Grilled Beef Kofta with Tomato-Mint Bulgur and Romaine Lettuce Wraps
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 1/8 ouncemint
- 1/4 pintgrape tomatoes
- 1red onion
- 1/2 cupbulgur wheat
- 1 containernonfat Greek yogurt
- 1 packetUrfa chile
- 1romaine heart
- 1/4 cuppanko breadcrumbs
- 1/2 teaspoonground cumin
- 12 ouncesground beef
- 4wood skewers
What You’ll Need
- olive oil
- kosher salt
- black pepper
- grill or grill pan (optional)
- 8" medium pot with lid
- 11 x 7" medium baking dish (optional)
- fine-mesh sieve (optional)
Preheat grill to medium heat. Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve lemon; set aside 1 half for bulgur in Step 5 and cut remainder into wedges for serving. Roughly chop mint leaves, discarding stems. Quarter tomatoes. Peel onion and cut into small dice. Fill a baking dish or shallow bowl with up to 1 inch water and submerge skewers (so they don't burn on the grill).
Season boiling water generously with salt. Stir in bulgur and cook until tender, about 10 minutes. Using a fine-mesh sieve, drain bulgur and return to pot, off heat. Cover to keep warm until Step 5.
Make yogurt sauce
While bulgur cooks, reserve 1 tablespoon yogurt in a medium bowl and set aside for Step 4. In a small bowl, stir together remaining yogurt, half of Urfa chile (it's a bit spicy so feel free to use less), ⅛ teaspoon salt, and pepper as desired until combined. Set aside for serving. Separate romaine leaves and rinse thoroughly. Trim and discard tough stem, then halve crosswise.
Make kofta skewers
To bowl with 1 tablespoon yogurt, add breadcrumbs, cumin, remaining Urfa chile, half of onion, ½ teaspoon salt, and pepper as desired. Pat beef dry with paper towel, then add to bowl with aromatics. Using your hands, mix well, then form into 6 equal balls, about 1½ inches thick. Thread 3 kofta onto 2 parallel skewers, with skewers set about 1 inch apart and leaving space between each, then repeat for the remaining kofta and skewers.
Grill kofta and finish bulgur
If using a grill pan, place over medium-high heat now. When grill is just smoking, add kofta skewers and cook, flipping occasionally, until charred and cooked through, 6-8 minutes total. Meanwhile, to pot with bulgur, still off heat, stir in tomatoes, ¼ cup onion, juice of ½ lemon, half of mint, and 1 tablespoon olive oil to combine. Taste and add salt and pepper as desired.
Plate beef kofta
Divide romaine lettuce wraps between serving plates (you'll want 3 per person, but if you have extra, double up your wraps); top with grilled beef kofta, tomato-mint bulgur, and Urfa chile yogurt. Garnish with remaining mint and serve with lemon wedges. Alternatively, serve family-style and dig in!