Beef Koftas with Pitas and Yogurt

There’s no such thing as a dry kofta or
burger if you add moisture to lean beef.
Here, it’s done with a good measure of
parsley and green onions plus a little water.

¡In food processor, purée together parsley
leaves, green onions, half of the mint, the
cumin, paprika, salt and pepper. Transfer to
large bowl; beat in egg. Add beef and 2 tbsp
(25 mL) water; mix well. Shape by heaping
2 tbsp (25 mL) into small sausages; thread
each lengthwise onto metal or soaked
wooden skewer.
¡Place skewers on greased grill over
medium heat or under broiler; close lid
and grill, turning once, until no longer pink
inside and digital rapid-read thermometer
inserted into several koftas reads 160°F
(71°C), about 12 minutes on grill, 7 minutes
under broiler.
¡Meanwhile, grill or broil pita breads,
turning once, until crisp, about 4 minutes;
cut into quarters. Combine yogurt with
remaining mint and minced parsley. Serve
koftas with pita quarters and yogurt.
Makes 4 servings. PER SERVING: about 393 cal,
31 g pro, 14 g total fat (5 g sat. fat), 37 g carb, 5 g
fibre, 109 mg chol, 712 mg sodium. % RDI: 10% calcium,
41% iron, 14% vit A, 42% vit C, 36% folate.