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Dinner recipe · from the recipe book

Spiced Beef Kofta Romaine Salad with Tahini Yogurt

Juicy cumin-and-mint beef kofta seared crisp at the edges over cool, crunchy romaine, cucumber and tomato, finished with a nutty tahini-yogurt dressing and toasted pita chips.

Spiced Beef Kofta Romaine Salad with Tahini Yogurt

Ingredients

  • 1¼ lb560 gGround beef, 90% lean
  • ½ cup chopped80 gRed onionhalf grated, half thinly sliced
  • 4 cloves12 gGarlicminced
  • ½ cup chopped30 gFresh parsleyfinely chopped
  • 2½ tbsp chopped15 gFresh mintfinely chopped
  • 2 tsp4 gGround cumin
  • 1⅛ tsp2 gGround coriander
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp1 gGround cinnamon
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp25 gOlive oil
  • 2 large pitas128 gWhole-wheat pitacut into bite-size triangles
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gTahinistirred well
  • 1 lemon, juiced45 gLemon juice
  • 2 tbsp30 gWater
  • 8½ cups chopped400 gRomaine lettucechopped
  • 2 cups sliced200 gCucumberdiced
  • 1⅔ cups250 gCherry tomatoeshalved

Steps

  1. Prepare the vegetables first: grate half of the red onion and thinly slice the other half; chop the romaine, dice the cucumber, halve the cherry tomatoes, and chop the parsley and mint. Mince the garlic.
  2. Make the dressing: whisk the Greek yogurt, tahini, lemon juice, water, half of the minced garlic and a pinch of the salt (about one-fifth of it) until smooth. Chill until serving.
  3. Make the kofta: in a bowl, mix the ground beef with the grated red onion, the remaining half of the garlic, half of the parsley, half of the mint, the cumin, coriander, paprika, cinnamon, black pepper and the remaining salt. Shape into 16 small oval patties.
  4. Heat one-third of the olive oil in a large skillet over medium heat. Toss the pita triangles in the skillet, stirring, until crisp and golden, 4 to 5 minutes. Transfer to a plate.
  5. Add the remaining two-thirds of the olive oil to the skillet over medium-high heat. Cook the kofta in batches, turning, until browned and cooked through to 160°F (71°C), 8 to 10 minutes per batch.
  6. Toss the romaine, cucumber, cherry tomatoes, sliced red onion and the remaining parsley and mint in a large bowl, then divide among 4 plates.
  7. Top each salad with kofta and pita chips, and spoon the tahini yogurt dressing over the top.

Contains: Milk, Gluten, Sesame. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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