Beef Kofta Bowls with Green Tahini Sauce

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Big, bold flavours of herbs and spices make these beef kofta kebab bowls a super satisfying centerpiece for a Mediterranean-inspired feast. 1 cup thick natural Greek-style yoghurt ¼ cup tahini

¼ cup lemon juice

¹ ³ cup finely chopped parsley 1 small onion

700g beef mince

2 cloves garlic, crushed

¼ cup each chopped mint and coriander leaves 1 teaspoon each ground cumin, ground

coriander, ground cinnamon and sumac 1 cos lettuce, leaves divided

2 large ripe tomatoes, cut into wedges 2 Lebanese cucumbers, cut into chunks Fresh coriander leaves

Tahini sauce: Whisk all the ingredients together in a bowl or blend in a mini food processor until smooth and combined. Cover and store in the fridge until serving.

Beef kofta: Grate the onion and squeeze out any excess liquid. Combine the mince, onion, garlic, herbs and spices in a large bowl. Season well with salt and pepper and mix together extremely well using your hands. The key here is to almost pound the mixture so that it holds together when cooked. The kofta mixture can be prepared a day ahead and kept chilled until ready to cook.

Heat a grill, barbecue or grill pan to medium-high heat. Pack about half a cup of meat around the end of each metal skewer (the mixture makes 12 kofta). Grill kofta for 5-8 minutes, turning 3-4 times, until evenly browned and cooked through. Kofta can alternatively be placed on an oiled oven pan and baked at 190°C for 20-25 minutes, turning halfway through.

Serve the hot kofta on top of bowls of salad and drizzled liberally with green tahini sauce. Serves 4