BBQ koftas with rice salad
- Serves 4
- Prep time: 20 mins + 30 mins marinating and 5 mins resting | Cooking time: 20 mins
BBQ koftas and a satisfying rice salad make a generous meal for warm days and relaxed evenings. Bring everything to the table and let everyone help themselves for laid-back summer meals.
Ingredients
- 800g beef mince
- 1 tbsp crushed garlic
- 1 tsp paprika
- 1 tbsp chopped parsley
- 1 tsp curry powder
- 1 tsp salt
- 2 tbsp olive oil
- Lemon wedges, to serve
Rice Salad
- 3 cups (600g) cooked white or brown rice (1 cup uncooked)
- 1 small red onion, finely chopped
- 1 red capsicum, finely chopped
- 2 tomatoes, halved, seeds removed, chopped
- 1 avocado, peeled, seed removed, chopped
- ¼ cup chopped coriander or parsley, plus extra to serve
- Roasted salted cashews, to serve
- Sour cream, to serve
- Sweet chilli sauce, to serve
Method
- Combine mince, garlic, paprika, parsley, curry powder and salt in a large bowl. Mix thoroughly to distribute flavours. Set aside for at least 30 mins or up to 3 hours to develop flavours.
- Divide the mince mixture into 8 portions. With wet hands, roll each portion into a 10-12cm-long kofta shape. Thread the koftas onto soaked bamboo skewers or metal skewers and flatten slightly.
- To make the salad, combine rice, onion, capsicum and tomato in a large bowl. Toss together. Drizzle with olive oil and season with salt and pepper. Transfer to a serving platter and top with avocado and coriander.
- Heat a barbecue grill to medium heat. Lightly brush the koftas with oil. Grill 4-5 mins each side or until golden and cooked through. Transfer to a tray and loosely cover with foil. Set aside for 5 mins to rest.
- Arrange the koftas on serving plates with the salad. Sprinkle with cashews and top with sour cream and sweet chilli sauce. Sprinkle with extra parsley and serve with lemon.