Koftas, kebabs, meatballs. These dishes all belong to the same delicious flavour family. In this UCOOK version, allspice beef mince is formed into a kofta and fried until browned. Served with sumac-infused pickled onions, a veggie medley of oven-roasted carrots, kale & tomatoes, and dollops of red pepper.
Sumac Pickled Onions & Beef Koftas
Sumac Pickled Onions & Beef Koftas
with crispy kale & carrot wedges
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Carrot
- Free-Range Beef Mince
- Ground Allspice
- Kale
- Onion
- Onions
- Red Pepper Hummus
- Sumac Spice
- White Wine Vinegar
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Sugar/Sweetener/Honey
- Water
OVEN ROASTED VEG
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Toss through the rinsed baby tomatoes until coated.
PICKLED ONION
In a bowl, combine the vinegar, 5ml of sweetener, the sumac and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving.
ALLSPICE KOFTAS
Place the mince into a bowl with the diced onion (to taste), the allspice and seasoning. Mix and roll into 3 koftas. Stick each one onto a skewer and pack tightly. Set aside.
ROAST WITH THE MOST
When the carrots have 10 minutes remaining, give the tray a shift and scatter over the dressed kale & tomatoes. Roast for the remaining time.
FRIED KOFTAS
Place a pan over medium-high heat. When hot, fry the koftas until browned and cooked through, 4-6 minutes (shifting as they colour). Remove from the heat and season.
GRAB A SKEWER
Plate up the roasted veg and side with the kofta skewers. Serve with the sumac pickled onions and dollop over the red pepper hummus.
Carrot - 240g
Kale - 50g
Baby Tomatoes - 80g
White Wine Vinegar - 30ml
Sumac Spice - 5ml
Onion - 1
Free-range Beef Mince - 150g
Ground Allspice - 2,5ml
Wooden Skewers - 3
Red Pepper Hummus - 50ml
OVEN ROASTED VEG
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Toss through the rinsed baby tomatoes until coated.
PICKLED ONION
In a bowl, combine the vinegar, 10ml of sweetener, the sumac and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving.
ALLSPICE KOFTAS
Place the mince into a bowl with the diced onion (to taste), the allspice and seasoning. Mix and roll into 6 koftas. Stick each one onto a skewer and pack tightly. Set aside.
ROAST WITH THE MOST
When the carrots have 10 minutes remaining, give the tray a shift and scatter over the dressed kale & tomatoes. Roast for the remaining time.
FRIED KOFTAS
Place a pan over medium-high heat. When hot, fry the koftas until browned and cooked through, 4-6 minutes (shifting as they colour). Remove from the heat and season.
GRAB A SKEWER
Plate up the roasted veg and side with the kofta skewers. Serve with the sumac pickled onions and dollop over the red pepper hummus.
Carrot - 480g
Kale - 100g
Baby Tomatoes - 160g
White Wine Vinegar - 60ml
Sumac Spice - 10ml
Onion - 1
Free-range Beef Mince - 300g
Ground Allspice - 5ml
Wooden Skewers - 6
Red Pepper Hummus - 100ml
OVEN ROASTED VEG
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Toss through the rinsed baby tomatoes until coated.
PICKLED ONION
In a bowl, combine the vinegar, 15ml of sweetener, the sumac and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving.
ALLSPICE KOFTAS
Place the mince into a bowl with the diced onion (to taste), the allspice and seasoning. Mix and roll into 9 koftas. Stick each one onto a skewer and pack tightly. Set aside.
ROAST WITH THE MOST
When the carrots have 10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed kale & tomatoes and roast for the remaining time.
FRIED KOFTAS
Place a pan over medium-high heat. When hot, fry the koftas until browned and cooked through, 4-6 minutes (shifting as they colour). Remove from the heat and season.
GRAB A SKEWER
Plate up the roasted veg and side with the kofta skewers. Serve with the sumac pickled onions and dollop over the red pepper hummus.
Carrot - 720g
Kale - 150g
Baby Tomatoes - 240g
White Wine Vinegar - 90ml
Sumac Spice - 15ml
Onions - 2
Free-range Beef Mince - 450g
Ground Allspice - 7,5ml
Wooden Skewers - 9
Red Pepper Hummus - 150ml
OVEN ROASTED VEG
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Toss through the rinsed baby tomatoes until coated.
PICKLED ONION
In a bowl, combine the vinegar, 20ml of sweetener, the sumac and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving.
ALLSPICE KOFTAS
Place the mince into a bowl with the diced onion (to taste), the allspice and seasoning. Mix and roll into 12 koftas. Stick each one onto a skewer and pack tightly. Set aside.
ROAST WITH THE MOST
When the carrots have 10 minutes remaining, give the tray a shift and return to the oven. Pop in the tray of dressed kale & tomatoes and roast for the remaining time.
FRIED KOFTAS
Place a pan over medium-high heat. When hot, fry the koftas until browned and cooked through, 4-6 minutes (shifting as they colour). Remove from the heat and season.
GRAB A SKEWER
Plate up the roasted veg and side with the kofta skewers. Serve with the sumac pickled onions and dollop over the red pepper hummus.
Carrot - 960g
Kale - 200g
Baby Tomatoes - 320g
White Wine Vinegar - 125ml
Sumac Spice - 20ml
Onions - 2
Free-range Beef Mince - 600g
Ground Allspice - 10ml
Wooden Skewers - 12
Red Pepper Hummus - 200ml
Woolies Products in this dish
