I know I have mention that I went to IFBC two weeks ago, and that I caught the flu and was flat on my back for a week and a half (yes I am milking it for all it is worth, trust me), but what I forgot to mention is that I went to a fabulous restaurant for lunch with a big group of beef loving bloggers. It was hosted by WA Beef, and we learned so much about what a fabulous protein source lean beef is. I had zero idea that quality lean beef, as a part of a high protein diet, actually helps lower cholesterol and reduce high  blood pressure! Yup, A fact that made my high strung beef obsessed man very very happy! 

I have always loved beef, I mean I grew up with a steak and potatoes Dad straight out of Iowa! But was under the false impression, as I know many other people are, that beef was something that, if you are trying to eat healthy, you should shy away from. That fact my friends is about as far from the truth as I am from learning to love tofu. NO disrespect to my readers that  tofu. It just doesn't float my boat ya know? Now a nice lean fillet of beef? Oh ya, now that will make my heart skip a beat! 

You all know that I am all about comfort food, in a clean eating kind of way,and beef falls right into that sweet spot. It is so versatile, yet doesn't require a lot of fuss to prepare. It can stand alone as the center of a fabulous meal, with minimal effort to prepare, or you can add a few spices and take it anywhere you want to go.

On this particular night we are taking a little trip to Turkey. Kofta (or köfte) is dish that is made from ground meat (or sometimes ground vegetables) seasoned with onion, herbs, and spices . The recipes vary depending on what region you visit. Some are made with rice, or breadcrumbs, which I decided to omit to keep the recipe lighter. You could use brown rice though, which would add a yummy nutty flavor, as well as fiber. They are traditionally served with flatbread and yogurt. I decided to add a nice fresh cucumber tomato relish. That relish on its own is so simple, but it is #bombtastic 

So I, in my OCD way, compiled about a gazillion recipes from all over the interwebs, and went to town to figure out which one tasted the best. You wouldn't believe the amount of ingredients some of the recipes called for! Oy vay!! Who wants to buy an entire spice store to make one dish? I know my spice drawer is stuffed with enough already! So I went with what I felt with was the top flavors that would highlight the beef. I narrowed it down from about 20 to 8. Ya, you're welcome  My stress and mess led to these tasty little babies.

Several kotfa sammies, and full bellies later (Oh the woes of being part of a food bloggers family), this was the recipe we all agreed on. Simple, clean, and ooohhh sooo tasty, you will be noshing on this deliciousness in no time flat. Just toss together the ingredients for the tzatziki in the AM before you start your day. If you are in a pinch, you can find tzatziki at many stores now, but I soooo recommend making your own. It is simple, fresh, and fab on fresh veggies or salads too!

Just looking at this picture is making me want to get back into the kitchen and do it all again tonight!

Beef Kofta with Tzatziki and Cucumber Tomato Relish

By Bobbi's Kozy Kitchen

Ingredients

• 2 cups plain whole fat Greek yogurt
• 3 cucumbers, peeled, deseeded, chopped, and separated
• 2 cloves garlic
• 1 tablespoon fresh dill
• 2 lemons, juiced and separated
• Fresh cracked black pepper
• Kosher salt
• 3 roma tomatoes, chopped
• 1/2 small red onion, chopped
• 1 handful parsley leaves plus 3 tablespoons, chopped and separated
• 1 tablespoon extra virgin olive oil
• 1 pound lean ground beef
• 3 cloves garlic, minced or grated
• 1/2 small onion, grated
• 1 tablespoon ground coriander
• 1 teaspoon cumin
• 1 teaspoon allspice
• 1/4 teaspoon cayenne pepper
• 1 tablespoon fresh mint leaves, chopped
• 4 whole wheat pita rounds

Instructions

1. Place 2 of the chopped cucumbers in a colander, reserving one cucumber for the relish. and sprinkle with salt. Allow the cucumbers to sit for at least 30 mins to allow the cucumbers to release their liquid. Roll them in a clean dish towel to squeeze out any excess liquid.
2. Add the drained cucumbers, garlic, dill, juice from 1 lemon, and some fresh cracked black pepper to the food processor. Process until smooth. Stir cucumber mixture into the yogurt. Taste and adjust your salt and pepper if needed. Place in an airtight container and allow to set in the refrigerator for at least 2 hours to allow the flavors to meld.
3. For the relish, in a medium bowl, combine the remaining cucumber, tomato, remaining lemon juice, red onion, all but 3 tablespoons of the parsley leaves, and extra virgin olive oil. Season with salt and pepper and stir to combine. Cover and place in the refrigerator.
4. For the kofta, in a large bowl, combine the ground beef, garlic, onion, coriander, cumin, allspice, cayenne pepper, mint, remaining 3 tablespoons of parsley leaves, salt, and pepper. Using your hands, mix until just combined. Shape into 8 small patties.
5. In a large cast iron, or heavy bottomed skillet, over medium-high heat, heat 2 tablespoons olive oil. Once the oil is hot, carefully place the patties in the skillet. Cook 2 to 3 minutes, or until the bottom is browned, turn the patties over and continue to cook an additional 2 minutes until browned. Remove patties to a plate.
6. Wrap the pita rounds in a damp paper towel, and heat in the microwave for about 30 seconds, or until they are soft and pliable.
7. Serve kofta warm on the pita with the cucumber tomato relish and tzatziki sauce.

Prep Time: 00 hrs. 20 mins.

| Website | Facebook | Twitter | Pinterest |

Now check out the other delicious beef-centric weekday supper idea our tastemakers have whipped up for you.

5-Oct Bobbi’s Kozy Kitchen – Beef Kofta Sandwich with Tzatziki
6-Oct Cindy’s Recipes and Writings – Beef Apple and Squash Napoleons
7-Oct Palatable Pastime – Sauteed Sirloin Tips with Mushrooms
8-Oct Food Done Light – Beef Enchilada Stuffed Acorn Squash
9-Oct Whole Food | Real Families – Coriander Crusted Steak Salad

This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.