Grilled Kofte with Labneh and Tahini Slaw

These kofte served with a light slaw and creamy labneh over warm flatbread are incredibly delicious, flavourful and ridiculously simple to make. A mediterranean-inspired meal perfect for summer evenings. Make them with beef or/and lamb mince. I have threaded kofte with rosemary stems, but you can use metal or bamboo skewers. I prefer to make kofte without any filler, but you certainly can add a slice of finely chopped toasted bread or even plain breadcrumb to the mixture.

Kofte	Tahini Slaw
800 g Beef or lamb mince (I used half&half) 1 Small red onion, finely grated or chopped 1/3 tsp Dried chilli flakes (plus more to serve) 1 tsp Ground turmeric 2 tsp Ground cumin Sea salt and freshly milled black pepper Flatbreads Flat parsley or mint leaves Sumac 3 tbsp Pine nuts, toasted 150 g Labneh	2 Carrots, ribboned or julienned 1 Red bell pepper, thinly sliced 1 Small red onion, thinly sliced 2 Spring onions, sliced 2 tbsp Tahini 2 tbsp Olive oil 1 Lemon, juiced 1 tbsp Water ½ tsp Sea salt

Combine the mince, onion, spices, salt and pepper in a bowl and pound with clean hands until really well combined. Divide into 15 balls and mould onto sturdy rosemary stems or metal skewers. Chill until ready to cook.
Toss the slaw vegetables in a large bowl, then whisk the tahini, oil, lemon, a splash of water and a pinch of salt until the consistency of single cream, and fold through the vegetables. Taste and add more lemon or salt, if you like.
Heat a large grill pan on high. Cook the kofte for 8-10 minutes, turning regularly, until golden brown and cooked through.
Spoon the labneh over the warmed flatbreads and add the kofte. Serve with the slaw alongside, and sprinkle over the parsley leaves, sumac, chilli flakes and pine nuts to serve.

21 comments:

Tom 6/8/25 12:15: ...the slaw is a bright spot on the plate!
DEZMOND 6/8/25 13:02: The cuisine of the Levant countries is my fave as they have almost no meat and dairy and no pungent Mediterranean spices.
eileeninmd 6/8/25 14:10: It all looks delicious, a tasty meal.
Take care, have a happy day!
Christine 6/8/25 14:13: Yummy
Lucimar da Silva Moreira 6/8/25 14:26: Angie muito gostoso 😋 bjs.
DeniseinVA 6/8/25 15:47: Looks marvelous Angie, very appetizing!
Lori 6/8/25 16:59: I make Kofte a lot and this slaw looks amazing. I will have to give this a try. Thank you for sharing.
Asep Haryono 6/8/25 18:10: Rosemary skewers are such a clever aromatic touch, too! Perfect for a warm evening on the patio.
Ananka 6/8/25 18:30: Looks great and love the salad :-D
Lowcarb team member 6/8/25 22:38: I like the idea of using half beef and half lamb mince.

All the best Jan
roentare 7/8/25 00:00: A magnificent dish to taste
Brian's Home Blog 7/8/25 01:27: Yum! I haven't had any mediterranean food in a long time.
Grace 7/8/25 03:49: ANGIE: Este plato es muy rico. No obstante, debo adaptarla a los ingredientes posibles aquí. Igualmente siempre es de buen recibo. Gracias siempre por tu generosa dedicación y belleza de Blog.
Yo tengo claro que si deseo elaborar algo original y rico, lo adecuado es acudir a vuestra publicación. Nunca defraudará.
Recibe mi abrazo y el recuerdo, siempre!
Grace.
foodtravelandwine 7/8/25 03:52: So Mediterranean and so good!....I love those Rosemary skewers!....Abrazotes, Marcela
Anonymous 7/8/25 05:51: What a lovely meal. And I like using rosemary stalks as well for skewers.
Tandy (Lavender and Lime) https://tandysinclair.com
Margaret D 7/8/25 08:20: Looks and sounds good there, Angie.
ellie 7/8/25 13:24: Looks to be a beautiful meal!
Ivy's Closet 7/8/25 13:25: So delightful! Such a great summer supper!
Caitlin'nMegan 7/8/25 13:27: So wonderful. I would love to try this! Amazing work of art!
My name is Erika. 7/8/25 14:35: Those kofte look very delicious. I haven't made any sort of "meatball" for awhile, and I bet these would be a tasty treat, Hope you're having a good week Angie.
sotis 7/8/25 16:21: ça à l'air délicieux!!! bisous