Spiced Beef Kofta with Mango-Coconut Chutney and Quinoa Tabbouleh

In a large bowl, combine 1 pound of ground beef, 1/4 cup finely chopped onion, 2 cloves minced garlic, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoon cinnamon, and salt and pepper to taste.

Mix until well combined. Form the mixture into elongated patties or skewers. Preheat your grill or grill pan over medium-high heat.

Grill the kofta for about 8-10 minutes, turning occasionally, until they are cooked through and have nice grill marks.

While the kofta is grilling, prepare the mango-coconut chutney by blending 1 ripe mango, 1/4 cup coconut milk, 1 tablespoon lime juice, and a pinch of salt in a blender until smooth.

Set aside. For the quinoa tabbouleh, cook 1 cup of quinoa according to package instructions and let it cool.

In a separate bowl, combine the cooled quinoa with 1 cup finely chopped parsley, 1/2 cup diced cucumber, 1/2 cup diced tomatoes, 1/4 cup finely chopped red onion, and 2 tablespoons olive oil.

Season with salt and pepper to taste. To serve, place the grilled kofta on a platter, drizzle with the mango-coconut chutney, and serve alongside the quinoa tabbouleh.

Garnish with lime wedges and fresh mint leaves for an extra touch.