Middle Eastern Kofta Kebabs with Salad, Flatbread & Spinach-Artichoke Alfredo Dip
This dish offers a unique fusion experience, combining aromatic Middle Eastern kofta kebabs and fresh salad with warm flatbread, alongside an unexpected but indulgent spinach-artichoke Alfredo dip, generously topped with melted mozzarella. It's an adventurous and satisfying meal!
Yields: 3-4 servings
Prep time: 25 minutes (plus marinating time for kofta)
Cook time: 20-25 minutes
Ingredients:
For the Kofta Kebabs:
1 lb (450g) ground beef or lamb (or a mix)
½ medium onion, finely grated or minced
¼ cup fresh parsley, finely chopped 🌿
1 tsp ground cumin
1 tsp ground coriander
½ tsp paprika
¼ tsp cayenne pepper (optional, for heat)
Salt and freshly cracked black pepper to taste
1 tbsp olive oil (for cooking)
Wooden or metal skewers (if using wooden, soak for 30 minutes prior to grilling/baking)
For the Salad:
4 cups mixed greens (romaine, spring mix, etc.)
1 cup cherry tomatoes, halved
½ cucumber, diced
¼ cup thinly sliced red onion
2 tbsp fresh mint, chopped (optional)
Simple Lemon-Olive Oil Dressing:
3 tbsp extra virgin olive oil
1 ½ tbsp fresh lemon juice 🍋
Salt and black pepper to taste
For the Flatbread:
4-6 pieces pita bread or naan bread
For the Creamy Twist: Indulgent Spinach-Artichoke Alfredo Dip:
2 tbsp butter 🧈
2 cloves garlic, minced 🧄
5 oz fresh spinach, roughly chopped
1 cup marinated artichoke hearts, drained and roughly chopped
1 ½ cups heavy cream
½ cup grated Parmesan cheese
¾ cup shredded mozzarella cheese 🧀
Salt & freshly cracked black pepper to taste
1 tbsp lemon juice 🍋 (optional, for brightness)
Instructions:
Prepare the Kofta Kebabs:
In a large bowl, combine the ground meat, grated onion, chopped parsley, cumin, coriander, paprika, cayenne (if using), salt, and pepper. Mix thoroughly with your hands until well combined (do not overmix).
Divide the mixture into 8-12 equal portions. Form each portion around a skewer into a cylindrical shape, pressing firmly.
To Cook Kofta:
Grill: Preheat grill to medium-high. Grill for 3-5 minutes per side, turning until cooked through and nicely browned.
Bake: Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Arrange skewers and bake for 15-20 minutes, flipping halfway, until cooked through.
Skillet: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook skewers for 3-4 minutes per side until browned and cooked through.
Prepare the Spinach-Artichoke Alfredo Dip:
While kofta cooks, melt butter in a medium skillet or saucepan over medium heat. Add 2 cloves minced garlic and sauté until fragrant (about 30 seconds).
Add the chopped spinach and cook until wilted. Stir in the chopped artichoke hearts.
Pour in heavy cream and bring to a gentle simmer. Stir in ½ cup grated Parmesan cheese until melted and smooth. Season with salt, pepper, and lemon juice (if using) to taste.
Reduce heat to low. Sprinkle the shredded mozzarella cheese generously over the top. Cover the skillet and let it melt for a few minutes until gooey and delicious. Keep warm.
Prepare the Salad & Flatbread:
In a large bowl, combine the mixed greens, cherry tomatoes, diced cucumber, red onion, and fresh mint (if using).
In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, salt, and pepper for the dressing.
Warm the flatbreads in the oven (you can put them on the same rack as the kofta for the last few minutes), microwave, or a dry skillet until soft and pliable.
Assemble and Serve:
Lightly dress the salad with the lemon-olive oil dressing and toss gently.
Arrange the cooked kofta kebabs, dressed salad, and warm flatbread on plates.
Serve the hot, cheesy spinach-artichoke Alfredo dip in a separate small bowl for dipping the flatbread or even for spooning over the kofta (if desired for the fusion experience).
Enjoy this truly unique culinary adventure!