Vegetarian Kofta Kabobs recipe

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Ingredients

1 cup bulgur
2 cups vegetable broth or stock
1 (18.75 ounce) can adzuki beans
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons chopped fresh cilantro
2 teaspoons hot pepper sauce
1 egg, beaten
1 cup stale whole wheat bread cubes
1 cup skim milk
salt and freshly ground black pepper to taste
1 tablespoon olive oil
8 (12-inch) skewers

Nutrition Info

311.2 calories
carbohydrate: 56.6 g
cholesterol: 23.9 mg
fat: 6.4 g
fiber: 6.2 g
protein: 7.8 g
saturatedFat: 1 g
servingSize: -
sodium: 343.2 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine the bulgur wheat and vegetable stock in a saucepan. Bring to a boil, then simmer for about 10 minutes, or until liquid has been absorbed. Set aside to cool.

  2. Meanwhile, in a large bowl, combine the adzuki beans, 2 tablespoons of olive oil, onion, garlic, cumin, coriander, cilantro, hot sauce, and the egg. Mash with a potato masher or sturdy whisk until fairly smooth. Soak the bread in milk, then squeeze out the excess, add to the bean mixture along with the bulgur. Mix using your hands until everything is well blended. Cover, and refrigerate for 1 hour, or until firm.

  3. Preheat the oven to 425 degrees F (220 degrees C).

  4. Wet your hands, and form the kofta into 32 oval shapes. Press onto skewers four at a time. Brush with remaining olive oil. Place on a baking sheet or broiling pan.

  5. Bake for 10 to 15 minutes in the preheated oven. Turn over, brush again with oil, and continue baking for 5 to 10 minutes, until crispy.

Recipe Yield

8 servings

Recipe Note

This makes a spicy and healthy version of one of my favorite dishes. Serve with tabbouleh, pita bread and olives for a wonderful feast. Black beans or chickpeas can be substituted for adzuki beans. Adjust hot sauce and garlic to your tastes.

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