Spiced Beef Kofta with Mango-Coconut Chutney and Quinoa Tabbouleh
This fusion-style beef recipe combines Middle Eastern kofta with tropical flavors of mango and coconut, served alongside a refreshing quinoa tabbouleh. The unique blend of spices and textures makes this dish a standout for dinner.
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In a large bowl, combine the ground beef, minced garlic, chopped parsley, cumin, coriander, paprika, salt, and pepper.
Mix until well combined. Form the mixture into elongated kofta shapes, about 4 inches long. Preheat a grill or grill pan over medium-high heat.
Cook the kofta for about 10-12 minutes, turning occasionally, until browned and cooked through. While the kofta cooks, prepare the mango-coconut chutney by blending the diced mango, coconut milk, lime juice, and a pinch of salt in a food processor until smooth.
In a separate bowl, mix the cooked quinoa, diced cucumber, chopped tomatoes, lemon juice, olive oil, and chopped mint to create the tabbouleh.
Serve the kofta hot, drizzled with the mango-coconut chutney, alongside the quinoa tabbouleh for a vibrant and flavorful meal.
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