Lamb Kofta with Tabbouleh
Juicy spiced lamb skewers meet a vibrant herb salad.
⏱️ 50 min🍽️ Serves 1
🔥 480 kcal💪 32g protein🍚 35g carbs🥑 24g fat🌾 8g fibreper serving
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servings
Ingredients
- 🐑500 g lamb mince
- 🧅½ onion, finely grated
- 🧄2 cloves garlic, minced
- 🌰1 tsp ground cumin
- 🌿1 tsp ground coriander
- 🌶️½ tsp smoked paprika
- 🌿¼ cup fresh parsley, chopped
- 🍃¼ cup fresh mint, chopped
- 🍚½ cup fine bulgur wheat
- 🍅2 tomatoes, deseeded and diced
- 🥒½ cucumber, diced
- 🍋¼ cup lemon juice
- 🫒3 tbsp olive oil
- 🧂 salt and black pepper, to taste
Pro tips
- For extra flavour, add a pinch of cayenne pepper to the kofta mixture.
- If you don't have skewers, you can shape the kofta into small patties and pan-fry them.
- Tabbouleh is best made fresh but can be refrigerated for up to a day; dress just before serving.
Method
- 1For the kofta, combine lamb mince, grated onion, minced garlic, cumin, coriander, paprika, salt, and pepper in a large bowl. Mix well with your hands until just combined.
- 2Divide the mixture into 8-10 equal portions and shape each into a sausage around metal skewers or wooden sticks (if using wooden, soak them first).
- 3Heat 1 tbsp olive oil in a large pan over medium-high heat, or preheat a grill. Cook the kofta for 3-4 minutes per side, until browned and cooked through.
- 4While kofta cooks, prepare tabbouleh: Rinse bulgur wheat and place in a bowl. Cover with boiling water and let sit for 15 minutes, then drain thoroughly and fluff with a fork.
- 5To the bulgur, add chopped parsley, mint, diced tomatoes, and diced cucumber.
- 6Dress the tabbouleh with lemon juice, remaining 2 tbsp olive oil, salt, and pepper. Toss gently to combine.
- 7Serve the hot lamb kofta immediately alongside the fresh tabbouleh salad.