Friday, September 26, 2014

#10DaysofTailgate: Spiced Kofta with Carrot Karma Yogurt Dip

Because we were getting some much needed rain, my plans to have Jake grill these were foiled. Instead of grilling, I ended up baking them in the oven. They were delicious just the same.

For the Kofta:

  • 1 lb 96/4 organic, grassfed ground beef
  • 1 T parsley, finely chopped (I used some prepped herbs from Gourmet Garden Herbs & Spices*)
  • 1 T cilantro, finely chopped
  • 1 T basil, finely chopped
  • 1 t oregano, finely chopped
  • 1 onion, peeled and finely diced
  • 1 t ground cinnamon
  • 1 t ground coriander
  • 1 t ground cumin
  • freshly ground sea salt
  • freshly ground pepper
  • Carrot Karma Hot Sauce by Intensity Academy* for brushing

For the Yogurt Dip:

  • 1 C plain whole milk yogurt
  • 1 T garlic
  • 1 T herbs
  • 1 T Carrot Karma Hot Sauce by Intensity Academy*


Preheat the oven to 400 degrees F.

Mix all of the ingredients together in a large mixing bowl. Knead until all the herbs and spices are evenly distributed. Roll the meat into finger-sized rolls. Place the rolls on a parchment-lined baking sheet.

Roast the kofta for 20 minutes. Brush the kofta with Carrot Karma and return to the oven for another 20 minutes.

While the kofta cooks, whisk together the yogurt dip. Let the kofta cool for 5 minutes before serving.

Here's what the rest of the crew brought to the table...

Diablo’d Cheesy Bacon-Onion Pinwheel Rolls by Things I Make (for Dinner)
Spiced Kofta with Carrot Karma Yogurt Dip by Culinary Adventures with Camilla

Baked Potato Beer Dip by Cheese Curd In Paradise
Hot Caramelized Onion Dip by Eliot’s Eats
Healthier Buffalo Cauliflower Dip by The Spiffy Cookie
Dunkin Duck, Cheesy Bacon and Ranch Dip by A Day in the Life on the Farm

Honey Grilled Chicken and Vegetable Kebabs by Debbi Does Dinner Healthy
Thai Chicken Skewers by Sew You Think You Can Cook
Bacon Cheeseburger Soup by From Gate to Plate

Grilled Parsley Potatoes by Curious Cuisiniere
Grilled Vegetables by Summer Scraps

Pumpkin Bars by The Pajama Chef

Thanks, again, Intensity Academy and  Gourmet Garden Herbs & Spices*- just two of the #10DaysofTailgate sponsors -
for ingredients used in this recipe.

*Full Disclosure: I received 1 complimentary bottle of Carrot Karma Hot Sauce by Intensity Academy and 1 cooler full of herbs by Gourmet Garden Herbs & Spices for participating in #10DaysofTailgate. Feel free to use whatever hot sauce and fresh herbs you have on-hand. All comments are 100 % accurate and 100% my own.


  1. I never thought of going the dip route with Karma Carrot! What a wonderful and delicious idea!

  2. Those look so flavorful and delicious - sorry your grilling plans were foiled, but thank you for sharing this delicious recipe! :)

  3. I have used that Carrot Karma in lots of stuff and in fact only have about half a bottle left! This sounds delicious, Camilla.

  4. The flavors here sounds great! Sorry you couldn't grill, but at least we have ovens!

  5. I've never made kofta before but I do enjoy it. This recipe looks awesome especially with that sauce.


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