Lamb Kofta Skewers with Herb Tabbouleh

Name: Lamb Kofta Skewers with Herb Tabbouleh
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 servings
Cuisine: Israeli
Ingredients: 6 ounce ground lamb; 1 tablespoon red onion (finely minced); 1 tablespoon fresh parsley (finely chopped); 0.5 teaspoon ground cumin; 0.25 teaspoon ground coriander; 0.125 teaspoon cayenne pepper; 0.5 teaspoon salt (divided); 0.25 teaspoon black pepper (divided); 1 tablespoon olive oil (plus more for grill); 0.25 cup fine bulgur wheat; 0.25 cup boiling water; 0.25 Roma tomato (seeded and diced); 0.25 mini cucumber (seeded and diced); 2 tablespoon fresh mint (chopped); 1 tablespoon fresh lemon juice; 2 tablespoon plain Greek yogurt; 1 tablespoon mini cucumber (grated); 0.5 clove garlic (minced); 1 pinch dried dill

Tender and spiced lamb kofta skewers, grilled to perfection, served with a bright and refreshing herb tabbouleh and a cool cucumber yogurt sauce.

Prep: 30 min
Cook: 15 min
Total: 45 min
Servings: 1
Cuisine: Israeli
Difficulty: Medium
Cost: $6.27/serving

Dietary

Egg-Free
Nut-Free
High-Protein
High-Fiber

Ingredients

6 ounce ground lamb
1 tablespoon red onion (finely minced)
1 tablespoon fresh parsley (finely chopped)
0.5 teaspoon ground cumin
0.25 teaspoon ground coriander
0.125 teaspoon cayenne pepper
0.5 teaspoon salt (divided)
0.25 teaspoon black pepper (divided)
1 tablespoon olive oil (plus more for grill)
0.25 cup fine bulgur wheat
0.25 cup boiling water
0.25 Roma tomato (seeded and diced)
0.25 mini cucumber (seeded and diced)
2 tablespoon fresh mint (chopped)
1 tablespoon fresh lemon juice
2 tablespoon plain Greek yogurt
1 tablespoon mini cucumber (grated)
0.5 clove garlic (minced)
1 pinch dried dill

Instructions

For the kofta: In a bowl, combine ground lamb, finely minced red onion, finely chopped fresh parsley, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, cayenne pepper (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well with your hands until just combined, but do not overmix. Form the mixture around 2 metal skewers (or wooden skewers pre-soaked in water) into elongated patties.
Refrigerate the kofta skewers for at least 15 minutes to help them firm up.
For the tabbouleh: In a small bowl, combine fine bulgur wheat with 1/4 cup boiling water. Cover and let sit for 10-15 minutes until softened. Fluff with a fork. Stir in seeded and diced Roma tomato, seeded and diced mini cucumber, chopped fresh mint, 1 tablespoon fresh parsley, 1 tablespoon fresh lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Mix gently.
For the cucumber yogurt sauce: In a very small bowl, combine plain Greek yogurt, grated mini cucumber, minced garlic, and a pinch of dried dill. Stir well.
Heat a grill pan or outdoor grill over medium-high heat. Lightly brush the kofta skewers with 1 tablespoon olive oil. Grill for 3-4 minutes per side, rotating until cooked through and nicely browned (internal temperature should reach 160°F or 71°C).
Serve the grilled lamb kofta skewers hot alongside the herb tabbouleh and a dollop of cucumber yogurt sauce.

Notes

You can also bake the kofta at 400°F (200°C) for 15-20 minutes if you don't have a grill. Make sure the bulgur is fine grade for best tabbouleh texture.

Nutrition (per serving)

Calories: 610
Protein: 42.1 g
Carbohydrates: 44.5 g
Fat: 30.5 g
Fiber: 8.7 g
Sodium: 1350 mg
Saturated Fat: 11.2 g
Sugar: 5.9 g
Cholesterol: 130 mg