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 kofta shapes, about 4 inches long.

Preheat your grill or grill pan over medium-high heat. Once hot, place the kofta on the grill and cook for about 10-12 minutes, turning occasionally, until they are browned and cooked through.

While the kofta is grilling, rinse 1 cup of quinoa under cold water and then cook it according to package instructions.

Once cooked, fluff the quinoa with a fork and let it cool. In a separate bowl, combine the cooled quinoa with 1 cup of finely chopped parsley, 1/2 cup of diced tomatoes, 1/4 cup of finely chopped red onion, the juice of 1 lemon, and salt to taste.

For the mango-coconut chutney, blend together 1 ripe mango, 1/4 cup of coconut milk, 1 tablespoon of lime juice, and a pinch of salt until smooth.

Serve the grilled kofta on a platter with the quinoa tabbouleh on the side and drizzle the mango-coconut chutney over the top for a burst of flavor.