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.
Author:Emma Harper
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Middle Eastern
Diet:Halal
Ingredients
UnitsScale
1lb 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)
1/2cup bulgur wheat
2 tablespoons fresh mint, chopped
1/2cup fresh parsley, chopped
1cup cherry tomatoes, diced
1 cucumber, diced
2 tablespoons lemon juice
1 tablespoon olive oil
Salt, to taste
2 roasted red peppers
1/2cup Greek yogurt
1 clove garlic, minced
1 tablespoon lemon juice
Pinch of salt
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.