Past Recipes
Mediterranean Beef Kofta

Mediterranean Beef Kofta with Kalamata Olives and Naan

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Chef Liz’s take on meatball night is perfect for those early days of fall when the weather is not too hot, but not too cold. She created these beef kofta (a meatball-burger hybrid, if you will) with a zesty, herbaceous blend of garlic, onion, oregano, lemon peel, and mustard. They’re wrapped up in warm toasted naan and layered with marinated tomatoes, Kalamata olives, and a generous spread of garlicky feta.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

  • Calories 1010
  • Protein 46g
  • Total Carb 57g
  • Total Fat 65g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • mint
    • 1/8 ounce
    • mint
  • Kalamata olives
    • 2 tablespoons
    • Kalamata olives
  • garlic
    • 1 clove
    • garlic
  • red wine vinegar
    • 2 teaspoons
    • red wine vinegar
  • Mediterranean spice mix
    • 1 tablespoon
    • Mediterranean spice mix
  • ground beef
    • 12 ounces
    • ground beef
  • crumbled feta cheese
    • 2 ounces
    • crumbled feta cheese
  • sour cream
    • 2 ounces
    • sour cream
  • naan breads
    • 2
    • naan breads

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Halve tomatoes. Roughly chop mint leaves, discarding stems. Roughly chop olives. Mince garlic.

  2. Marinate tomatoes and olives

    Marinate tomatoes and olives

    In a medium bowl, whisk together red wine vinegar, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Add tomatoes and olives. Toss to combine and set aside to marinate until Step 5.

  3. Form kofta

    Form kofta

    In a large bowl, combine half of Mediterranean spice mix, half of mint, half of garlic, 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 patties, about 1½-inches thick. Using your thumb, create a dimple on top of each.

  4. Sear kofta

    Sear kofta

    Heat 2 teaspoons olive oil in a large pan over medium-high heat. When oil is shimmering, add patties; sear, without flipping, until browned on bottom, 3-4 minutes. Flip and continue searing until patties are medium rare, 2-3 minutes more. Transfer beef kofta to a plate. Reserve pan for next step. Meanwhile, in a small bowl, combine feta, sour cream, remaining garlic, ⅛ teaspoon salt, and pepper. Using a fork, mash to combine.

  5. Toast naan and finish tomatoes

    Toast naan and finish tomatoes

    Wipe pan from kofta clean and return to medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add naan; toast, working in batches as needed, until lightly charred and warmed through, about 2 minutes per side. Remove pan from heat; transfer naan to serving plates. To bowl with marinated tomatoes and olives, add remaining mint and toss to combine.

  6. Plate beef kofta

    Plate beef kofta

    Spread garlic feta on each naan. Using a slotted spoon, layer with marinated tomatoes and olives, then beef kofta (everyone gets three!). To bowl from tomatoes, add remaining Mediterranean spice mix and 1 tablespoon olive oil and whisk to combine. Drizzle spiced oil over Mediterranean beef kofta and dig in!

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