Low FODMAP Beef Kofta with Tahini Sauce
Spiced Middle Eastern beef skewers with a creamy tahini dipping sauce. Aromatic, satisfying, and impressive.
Instructions
- 1
If using wooden skewers, soak 12 skewers in water for 10 minutes.
- 2
Make tahini sauce: Whisk all sauce ingredients together. Set aside to let flavors meld.
- 3
In a large bowl, combine beef, breadcrumbs, eggs, parsley, cinnamon, cumin, cayenne, turmeric, and allspice.
- 4
Mix with hands until well combined. Season with salt and pepper.
- 5
Shape about 1/4 cup of the mixture around each skewer, forming oval kofta.
- 6
Heat a grill, grill pan, or skillet over medium-high heat.
- 7
Brush kofta lightly with olive oil.
- 8
Grill or pan-fry until browned on all sides and cooked to desired doneness, about 10-12 minutes.
- 9
Serve immediately with tahini sauce and your choice of salad or vegetables.
FODMAP Notes
Small amounts of lactose-free yogurt are safe in the tahini sauce. All the warm spices used are FODMAP-free. Use gluten-free breadcrumbs without onion or garlic. Tahini is low FODMAP at 1 tablespoon per serving.
Tips
- 💡 Let meat mixture rest before shaping
- 💡 Wet hands prevent sticking when shaping
- 💡 Can be made without skewers as patties
- 💡 Serve with cucumber-tomato salad
Recipe Notes
Kofta are popular throughout the Middle East and Mediterranean. These spiced beef skewers are perfect for summer grilling or year-round pan cooking.
Substitutions
- Meat: Ground lamb or a mix
- Sauce: Tzatziki (made with lactose-free yogurt)
- Serve with: Pita bread, rice, or salad
Storage
- Refrigerator: Keeps 4 days
- Freezer: Freeze uncooked kofta up to 3 months
FODMAP Stacking Note
One serving (2 kofta + sauce) is low FODMAP. Tahini and yogurt are portioned carefully.
Related Recipes
- Low FODMAP Beef Korma
- Low FODMAP Lamb Kofta
- Low FODMAP Mediterranean Salad