Hickory Nut Gap Mediterranean Beef Kofta

Serves: 4

Ingredients

Kofta

• 1 lb Hickory Nut Gap
• 100% grassfed ground beef (90/10 or 80/20)
• 2 cloves garlic
• 1/4 small onion
• 1/2 cup fresh parsley
• 1/4 cup fresh mint
• 1/4 cup fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1 tsp kosher salt
• 1/2 tsp black pepper
• wooden skewers, soaked in water

Yogurt Sauce

• 3 cups Ingles whole milk Greek yogurt
• 1 clove garlic
• juice of 1 lemon
• 1 tbsp honey
• 1/4 cup fresh mint
• 1/4 cup fresh cilantro
• 1/2 block feta cheese (about 3 oz)
• salt, to taste

Salad

• 1 lb of ripe tomatoes, quartered
• 1 whole English cucumber, sliced into quarter rounds
• 1/4 red onion, thinly sliced half moons
• olive oil
• lemon juice
• salt

Directions

1. In a food processor, blend the garlic, onion, mint, parsley, and cilantro until finely chopped.
2. In a large bowl, mix ground beef with the herb mixture, cumin, coriander, cinnamon, salt, and pepper. Shape into flat, elongated patties and thread each one onto a soaked skewer.
3. Heat a cast-iron skillet or grill over medium heat. Cook kofta for about 7 minutes per side, or until browned and cooked through.
4. Make the yogurt sauce in the same food processor, combining Greek yogurt, garlic, lemon juice, honey, herbs, feta, and salt. Blend until smooth and creamy.
5. Assemble the platter by spreading the yogurt sauce on a large serving dish. Top with tomatoes, cucumbers, and red onion. Drizzle with olive oil, lemon juice, and a sprinkle of salt.
6. Place cooked kofta next to the veggie mix and yogurt sauce. Serve with warm naan or pita.