Grilled Beef Kofta with Tomato-Onion Salad

Ingredients

• 600 g 90% lean ground beef
• 100 g onion, coarsely grated
• 12 g garlic, minced
• 25 g parsley, finely chopped, divided
• 10 g fresh mint, chopped
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 6 g fine salt, divided
• 1/2 tsp ground black pepper
• 15 g olive oil, divided
• 300 g red tomatoes, cut into wedges
• 300 g yellow tomatoes, cut into wedges
• 80 g red onion, thinly sliced
• 25 ml lemon juice

Let’s make it

1. Squeeze the grated onion in a clean towel to remove excess juice. Mix it with the beef, garlic, 15 g parsley, cumin, coriander, paprika, 4 g salt and pepper just until evenly combined.
2. Divide the mixture into eight portions. With damp hands, press each portion around a flat metal skewer into an even sausage about 2 cm thick. Refrigerate for 10 minutes while heating the grill to medium-high.
3. Toss the red and yellow tomatoes, sliced red onion, mint and remaining 10 g parsley with the lemon juice, 10 g olive oil and remaining 2 g salt.
4. Brush the kofta lightly with the remaining 5 g oil. Grill for 10–12 minutes, turning every 2–3 minutes, until well browned and 160°F / 71°C in the center of several skewers.
5. Arrange the tomato-onion salad on a platter and place the kofta above it. Serve two skewers per person, warning diners that the metal skewers are hot.