Baked Kofta-Style Beef Tacos & Sumac Pickles
with Roasted Potato & Creamy Shawarma Sauce
- Milk
- Eggs
- Wheat
- Soy
Give taco night a Middle Eastern–inspired spin with a kofta-style beef filling. Shawarma-spiced ground beef is pressed onto tortillas and baked until golden and crisp, then topped with tangy sumac pickled vegetables and a creamy, zesty yogurt sauce. Roasted potato wedges round out this bold, flavor-packed meal.
Ingredients
1 unit
Red Onion
20 ounce
Ground Beef
1 unit
Lemon
4 tablespoon
Yogurt
(Contains: Milk)
1 unit
Mini Cucumber
1 teaspoon
Sumac
1 tablespoon
Shawarma Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 teaspoon
Garlic Powder
12 ounce
Russet Potato
¼ ounce
Dill
Not included in your delivery
4 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Halve, peel, and dice half the onion; thinly slice remaining onion. Mince dill. Trim and thinly slice cucumber into rounds. Zest and halve lemon. Cut potato into ½-inch-thick wedges.
In a large bowl, combine beef*, diced onion, half the dill, half the garlic powder, half the Shawarma Spice Blend, ½ tsp salt (1 tsp for 4 servings), and pepper. Form mixture into six 2-inch meatballs (12 meatballs for 4).
Form mixture into 6 2-inch meatballs (12 meatballs for 4).
Place tortillas on a clean work surface; place a meatball in center of each tortilla. Cover each meatball with a piece of plastic wrap and flatten out with the palm of your hand until meat almost reaches edges of tortilla. Fold tortillas to form tacos.
Line a baking sheet with foil; drizzle with olive oil. Place tacos on prepared sheet and drizzle tops with oil. Toss potato on a separate sheet with a large drizzle of oil, remaining garlic powder, salt, and pepper.
Bake potato on top rack until browned and cooked through; bake tacos on middle rack until crisped and browned and beef is cooked through, 20-25 minutes, swapping rack positions and flipping tacos halfway through. TIP: There may be a bit of grease from the beef on the baking sheet—that’s OK!
Bake potato on top rack until browned and cooked through; bake tacos on middle rack until crisped and browned and beef is cooked through, 20-25 minutes, swapping rack positions and flipping tacos halfway through. TIP: There may be a bit of grease from the beef on the baking sheet—that’s OK!
While tacos and potato bake, in a medium bowl, combine sliced onion, cucumber, juice from all the lemon, 1 TBSP water, 1 tsp sugar, and ½ tsp salt (2 TBSP water, 2 tsp sugar, and 1 tsp salt for 4 servings). Cover with plastic wrap. Microwave until onion is soft, 30–90 seconds.
Stir in sumac and remaining dill; set aside to pickle, stirring occasionally.
In a small bowl, combine yogurt, mayonnaise, lemon zest, remaining Shawarma Spice Blend, salt, and pepper.
Divide tacos between plates; top with shawarma sauce. Serve with roasted potato and sumac pickles on the side.
