Mini Beef Koftas Recipe

Easy to prepare you can't beat these yummy beef skewers by Barbara Northwood

1 / 4 cup olive oil

1 red onion, finely chopped

2 cloves garlic, crushed

500g beef mince

2 tsps ground cumin

1 tsp ground cinnamon

1 egg, lightly beaten

2 tblsps packaged breadcrumbs

Salt and pepper, to taste

18 wooden cocktail skewers

Fresh mint, to garnish

1 cup thick Greek-style yogurt

1 tsp brown sugar

3 tsps lemon juice

1 tblsp finely chopped fresh parsley

1. Heat 1 tblsp of oil in a large frying pan. Add onion and garlic. Cook, stirring, until onion is soft. Transfer mixture to a large bowl. Add beef mince, spices, egg, breadcrumbs and salt and pepper. Mix well.

2. Mould 1 1 / 2 tblsps of mixture over half of each skewer. Refrigerate for 30 minutes.

3. To make yogurt dip, combine all ingredients in a small bowl.

4. Heat remaining oil in a non-stick frying pan. In two batches, add koftas and cook over a medium heat, turning occasionally, for about 8 minutes or until cooked through.

5. Serve koftas with yogurt dip. Garnish with fresh mint.

Koftas can be made up to two days ahead and refridgerated, or up to two months before and frozen. Thaw in the fridge before cooking. Chicken mince or lamb mince can be substituted for the best beef mince in this recipe. For more great New Idea dinner recipes, check out this week's issue of New Idea, on sale now!

Preparation time:25 mins

Cooking time:16 mins

Serves:4