Beef Koftas with Yogurt and Nectarine Relish

Name: Beef Koftas with Yogurt and Nectarine Relish
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 tbsp Olive Oil (2 tbsp The Olive Tree olive oil); 1 piece Yellow Onion (1 small onion, finely chopped); 2 cloves Garlic (2 cloves garlic, finely chopped); 2 can Bell Pepper (2 x 280g Deli Originals grilled peppers, roughly chopped); 500 g Nectarine (500g nectarines, stoned and chopped); 1 cup Caster Sugar (1 cup White Mill caster sugar); 2 tbsp Apple Cider Vinegar (2 tbsp Oh So Natural Organic apple cider vinegar); 0 pieces Sea Salt (Stonemill sea salt and cracked pepper, to taste); 450 g Beef Kofta (450g Ready, Set...Cook! beef koftas); 0 pieces Pita Bread (Pita breads); 1 cup Greek Yogurt (1 cup Farmers Union Greek style yogurt); 2 tbsp Mint (2 tbsp chopped mint leaves, plus ½ cup mint leaves, to serve); 2 pieces Cucumber (2 cucumbers, sliced)

Grilled beef koftas served on pita with a mint-yogurt spread and a sweet and tangy nectarine and grilled pepper relish.

70 minMiddle Eastern

Servings4

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Halal

Steps

1Heat olive oil in a medium-sized saucepan over medium-high heat. Add onion and garlic and cook for 2 minutes until softened. Add grilled peppers, nectarines, sugar, apple cider vinegar, salt and pepper.
2Bring to the boil. Once boiling, reduce heat and simmer for 40–45 minutes until jammy and thick.
3Transfer the warm relish into sterilised jars. Seal tightly and let them cool completely before storing in the refrigerator. The relish will thicken further as it cools and can be kept for several weeks in the fridge.
4Heat a BBQ to medium-high and cook the beef koftas for 4–5 minutes each side until cooked through. Lightly char the pita breads for 1 minute each.
5Lay out the pita breads. Combine yogurt with chopped mint and spread onto the pita breads. Add the koftas, cucumber slices, nectarine relish and mint leaves.