Lebanese-Style Kofta Kebab Platter

Ingredients

Here are the following ingredients:

Kofta Kebab

• 6 lb (2.7 kg) Ground Beef (Medium)
• ¼ cup (60 mL) garlic powder
• 3 tbsp (45 mL) ground cumin
• 2 tbsp (30 mL) kosher salt
• 2 tbsp (30 mL) freshly ground black pepper
• 1 tbsp (15 mL) ground cinnamon
• 1½ tsp (7 mL) hot pepper flakes
• 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
• 1 cup (250 mL) chopped fresh parsley

Tomato Salad

• 3 lb (1.5 kg) chopped tomato, about 8 cups (2 L)
• 8 oz (250 g) thinly sliced red onion, about 2 cups (500 mL)
• 1 cup (250 mL) chopped fresh parsley
• ¾ cup (175 mL) olive oil
• ⅔ cup (150 mL) white wine vinegar
• ½ cup (125 mL) chopped fresh mint
• 1 tbsp (15 mL) kosher salt
• 1 tsp (5 mL) freshly ground black pepper
• 1 tsp (5 mL) granulated sugar
• Tahini Sauce
• 2 cups (500 mL) tahini paste
• 1 cup (250 mL) lemon juice
• 1 cup (250 mL) olive oil
• 2 tbsp (30 mL) minced garlic
• 2 tsp (10 mL) kosher salt
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) paprika

Service

• 1 cup (250 mL) canola oil
• 16 pita
• 4 cups (1 L) Tahini Sauce
• 1¼ lb (625 g) assorted black and green olives, about 4 cups (1 L)
• 16 lemon wedges

Preparation

1. Kofta Kebab: Soak 64 bamboo skewers (12 inch/30 cm) in water for at least 30 minutes.
2. Season beef with garlic powder, cumin, salt, pepper, cinnamon and hot pepper flakes. Add onion and parsley and mix gently until well combined. 
3. Portion and roll mixture into 64 long ovals, approximately 1½ oz (45 g) each. Thread each oval lengthwise onto skewer. Cover and refrigerate.
4. Tomato Salad: Toss tomatoes with onion, parsley, oil, vinegar, mint, salt, pepper and sugar. Cover and refrigerate for up to 6 hours.
5. Tahini Sauce: Whisk tahini with lemon juice, olive oil, garlic, salt, cumin and paprika. Whisk in ¾ cup (175 mL) to 1 cup (250 mL) water until smooth and pourable. Cover and refrigerate.

Service

1. Brush 1 tbsp (15 mL) oil over 4 beef kebabs. Grill, turning as needed, until a digital instant-read thermometer inserted sideways into centre of kebab reads at least 160°F (71°C).
2. Warm 1 pita on flat top, oven or grill. Cut into wedges.
3. Plate kebabs with pita, ½ cup (125 mL) Tomato Salad, ¼ cup (60 mL) EACH Tahini Sauce and assorted olives. Serve with lemon wedge.

Beef Cuts