Name: Grilled Lamb Kofta Skewers with Tabbouleh and Red Pepper Dip
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 lb ground lamb; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons fresh parsley, chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; Salt and pepper, to taste; Olive oil, for grilling; Skewers (wooden or metal); 1/2 cup bulgur wheat; 2 tablespoons fresh mint, chopped; 1/2 cup fresh parsley, chopped; 1 cup cherry tomatoes, diced; 1 cucumber, diced; 2 tablespoons lemon juice; 1 tablespoon olive oil; Salt, to taste; 2 roasted red peppers; 1/2 cup Greek yogurt; 1 clove garlic, minced; 1 tablespoon lemon juice; Pinch of salt

Description

Grilled Lamb Kofta Skewers with Tabbouleh and Red Pepper Dip is a vibrant Middle Eastern-inspired dish that combines juicy, spice-infused lamb with a fresh herb salad and a creamy roasted red pepper yogurt dip.

Ingredients

Units Scale

1 lb ground lamb
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Salt and pepper, to taste
Olive oil, for grilling
Skewers (wooden or metal)
1/2 cup bulgur wheat
2 tablespoons fresh mint, chopped
1/2 cup fresh parsley, chopped
1 cup cherry tomatoes, diced
1 cucumber, diced
2 tablespoons lemon juice
1 tablespoon olive oil
Salt, to taste
2 roasted red peppers
1/2 cup Greek yogurt
1 clove garlic, minced
1 tablespoon lemon juice
Pinch of salt

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Instructions

If using wooden skewers, soak them in water for 30 minutes.
In a bowl, combine ground lamb, onion, garlic, parsley, cumin, coriander, cinnamon, salt, and pepper. Mix well.
Shape the lamb mixture into oval patties around the skewers.
Refrigerate the skewers for 30 minutes to firm them up.
Preheat grill to medium-high heat. Grill the koftas for about 10 minutes, turning occasionally until cooked through and charred.
Meanwhile, cook bulgur wheat according to package instructions. Let cool slightly.
Combine cooked bulgur with mint, parsley, tomatoes, cucumber, lemon juice, olive oil, and salt to make the tabbouleh.
In a blender, combine roasted red peppers, Greek yogurt, garlic, lemon juice, and a pinch of salt. Blend until smooth to make the dip.
Serve the hot lamb kofta skewers with tabbouleh and red pepper dip on the side.

Notes

Chilling koftas before grilling helps them hold their shape.
Add chili flakes to the kofta mix for a spicier version.
Substitute beef or chicken for lamb if desired.
Serve with flatbreads to make it a fuller meal.
Use quinoa in place of bulgur for a gluten-free option.
Tabbouleh can be made ahead and stored for up to 3 days.
Red pepper dip can also be prepared in advance and refrigerated.

Nutrition

Serving Size: 1 kofta skewer with salad and dip
Calories: 420
Sugar: 5g
Sodium: 380mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 22g
Cholesterol: 70mg