Lamb Kofta, Tabbouleh, and Hummus Bowl with Mint Yogurt Sauce 🐑
Ingredients:
For the Lamb Kofta:
1 pound ground lamb
1/4 cup chopped onion
1/4 cup chopped parsley
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Tabbouleh:
1 cup finely chopped parsley
1/2 cup finely chopped mint
1/4 cup finely chopped red onion
1/4 cup finely chopped tomatoes
1/4 cup bulgur wheat
1 tablespoon lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Hummus:
1 (15 ounce) can chickpeas, drained and rinsed
1/4 cup tahini
2 cloves garlic, minced
1 tablespoon lemon juice
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Mint Yogurt Sauce:
1/2 cup plain Greek yogurt
2 tablespoons chopped fresh mint
1 clove garlic, minced
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions:
Make the Lamb Kofta: In a bowl, combine ground lamb, onion, parsley, olive oil, garlic powder, onion powder, salt, and pepper. Mix well. Form into small meatballs.
Grill the Kofta: Preheat grill to medium-high heat. Grill the kofta for 2-3 minutes per side, or until cooked through.
Make the Tabbouleh: In a large bowl, combine parsley, mint, red onion, tomatoes, bulgur wheat, lemon juice, olive oil, salt, and pepper. Mix well and let sit for at least 30 minutes to allow the flavors to meld.
Make the Hummus: In a food processor, combine chickpeas, tahini, garlic, lemon juice, water, salt, and pepper. Blend until smooth and creamy.
Make the Mint Yogurt Sauce: In a small bowl, whisk together Greek yogurt, mint, garlic, lemon juice, salt, and pepper.
Assemble the Bowls: Divide the hummus among bowls. Top with tabbouleh, grilled kofta, and drizzle generously with the Mint Yogurt Sauce.
Tips:
You can use any type of lamb you like for this recipe.
For a spicier sauce, add a pinch of red pepper flakes to the Mint Yogurt Sauce.
Serve the bowls with your favorite side dishes, such as pita bread, rice, or a green salad.