tzatziki instead and served it with Nate's gluten free foccacia and a Greek salad.
Coconut Sauce: optional
1/2 cup coconut milk well shaken
1 teaspoon Thai red curry paste or Siracha
2 teaspoons lime juice
2 teaspoons fish sauce
3 teaspoons brown sugar
1 teaspoon soy sauce
1 teaspoon sesame oil
Thai Beef Koftas
2 cloves garlic minced
1 tablespoon ginger minced
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon lime juice
1 teaspoons Thai red curry paste
1/4 teaspoon salt
1/2 teaspoon worcestershire sauce
500 g/1 lb ground beef
Pre-heat grill to medium-high.
Shake together all coconut sauce ingredients. You may need to shake for a few min to get the curry paste completely dissolved. Set aside.
In a large bowl, mix together all kofta ingredients except the beef. Whisk until curry paste is completely dissolved. Add the ground beef and mix until completely combined.
Form 'elongated meatballs'. Do not exceed 2 tablespoons per kofta, as this gets very heavy on the skewer and difficult to handle/cook through. I found it easiest to mash together in my hands first, then roll out gently, then stick the skewer through the center.
Grill over medium heat, turning every 2 or so minutes for 8-10 minutes, until they are cooked through completely.
Serve with coconut sauce.