Spiced Beef Kofta with Mango-Coconut Chutney and Quinoa Tabbouleh

In a large bowl, combine 1 pound of ground beef, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of cinnamon, 1/2 teaspoon of allspice, and salt and pepper to taste.

Mix well until all spices are evenly distributed. Form the mixture into elongated patties or skewers, about 4 inches long.

Preheat your grill or grill pan over medium-high heat. Grill the kofta for about 5-7 minutes on each side, or 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, 1/2 cup of coconut milk, 1 tablespoon of 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 large bowl, combine the cooled quinoa with 1 cup of finely chopped parsley, 1/2 cup of diced cucumber, 1/2 cup of diced tomatoes, 1/4 cup of finely chopped red onion, and the juice of 1 lemon.

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

Garnish with fresh mint leaves for an extra touch of flavor.