Kofta Platter

Don’t let the ingredient list fool you, this kofta platter comes together with ease and is packed with flavor. Make it tonight and you won’t regret it.

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Relaxation is something we all need, yet the form in which each person finds relaxation varies. For many, a day sitting on the couch watching TV/reading a book or being alone with your thoughts is the ideal. I, on the other hand, have been accused of being incapable of relaxing. But I object – I just relax in a different way.

I find relaxation through going to the gym, marking things off my to-do list, spending time with friends, experiencing new things, traveling, and cooking a delicious meal. Might sound crazy but hear me out: working out makes me feel good and gives me energy, getting things done lessens my stress level, spending time with friends and experiencing new things brings me happiness, and food is pretty much what I think about 24/7.

Granted, that is not to say that I do not also find relaxation through being a couch potato but if there are things on my to-do list or a fun activity to partake in, more often I will choose between the latter two options. There is just not enough time for me to do, see, and eat everything I want to in this world!

Which brings me to another accusation of which I get accused – not cooking the same thing twice. Some of that stems from the fact that none of you would be sitting there reading this if I posted the same stir fry and spaghetti that I used to make back in my undergrad years, pre-blogging. But it is also because there are too many things that I want to make and eat! This just means that if I make something more than once, it was really good. This kofta platter? Yea, it’s one of those.

I swear, I am not trying to scare you away. I say that because today’s recipe ingredient list is even more daunting than the chicken satay I shared last week and tried to convince you that it really wasn’t as bad as it looked. But seriously, it’s not as bad as it looks! And neither is this recipe.

The kofta, feta-yogurt spread, salad, and salad dressing ingredients are all thrown together at once. Then all you have left is to cook the rice and the kofta. Doesn’t sound so bad, right? Once you get through measuring everything it’s smooth sailing ending in a paradise for your taste buds.

One year ago: Slow Cooker Shredded BBQ Brisket

Two years ago: Spiced Pear Smoothie

Four years ago: Breakfast Burrito

KOFTA PLATTER

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Yield: 4 servings Prep Time: 50 Minutes Cooking Time: 1 Hour 15 Minutes 1 Hour 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

KOFTA

• 1 lb. ground lamb or beef
• 1/2 medium onion, minced
• 1/4 cup chopped parsley
• 1/4 cup chopped fresh cilantro
• 3 Tbsp chopped fresh mint leaves, divided
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp salt
• 1/4 tsp pepper
• 1/8 tsp cayenne pepper
• 4 wood skewers (soaked 30 minutes)
• 2 Tbsp olive oil
• 2 Tbsp of pine nuts
• 1 tsp chili flakes

FETA-YOGURT SPREAD

• 1/2 cup plain Greek Yogurt (I used 0% Chobani)
• 1/4 cup Feta Cheese, crumbled
• 1/2 lemon, juiced
• 1 Tbsp olive oil
• 1 tsp dried oregano

GREEK SALAD

• 1 romaine heart, chopped
• 1 tomato, diced
• 1/2 cucumber, seeded and diced
• 1/4 red onion, thinly sliced
• 1/4 black or Kalamata olives, sliced
• 3 oz. crumbled feta

GREEK SALAD DRESSING

• 1/4 cup extra virgin olive oil
• Juice from 1/2 lemon
• 2 Tbsp red wine vinegar
• 2 garlic cloves, minced
• 1 tsp dried oregano

RICE

• 2 Tbsp unsalted butter
• 1 tsp turmeric
• 1/4 tsp ground cumin
• 1/8 tsp cinnamon
• 1/2 Tbsp minced garlic
• 2 cups uncooked jasmine rice
• 3 cups chicken broth
• 1 whole bay leaf

Directions

1. Mix together the lamb through cayenne pepper (using only 1 tablespoon of the mint) in a large mixing bowl, cover and leave for an hour (or longer in the fridge) to allow the flavors to blend.
2. When ready to cook, first prepare the feta-yogurt spread and salad. In a small bowl, stir together the spread ingredients; set aside. In a large bowl, toss together the salad ingredients. In another small bowl (or jar with a lid), add dressing ingredients and whisk (or shake) until blended. Pour over salad and toss to coat; set aside.
3. For the rice, heat the butter, turmeric, garlic, cumin, and cinnamon in a medium pot over medium heat. Stir and heat until the butter has melted.
4. Add the dry rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice and spices.
5. Add chicken broth and bay leaf, cover, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to the lowest setting and let it simmer, covered, for 20 minutes. Turn the heat off and let it rest an additional 10 minutes, covered.
6. While the rice cooks, divide the kofta mixture into fourths and shape into cylinders or sausage shapes. Skewer while squeezing it to mold it the skewer.
7. Heat olive oil in a large non-stick pan on medium-high heat. Add the skewers and cook until brown on all sides, about 5 minutes per side. Add the pine nuts and let them toast until golden brown. Add garlic, remaining 2 tablespoons mint, and chili flakes and cook for just a few seconds. Remove from heat
8. Serve kofta over rice topped with sauce and with a side of salad (and hot pitas if desired).

Source: Adapted from Lady and Pups, About Food, A Day in the Life on the Farm, and Budget Bytes.

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