Beef Kofta Skewers with Thai Noodle Salad and Peanut Dipping Sauce

Savory ground beef kofta seasoned with Thai curry paste, fresh ginger, and cilantro grill into juicy skewers that sit alongside a chilled sesame noodle salad. A creamy peanut dipping sauce ties the plate together, and the noodle salad only gets better overnight, which makes this an easy centerpiece for a crowd. Pre's grass-fed ground beef gives the koftas a rich, beefy base that stands up to the bold seasoning.

Total Time: 1 hour 30 minutes (plus 4 hours chilling for noodle salad)

Servings: 6 to 8

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Beef Kofta Skewers Ingredients

Beef Kofta:

• 1 16-ounce package Pre grass-fed ground beef

• 1 packet Asian-flavored seasoning mix (Kikkoman broccoli beef seasoning mix works well)

• 2 tablespoons Gourmet Garden Thai seasoning paste (or favorite brand)

• 4 cloves of garlic, mashed

• 1 tablespoon freshly grated ginger

• 2 teaspoons fish sauce

• 2 tablespoons brown sugar

• 2 tablespoons low-sodium soy sauce

• 2 teaspoons red curry paste

• ¼ cup finely chopped cilantro

• Wooden skewers, soaked in water for at least 30 minutes

• 1 tablespoon high-heat cooking oil

Thai Noodle Salad:

• 1 pound thin spaghetti, broken in half

• ¼ cup corn oil

• ½ cup sesame oil

• 2 teaspoons crushed red pepper

• ⅓ cup plus 1 tablespoon honey

• ⅓ cup low-sodium soy sauce

• ⅓ cup chopped scallions

• ¾ cup chopped peanuts

• ½ cup chopped cilantro

• 2 tablespoons toasted sesame seeds (1 tablespoon white and 1 tablespoon black)

Peanut Dipping Sauce:

• ½ cup unsweetened creamy peanut butter

• 2 tablespoons low-sodium soy sauce

• 2 teaspoons chili garlic sauce

• 1 teaspoon fish sauce

• 1 tablespoon rice wine vinegar

• 2 tablespoons brown sugar

• 1 tablespoon fresh lime juice

• 1 tablespoon freshly grated ginger

• 3 cloves of garlic, mashed

• ⅓ to ½ cup coconut milk (for thicker or thinner sauce)

Instructions:

1. Place ground beef in bowl of a food processor and add remaining kofta ingredients, except skewers and oil. Process until smooth, 40 seconds to 1 minute. Transfer to cutting board and have a parchment-lined sheet pan that fits in the freezer ready. Koftas are skewered right before grilling.

2. Lightly oil hands and form meat into oval logs, about 4 inches by 1 inch by 1 inch, plump enough for a skewer to run securely through the middle lengthwise. Place each kofta on sheet pan, adding a layer of parchment between layers if needed.

3. Freeze koftas for 30 to 40 minutes before grilling. (Why: chilling firms up the meat so koftas are easier to skewer.) If prepping the day before serving, refrigerate koftas, then freeze as directed before grilling.

4. Heat grill to medium-high. Skewer each kofta lengthwise and lightly brush with oil. Grill, turning every 2 minutes, until cooked through to an internal temperature of 160º F, 8 to 10 minutes total.

5. Alternatively, cook koftas in a grill pan on stovetop over medium-high heat, working in batches and turning every 2 minutes, for 8 to 10 minutes total.

6. For the noodle salad, cook pasta according to package directions.

7. Add corn oil and sesame oil to a small saucepan over medium-low heat. Add crushed red pepper and heat for 2 minutes, being careful not to burn the oil.

8. Add honey and soy sauce, stir, and 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 noodles with scallions, peanuts, and cilantro. Sprinkle with sesame seeds.

11. For the peanut sauce, add all ingredients except coconut milk to a small bowl and whisk vigorously until combined. Add coconut milk and stir. Add more chili garlic sauce and crushed red pepper to adjust spiciness, if desired.

12. Place grilled koftas on platter with garnished noodle salad and serve peanut sauce on the side.

Notes:

• Prepare noodle salad at least 4 hours ahead, ideally the day before serving.

• Peanut sauce works with any nut butter. For a peanut-free version, use coconut aminos in place of the peanut butter and soy sauce.