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Gluten-Free Beef Kofta Kebabs

Saffron, parsley, and garlic season browned, juicy kofta, with cool cucumber-mint yogurt and lemon for dipping.

Fits Celiac, PCOS, Anti-inflammatory and 10 more diets

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Beef Kofta Kebabs
30 mintotal
2servings
12ingredients

Ingredients

  • 400 g ground beef, about 15% fat
  • ½ cup onion, finely grated
  • ¼ cup flat-leaf parsley, finely chopped
  • 2 cloves garlic, finely grated
  • 0.1 g saffron threads, soaked in 1 tablespoon warm water
  • ½ tsp ground cumin
  • 0.8 tsp salt
  • 1 tbsp olive oil
  • ½ cup plain whole-milk yogurt, for serving
  • ½ lemon, cut into wedges
  • 2 tbsp fresh mint, finely chopped, for the yogurt
  • ½ cup cucumber, finely diced, for the yogurt

Method

  1. Mix beef, onion, parsley, garlic, saffron, cumin, and salt until cohesive.
  2. Shape into short kebabs around skewers and chill until firm.10 min timer
  3. Heat an oiled grill pan until shimmering; brown kebabs on all sides.
  4. Cook, turning, until browned and 160°F inside; set aside the kids' share.12 min timerKids’ plate comes out here
  5. Stir mint and cucumber into yogurt; serve with lemon wedges.

Kids’ plate: Kofta kebab sticks

On the plate: Plain kofta pieces with cucumber-mint yogurt for dipping and a lemon wedge.

Make it a game: Pretend the kofta pieces are little boats sailing through the yogurt harbor. Choose a dipping route at your own pace.

Set it aside at step 4, before the grown-ups’ sauce or spice goes on.

Why it works

  • Celiac disease: Beef, herbs, saffron, and plain yogurt make the kebabs without grain-based binders or sauces.
  • Kid (4–12): Mild kofta pieces and a cool cucumber-mint yogurt dip make an easy, familiar plate.

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