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Beef and Potato Kofta

Street food has taken a turn for the best over the years. Whether it’s the snack shacks by the side of offices in the business district, or smaller mobile vendors, street food cred has never been better. So what’s next for easily available and affordable street foodstuff? Its surging popularity has led Potatoes USA to offer this selection inspired by different corners of Asia. Experience the enhanced flavors, convenience and ease of using U.S. potatoes in various forms for these street food recipes. Now let’s get cooking!
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ServingsServes 10 pcs. (80g. per piece)
Potato Type: Russet
Prep Method: Grilled

Dish

Snack

Serving

Serves 10 pcs. (80g. per piece)

Description

Street food has taken a turn for the best over the years. Whether it’s the snack shacks by the side of offices in the business district, or smaller mobile vendors, street food cred has never been better. So what’s next for easily available and affordable street foodstuff? Its surging popularity has led Potatoes USA to offer this selection inspired by different corners of Asia. Experience the enhanced flavors, convenience and ease of using U.S. potatoes in various forms for these street food recipes. Now let’s get cooking!

Ingredients

  • 500g Ground Beef
  • 8g 1-1/2 tsp Cumin
  • 8g 1-1/2 tsp Coriander Powder
  • 5g Fresh Mint
  • 3g 1/2 tsp Cinnamon Powder
  • 3g 1/2 tsp Clove Powder
  • 5g 1 tsp Salt
  • 3g 1/2 tsp Pepper
  • 150g White Onion, chopped finely
  • 150g Fried Crisscut Fries, chopped
+

Yogurt Sauce:

  • 60ml 1/4 cup Mayonnaise
  • 180ml 3/4 cup Plain Yogurt
  • 15g Garlic, minced
  • 8g 1/2 tbsp White Sugar
  • Salt and Pepper to taste
+

Sides:

  • Pita bread / flour tortilla
  • Lettuce
  • White Onion, cut into strips
  • Tomato, seeded, cut into strips
+

Garnish:

  • Cilantro leaves
  • Thick BBQ sticks

Preparation

  1. Combine all ingredients for the meat, except for the crisscut fries. Tenderize the meat by slapping the mixture to the bowl continuously until sticky. Fold in fried crisscut fries cutups into the mixture.
  2. Let the meat sit for 30mins. to an hour in chiller to absorb all the spices.
  3. Soak bbq sticks / bamboo skewers in water for 15 mins.
  4. Shape meatball into a sausage shape, around 80g. then skewer it with the bbq sticks.
  5. Preheat grill and grill kebabs for 6-8 mins. until cooked.
  6. While cooking, mix all ingredients for the sauce. Set aside.
  7. To plate, lay the bread like a shawarma, add a piece of lettuce, then onion, and tomato. Place a piece of kebab, then drizzle with yogurt sauce and cilantro.

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