Beef Kofta Protein Bowls
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb Lean ground beef (90/10)
- 1/4 cup Fresh parsley, finely chopped
- 1/4 cup Red onion, grated or very finely minced
- 3 Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Ground cinnamon
- 1/2 tsp Smoked paprika
- 1/2 tsp Salt and 1/4 tsp black pepper
- 2 cups Cooked quinoa or brown rice
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 1/4 cup Feta cheese, crumbled
- 1/4 cup Hummus or Tzatziki sauce
- Lemon wedges for serving
Instructions
- In a large mixing bowl, combine the ground beef, chopped parsley, grated red onion, minced garlic, cumin, coriander, cinnamon, smoked paprika, salt, and pepper. Use your hands to gently mix until the spices are evenly distributed, but be careful not to overwork the meat, as this can make the koftas tough.
- Divide the beef mixture into 8 to 10 equal portions. Shape each portion into a small log or oval patty. If you prefer a traditional look, you can mold them around small wooden skewers that have been soaked in water.
- Heat a large skillet or grill pan over medium-high heat with a drizzle of olive oil. Add the beef koftas to the pan, working in batches if necessary. Cook for 4 to 5 minutes per side, or until they are browned on the outside and cooked through to an internal temperature of 160°F (71°C).
- Start by placing a base of cooked quinoa or rice into four bowls. Top each bowl with 2 to 3 cooked koftas. Arrange the cherry tomatoes, diced cucumbers, and a scoop of hummus or tzatziki alongside the meat.
- Sprinkle crumbled feta cheese over the top and add a fresh lemon wedge to each bowl. Serve immediately while the beef is warm and the vegetables are cool.