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Kafta Kabobs with Mango Mint Raita

Kafta Kabobs with Mango Mint Raita

Ingredients

KAFTA KABOBS

  • 8 oz Beef Ground Bulk 80/20 Fine, Refrigerated
  • 1/4 C Parsley Italian Fresh, Finely Chopped
  • 2 tsp Tomato Strip Sun Dried Ready To Use, Finely Chopped
  • 1/4 tsp Allspice, Ground
  • 2 tsp Pepper Cayenne Red, Ground
  • 1 1/2 tsp Mint Fresh, Finely Chopped
  • 1/2 tsp Cumin Seed, Ground
  • 1/2 tsp Coriander, Ground
  • 1/4 tsp Cinnamon Korintje, Ground
  • 4 oz Onion Yellow Jumbo Bag Fresh, Grated, Drained
  • 1/2 tsp Salt Coarse Kosher
  • 1/2 tsp Pepper Black Coarse Grind 12 Mesh

MANGO MINT RAITA

  • 1 C Yogurt Plain Fat-Free Gluten-Free, Refrigerated
  • 2 ea Mango Halves Individually Quick Frozen, Thawed, Diced
  • 1/4 C Mint Fresh, Chopped
  • 1/2 tsp Cumin Seed, Ground
  • 1/2 tsp Sugar Granulated Cane Extra Fine Granulated White
  • 1/4 tsp Pepper Cayenne Red, Ground
  • 1/4 tsp Salt Table Iodized Bulk

Preparation

KAFTA KABOBS

  1. Thoroughly mix together all kabob ingredients.
  2. Divide into 8 equal balls and then roll to elongate.
  3. Skewer with 8" bamboo skewers.
  4. On a hot char-grill, cook skewered kabobs until cooked through.

TO SERVE

  1. Using a knife, cut the top and bottom off a pineapple and cut remainder into 3/4" slices.
  2. Grill slices until grill marks appear on the pineapple, then remove from grill.
  3. Place the pineapple a plate.
  4. Insert the end of the kabobs in the pineapple so that each stands up.
  5. Serve with 2 oz mango mint raita.
  6. Sprinkle with hand-torn, flat-leaf parsley.

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