Kids love meatballs, so these vibrantly seasoned kofta kabobs are a great way to introduce them to new flavors. You can omit the chilies and instead serve with a store-bought spicy dipping sauce for optional heat.

Prep Time: 5 to 8 minutes, cook time: 6 to 8 minutes, servings: 4

Ingredients
3/4 cup plus 2 tablespoons freshly grated coconut
1 tablespoon vegetable oil
4 shallots, finely chopped
2 garlic cloves, finely chopped
1–2 fresh red chilies, seeded and finely chopped (optional)
12 ounces lean ground beef
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Sea salt and freshly ground black pepper to taste 
1 egg, lightly beaten
4 wooden or bamboo skewers, soaked in water
4 lime wedges
Directions
1. In a heavy-bottom skillet, dry-roast coconut until fragrant and golden. Transfer to a plate to cool. Heat vegetable oil in the same pan and add shallots, garlic and chilies (if using). Sauté until fragrant and golden. Transfer to a plate to cool.
2. In a medium bowl, mix beef, coriander, cumin, 3/4 cup of the toasted coconut and the shallot mixture; season with salt and pepper. Add egg a little at a time until the mixture binds (you may not need all of the egg). Shape the mixture into little balls and thread onto the prepared skewers.
3. Prepare a charcoal grill or preheat a gas grill. Cook kabobs 2 to 3 minutes on each side. Sprinkle the cooked kofta with the remaining 2 tablespoons of coconut and serve each with a lime wedge.

Ingredients

3/4 cup plus 2 tablespoons freshly grated coconut

1 tablespoon vegetable oil

4 shallots, finely chopped

2 garlic cloves, finely chopped

1–2 fresh red chilies, seeded and finely chopped (optional)

12 ounces lean ground beef

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

Sea salt and freshly ground black pepper to taste 

1 egg, lightly beaten

4 wooden or bamboo skewers, soaked in water

4 lime wedges

Directions

1. In a heavy-bottom skillet, dry-roast coconut until fragrant and golden. Transfer to a plate to cool. Heat vegetable oil in the same pan and add shallots, garlic and chilies (if using). Sauté until fragrant and golden. Transfer to a plate to cool.

2. In a medium bowl, mix beef, coriander, cumin, 3/4 cup of the toasted coconut and the shallot mixture; season with salt and pepper. Add egg a little at a time until the mixture binds (you may not need all of the egg). Shape the mixture into little balls and thread onto the prepared skewers.

3. Prepare a charcoal grill or preheat a gas grill. Cook kabobs 2 to 3 minutes on each side. Sprinkle the cooked kofta with the remaining 2 tablespoons of coconut and serve each with a lime wedge.

Excerpted from Kabobs & Other Light Grills, by Ghillie Basan. Copyright © 2010, Ryland Peters & Small.