Kofta Kebabs served with Pitta Discs, Paprika Chips, Raita and Spicy Tomato Chutney
Serves: 4 Prep Time: 40 minutes Cook Time: 35 minutes
Takes time to prepare but worth the effort. Spiced beef koftas can be cooked on grill or barbecue and served with a tomato salsa, spicy potato wedges, cooling yogurt riata and homemade pitta breads.
Method
- Preheat the oven to Gas mark 4, 180°C,350°F.
- Place the bread in a food processor and whizz to form breadcrumbs.
- With clean hands, in a large bowl, mix together the mince, red pepper, half the onion, garlic, salt and pepper, garam masala, ginger and breadcrumbs.
- Divide the mixture into 4 equal pieces and mould onto four wooden satay or kebab skewers (soaked in water for 20 minutes), cover with cling film and chill in the fridge for 15-20 minutes.
- To make the spicy tomato chutney; put the tomatoes in a pan with the remaining onion, paprika, white wine vinegar and sugar. Reduce the heat and simmer for 10-12 minutes or until soft. Transfer to a small serving bowl and chill until required.
- Put the wedges on a non-stick baking tray, season and sprinkle with the half the paprika. Drizzle with the sunflower oil and roast for 30-35 minutes.
- To make the pitta discs; place the dry ingredients into a large bowl. Mix the oil with the water, make a well in the centre of the flour and pour in the liquid.
- Knead on a floured surface for about 5 minutes and shape into 4 x 9cm/3½inch discs. Transfer to a lightly greased ovenproof baking tray and cook for 5-7 minutes, turning once. Remove and set aside until required.
- Brush the kebabs with the oil and cook under a moderate preheated grill or prepared barbecue for 12-16 minutes, turning occasionally or until any meat juices run clear.
- Meanwhile to make the raita; in a small bowl mix all the ingredients together and spoon into a small serving bowl.
- Serve the kebabs with the paprika chips, pitta discs, chutney and raita.
