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, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

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. Once hot, place the kofta skewers on the grill and cook for about 4-5 minutes on each side, or until they are browned and cooked through.

While the kofta is grilling, prepare the mango-coconut chutney by blending 1 ripe mango, 1/2 cup of shredded coconut, 1 tablespoon of lime juice, and a pinch of salt in a food processor 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 2 tablespoons of olive oil.

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

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