Lamb kofta skewers with bulgur salad and tzatziki
Juicy skewers of lamb mince with grated onion, garlic, parsley, cumin and paprika, cooked in a hot oven and served with a fresh bulgur salad of tomato, cucumber, mint and lemon and cold tzatziki. In summer the skewers go on the barbecue, and beef mince works too.
- 30 minTime
- 27 minHands-on
- 4Portions
- ≈ 40 krper portion
- 580kcal per portion
Ingredients for 4 portions
- 400 gLamb mince
- 1Yellow onion
- 2 clovesGarlic
- 1Parsley, pot
- 1 tspCumin, ground
- 1 tspPaprika
- to tasteSalt
- to tasteBlack pepper
On the side
- 3 ½ dlBulgur wheat
- 1 cubeVegetable stock, cube
- 3Tomatoes
- 1Cucumber
- ½Red onion
- ½Mint, pot
- 1Lemon, juiced
- 1 tspOlive oil
- 3 dlNatural yoghurt
Method
- Bring water for the bulgur to the boil as the packet says and crumble in the stock cube. Stir in the bulgur and put the lid on.
- Simmer the bulgur over a low heat for about 12 minutes, until tender. Fluff it up with a fork.
- Heat the oven to 250 °C. Peel and finely grate the onion, crush half the garlic and chop half the parsley. Mix the mince with the onion, garlic, parsley, cumin, paprika, salt and pepper.
- With wet hands, shape the mince into 8 long sausages around skewers and lay them on a lined baking tray.
- Cook the skewers near the top of the oven for 10–12 minutes, until browned and cooked through, turning them halfway.
- Tzatziki: coarsely grate half the cucumber and squeeze out the liquid. Mix the cucumber into the yoghurt with the rest of the garlic, crushed. Season with salt.
- Bulgur salad: dice the tomatoes and the rest of the cucumber, finely chop the red onion and chop the rest of the parsley and the mint. Toss everything with the bulgur, lemon juice and olive oil and season with salt and pepper.
- Serve the skewers with the bulgur salad and tzatziki.
The cost is estimated from Swedish grocery prices.
