Lamb Kofta and Bulgur Tabbouleh

Lamb Kofta and Bulgur Tabbouleh

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, February 18, 2018.
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Alternatively, use BBQ hot plate or grill to cook kofta for about 8 minutes, turning often, until cooked through.

Ingredients

Quinoa Tabbouleh

  • 1 pack quinoa
  • 1 broccoli, cut into small florets and stalk roughly chopped
  • ¼-½ red onion (optional)
  • ¼ telegraph cucumber
  • 1 tomato
  • 1 sachet honey mustard dressing
  • Juice of 1 lemon

Lamb Koftas

  • 1 pack lamb koftas
  • 1 pack bamboo skewers

To Serve

  • 1 pottle minted yoghurt

Steps

  1. Bring a medium pot of salted water to the boil. Preheat BBQ hot plate or grill to medium (if using). Prepare broccoli. Soak skewers in water for at least 10 minutes. Cook quinoa in pot of boiling water for about 12 minutes, then add broccoli and cook a further 2-3 minutes, until quinoa is cooked and broccoli is bright green and tender. Drain well.
  2. Heat a drizzle of oil in a large fry-pan on medium heat. While pan is heating, thread each kofta onto a skewer. Cook skewers for about 8 minutes, turning often, until browned and cooked through. Set aside, covered, to rest for 2-3 minutes.
  3. While kofta cook, finely dice red onion (if using); dice cucumber 1cm; dice tomato 1cm.
  4. Add all to a large bowl, along with all remaining quinoa tabbouleh ingredients. Toss to combine and season to taste.
  5. To serve, spoon quinoa tabbouleh onto plates. Top with lamb koftas, dollop over minted yoghurt.

Nutritional Information

Energy 2633 kj
629 kcal
Protein 44.6g
Carbohydrate 59.3g
Fat 19.1g