Grassfed Beef Kofta & Veggie Kebabs

Here at the farm, we’re always looking for new creative recipes using our 100% grassfed ground beef. This Greek dish is perfect for summer: light, tasty, and full of local ingredients. Special thanks to our friend Lindsey McClave for creating and sharing this recipe with us!
Grassfed Beef Kofta & Veggie Kebabs with Tzatziki Sauce
Serves 3
Ingredients
  • 1 lb Foxhollow Farm grassfed ground beef
  • 2 cloves garlic, minced
  • 1 tbs grated fresh ginger
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp paprika
  • ¼ tsp Foxhollow Farm red pepper flakes
  • 2 locally grown onions, sliced into medium chunks
  • 1 pint locally grown cherry tomatoes
  • 6 large leaves locally grown bibb lettuce
  • 6 rounds pita bread
  • olive oil
  • kosher salt
  • black pepper
  • 10 wooden skewers, soaked in cold water for 30 minutes before use

 

Tzatziki Sauce
  • 1 cup whole milk Greek yogurt
  • ½ locally grown cucumber
  • 1 lemon, zested
  • 1 clove garlic, minced
  • 1 tbs minced fresh dill
  • kosher salt
  • black pepper

 

Instructions:
  • Place the grassfed beef, garlic, ginger, oregano, cumin, paprika, red pepper flakes, ½ tsp kosher salt, and ¼ tsp black pepper in a bowl. Use your hands to mix, ensuring all of the ingredients are well distributed. Divide the spiced grassfed beef into six equal portions. Form into ovals and thread onto a skewer. Set the grassfed beef kebabs on a plate and allow to chill in the fridge for 30 minutes to 1 hour.
  • While the beef is chilling, make the tzatziki sauce. Slice the cucumber in half, lengthwise, and use a spoon to remove any seeds. Grate seeded cucumber on a box grater and place grated cucumber in a paper towel, two towels thick. Wrap the paper towels around the cucumber and squeeze over the sink, removing as much water from the cucumber as possible. Placed drained cucumber in a bowl and add the yogurt, 1 tsp lemon zest, the juice from the lemon, minced garlic, the dill, ⅛ tsp salt and ⅛ tsp black pepper. Mix until well blended. Taste and add additional salt and pepper if preferred. Set aside.
  • Thread the cherry tomatoes and onion slices onto remaining four kebab skewers. Drizzle with olive oil and season with kosher salt and black pepper. Set aside.
  • If cooking on the stove, warm an oiled grill pan over medium heat. Alternatively, heat a grill to medium, oiling the grate and positioning the coals to allow the meat and veggies to cook over indirect heat. Add the kofta and veggie kebabs to the grill and cook until nicely charred on all sides, turning often, 10-12 minutes in total. Brush both sides of the pita bread lightly with oil and add to the grill to warm during the last 2 minutes of cooking time.
  • Serve the kofta and veggie kebabs along with the warm pita bread, fresh bibb lettuce, and tzatziki sauce.

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