- Preheat the barbecue on high.
- In a food processor, process the onion, garlic, and parsley. Add the beef, bread and the spices. Process until all is well combined and forms a pasty meat mixture.
- Remove the meat mixture from the food processor and place in a large bowl. Take a handful of the meat mixture and mould it on a skewer, making 3 cm thick kebab. Repeat the process until you have run out of meat.
- Grill the kofta kebabs on the lightly oiled barbecue. Cook on medium-high heat for 4 minutes on one side, turnover and grill for another 3-4 minutes.
- To make the herby tzatziki: Lightly squeeze the grated cucumber between your palms to remove excess water and place in a large bowl, one handful at a time until all the cucumber is in the bowl. Add the yoghurt, garlic, olive oil, lemon juice and salt and mix through. Let it rest for 5 minutes before stirring in the herbs. Add more lemon juice and salt to taste if necessary. Top with pomegranate seeds.
- Serve Beef Kofta with Herby Tzatziki accompanied by flatbread, hummus and salad greens.
Tip. Leftover tzatziki keeps well in the fridge for 4-5 days
1 kg Pure South Premium Beef Mince
1 onion, quartered
2 cloves garlic, crushed
2 large handfuls of parsley, stems removed (about 2 packed cups)
1 slice of toast bread, well toasted and soaked in water, then squeezed out water
Salt & pepper
1 ½ tsp ground allspice
½ tsp cayenne pepper
½ tsp ground sumac
½ tsp ground nutmeg
½ tsp paprika
For Herby Tzatziki with pomegranate:
1 large cucumber, grated (2 cups grated)
1 ½ cup Greek yoghurt
2 tbsp extra virgin olive oil
2 tbsp dill, chopped
2 tbsp mint, chopped
1 clove garlic, minced
1 tbsp freshly squeezed lemon juice
½ tsp fine sea salt
¼ cup pomegranate seeds
Avocado cooking oil for grilling
Flatbread, hummus & salad greens to serve