Mini Beef & Pork Kofta Kebabs
with Wedges, Garlic-Yoghurt Dip & Cucumber Salad
What can beat a kebab? Nothing much, especially when you can make your own in four easy steps. They’re unstoppable with delicious seasoned beef and pork koftas, a hummus and garlic yoghurt with a side of wedges. You’ll be seeing more kebabs on the menu in the future.
Unfortunately, this week's mint was in short supply, so we've replaced it with parsley. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
cucumber
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
beef & pork mince
½ packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
Mixed Salad Leaves
1 bag
parsley
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Middle Eastern Seasoning
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
Little cooks: Kids can help toss the wedges.
• Meanwhile, thinly slice cucumber into half-moons.
• In a small bowl, combine garlic dip and Greek-style yoghurt. Season with salt and pepper.
• In a medium bowl, combine beef & pork mince, Middle Eastern seasoning, fine breadcrumbs (see ingredients), the egg, and a pinch of salt and pepper. • Using damp hands, roll mixture into small koftas (3 per person).
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook koftas, turning, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey and toss to coat. • Meanwhile, microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• In a second medium bowl, combine cucumber, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • To each tortilla, add some cucumber salad and koftas. Top with garlic-yoghurt dip and tear over parsley to serve. • Serve with potato wedges. Enjoy!
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Little cooks: Take the lead and help build the mini kebabs!