1 hour 30 min serves 6-8

Beef Kofta Skewers With Thai Noodle Salad and Peanut Dipping Sauce

We took this Kofta recipe in an Asian direction. This dish is great to make ahead, just grill, plate, and serve for a show-stopping center-of-the-table delight. The noodle salad should be prepared at least 4 hours — but preferably, 1 day before serving. The peanut sauce will work with any nut butter, and feel free to use coconut aminos instead of the peanut butter and soy sauce.

PREP: 30 min. ACTIVE: 30 min. PASSIVE: 1 hr. DIFFICULTY Easy


  • 16 OZ Pre® Ground Beef
  • 1 packet Asian flavored seasoning, we used Kikkoman beef broccoli seasoning
  • 2 T Gourmet Garden Thai Seasoning paste (or use your favorite brand)
  • 4 cloves mashed garlic
  • 1 T freshly grated ginger
  • 2 t fish sauce
  • 2 T brown sugar
  • 2 T low sodium soy sauce
  • 2 t red curry paste
  • 1/4 C finely chopped cilantro
  • Wooden skewers, soaked in water for at least 30 minutes
  • 1 T high heat cooking oil

Thai Noodle Salad

  • 16 OZ thin spaghetti noodles, broken in half
  • 2 t crushed red pepper
  • 1/4 C corn oil
  • 1/2 C sesame oil
  • 1/3 C plus 1 T honey
  • 1/3 C low sodium soy sauce
  • 1/2 C chopped cilantro
  • 3/4 C chopped peanuts
  • 1/3 C chopped scallions
  • 2 T toasted sesame seeds (we use 1 T each, white and black)

Peanut Sauce: 

  • 1/2 C unsweetened creamy peanut butter
  • 2 T low sodium soy sauce
  • 2 t chili garlic sauce
  • 1 t fish sauce
  • 1 T rice wine vinegar
  • 2 T brown sugar
  • 1 T fresh lime juice
  • 1 T freshly grated ginger
  • 3 cloves mashed garlic
  • 1/3 to 1/2 C coconut milk (for thicker or thinner sauce)
  1. Place ground beef in the bowl of a food processor and add remaining ingredients. Process until smooth, about 40 seconds to 1 minute. Remove to a cutting board, have a sheet pan and parchment paper ready, you will want to use a pan that will easily fit in your freezer. You won’t skewer the koftas until right before you grill them.
  2. Lightly oil your hands and form meat into oval logs, about 4x1x1. You’ll want them plump enough for the skewer to run securely through the middle, lengthwise. Place each formed kofta on the sheet pan lined with parchment, placing a layer of parchment between layers if needed, depending on the size of your pan. Place formed koftas in the freezer for about 30 to 40 minutes before grilling (this makes them easier to skewer). If you prepare the day before serving, hold koftas in the refrigerator and place in freezer as directed above.
  3. Heat grill to medium high. Skewer each kofta lengthwise and lightly brush with oil. Grill koftas, turning every 2 minutes, until cooked through, about 8 to 10 minutes total.
  4. Alternately, you can cook koftas in a grill pan on the stove over medium high heat, working in batches, turning every 2 minutes for 8-10 minutes total.
  5. Place grilled koftas on platter with the garnished noodle salad, serve peanut sauce on the side.
  6. To make the noodle salad: Cook pasta according to package directions.
  7. Add corn and sesame oils to a small saucepan over medium low heat. Add the crushed red pepper and heat, being careful not to burn the oil, for 2 minutes.
  8. Add the honey and soy sauce and stir, remove from heat.
  9. Drain noodles and toss with dressing while still warm. Cover and refrigerate for at least 4 hours or overnight.
  10. Directly before serving toss with chopped scallions, peanuts, and cilantro. Sprinkle sesame seeds on top.
  11. To make Peanut Sauce: Add all ingredients except coconut milk to a small bowl and whisk vigorously until combined. Add coconut milk and stir. Adjust spiciness by adding more garlic chili sauce and crushed red pepper if desired.


Beef Kofta Skewers With Thai Noodle Salad and Peanut Dipping Sauce

Amount per 223g

  • 223g

    1 serving
  • 622kcal

  • 26.39g

  • 796mg

  • 5.1g

  • 21.91g

  • 44.89g

  • 20.62g


Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt