Lamb Kofta with Tabbouleh

These fragrant ground lamb kofta skewers are seasoned with Middle Eastern spices and grilled or pan-fried until perfectly charred. Served alongside a bright, fresh tabbouleh of bulgur wheat, parsley, tomatoes, and lemon, this is a truly magnificent Mediterranean dinner. It's festive enough for guests yet easy enough for a weeknight.

Ingredients

• •500g ground lamb
• •1 small onion, grated
• •3 cloves garlic, minced
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •½ teaspoon cinnamon
• •1 cup bulgur wheat, cooked
• •A large bunch of fresh parsley, finely chopped
• •2 tomatoes, finely diced
• •Juice of 1 lemon

Instructions

1. 1. In a bowl, combine the ground lamb, grated onion, garlic, cumin, coriander, cinnamon, salt, and pepper. Mix thoroughly with your hands until well combined. Refrigerate for 15 minutes.
2. 2. Shape the lamb mixture into oval sausage shapes around skewers, pressing firmly to secure. You should get 8–10 kofta.
3. 3. Heat a grill pan or skillet over high heat and brush with a little oil. Cook the kofta for 3–4 minutes per side, turning carefully, until charred and cooked through.
4. 4. While the kofta cook, prepare the tabbouleh by combining the cooked bulgur wheat, chopped parsley, diced tomatoes, lemon juice, a drizzle of olive oil, and salt to taste. Toss well.
5. 5. Serve the kofta alongside the tabbouleh, with warm pita and yogurt on the side.