Kofta in Pita Pockets with Cucumber-Tomato Salad

Katie is a voracious reader and while we love the beauty of inter-library loans requested from the comfort of our home, sometimes we need to actually go to the library so she can discover a new series to read. On one such visit Steve found a Weber grilling cookbook that he decided to check out. We ended up liking the recipes so much we bought our own copy. Since then we’ve made quite a few delicious recipes, including this one for Kofta in Pita Pockets with Cucumber-Tomato Salad.

To blog

The time I took this picture we opted to serve the patties as a platter with the salad, couscous, hummus, yogurt sauce and pita on the side. I think I prefer it this way but the pita pockets are delicious, too, if messy.

Kofta in Pita Pockets with Cucumber-Tomato Salad
From Weber’s Greatest Hits

1 cup chopped cucumber (skin and seeds removed)
1 cup chopped cherry or grape tomatoes
1/4 cup finely minced red onion
kosher salt

1 1/2 lbs ground beef
1/2 cup minced fresh parsley leaves
1 tablespoon minced garlic
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon turmeric

3 pita breads, with pockets
olive oil
yogurt sauce (see below)

In a medium bowl, combine the cucumber, tomatoes and onion. Season with salt and stir to combine. Set aside.

In another bowl, mix together the ground beef through the turmeric. Use your hands to make sure everything is well incorporated. Gently shape the mixture into six patties of equal size, about 3/4-inch thick. With your thumb, make a shallow indentation about 1-inch wide in the center of each patty. This will prevent it from doming as it cooks. Refrigerate the patties until you’re ready to grill.

Prepare the grill for direct and indirect cooking over medium-high heat.

Lightly sprinkle the pita with water and wrap them in foil, sealing the packet closed.

Brush the cooking grates clean. Brush the patties on both sides with canola oil. Grill over direct medium-high heat, with the lid closed, until cooked to medium, 7 to 9 minutes, turning once. At the same time, warm the pita packet over indirect heat for 4 to 5 minutes, turning once. Remove from the grill.

Cut each pita in half. Scoop about 3 tablespoons of the salad into each pita half. Spoon some of the yogurt sauce on top and then place a patty into each pita half. Top with more salad and dressing, if desired.

Yogurt Sauce

1 cup plain greek nonfat yogurt
1 cup shredded cucumber (skin and seeds removed)
Salt and pepper, to taste
1 small garlic clove, grated
Squeeze of fresh lemon juice

Mix all the ingredients together and let sit so the flavors can meld.