10 wooden skewers, soaked in cold water
1kg lean beef mince
2 red onions, grated
2-3 fat cloves of garlic, crushed
3ml ground black pepper
10 ml ground cumin
10ml ground coriander
5ml chilli flakes
25ml tomato chilli chutney
20ml Worchester Sauce
100ml chopped parsley
100ml chopped fresh coriander
Oil (canola or sunflower) for frying
Optional: To serve add pomegranate pearls, humus or a tahini dressing! If you have any commercially prepared pomegranate dressing.
Add all the ingredients to the mince and mix lightly using 2 large forks.
Shape the meat into 100g balls or cylinders with tapered ends over pre-soaked a stick. For cocktail snacks I make small balls about 25mm diameter.
The soaking prevents the sticks from burning.
Heat oil to medium heat and fry the balls or grill over hot coals, turning regularly.
If you are making cocktail version for a crowd place the meat balls on a greased baking tray and bake at
200 degrees C for 10-15 minutes. I find the high heat gives colour. At a lower heat they tend to be too grey!
Traditionally Koftas are served tucked into a pita bread with salad and humus. As a healthy main meal I prefer to serve braaied sweet potato or a chick pea based salad.