Sheet pan beef kofta with vegetables
Herby, cumin-spiced beef kofta roast with potatoes, zucchini and red onion on one pan, served with a cool lemon yogurt sauce.
- 55 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.47 a serving
- 460 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 lb baby potatoes, halved
- 1 red onion
- 1 lb 85/15 ground beef
- 3 cloves garlic, minced, divided
- ⅓ cup fresh parsley, chopped, divided
- 1 tsp ground coriander
- 1 zucchini
- ¾ cup plain Greek yogurt
- 1 lemon, juiced
From your pantry
- 2 tbsp olive oil, divided
- 1¾ tsp salt, divided
- 1 tsp ground cumin
- 1 tsp paprika
- ¼ tsp ground cinnamon
- ½ tsp black pepper
Each serving has about 460 calories, 30 g protein, 29 g carbs and 25 g fat, and costs about $3.47 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby potatoes? Red potatoes or Yukon Gold potatoes work.
- No red onions? White onions or yellow onions work.
- No 85/15 ground beef? 90/10 ground beef works.
- No fresh parsley? Cilantro works.
- No zucchini? Yellow squash works.
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. the potatoes with 1 tablespoon oil and ½ teaspoon salt on a large , turn them cut side down, and 15 minutes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 15 min
half the red onion on the large holes of a box grater. Cut the other half into wedges.
Grate. Grating means rubbing food across the holes of a grater to make fine shreds or flakes. It spreads cheese, garlic or ginger evenly through a dish so it melts right in.
How you’ll know: Even shreds fall off the back of the grater, and you stop while the piece is still big enough to hold.
Dolly’s tip: Grated onion melts into the kofta and keeps them juicy, with no crunchy chunks.Mix the beef, grated onion, 2 cloves garlic, half the parsley, the cumin, coriander, paprika, cinnamon, pepper and 1 teaspoon salt with your hands.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Shape the mixture into 12 small logs, each about 3 inches long.
Dolly’s tip: Wet your hands with cold water and the meat won’t stick.Cut the zucchini into half-moons. Push the potatoes to one side, add the zucchini and onion wedges, with the rest of the oil and ¼ teaspoon salt, and set the kofta between the vegetables.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
15 to 18 minutes, until the kofta read 160°F and the vegetables are browned at the edges.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 16 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
While they roast, stir the yogurt, lemon juice, remaining garlic and of salt together.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Scatter the rest of the parsley over the pan and serve with the yogurt sauce.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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