Kofta Kabobs with Cauliflower Recipe | South Jersey

Cauliflower tabbouleh:

½ large cauliflower head, cored and cut into florets

1 pt grape tomatoes, quartered

½ seedless cucumber, finely chopped

½ cup finely chopped fresh parsley

½ cup finely chopped fresh mint

½ tsp finely grated lemon zest

⅓ cup fresh lemon juice

¼ cup olive oil

Kofta kabobs:

1 lb 93% lean ground beef

2 tbsp finely chopped yellow onion

2 garlic cloves, minced

3 tbsp chopped fresh mint

2 tbsp finely chopped fresh parsley

2 tsp ground cumin

1 tsp ground cinnamon

1 tsp ground coriander

½ tsp paprika

For the tabbouleh, working in batches if necessary, place cauliflower in a food processor; pulse until finely chopped. Transfer to a large bowl. Add tomatoes, cucumber, parsley, mint, lemon zest, lemon juice and olive oil. Season with salt and pepper to taste; mix well. Cover and refrigerate until ready to serve.

Place oven rack in top position. Preheat broiler. Coat broiler pan with nonstick cooking spray. In a large bowl combine ground beef, onion, garlic, mint, parsley, cumin, cinnamon, coriander and paprika. Season with salt and pepper to taste; mix well. Shape mixture into 8 2-inch oval meatballs. To assemble kabobs, thread one meatball onto each of 8 skewers.* Place on broiler pan.

Broil 12 to 16 minutes (160°F), turning once. Transfer kabobs to a platter, and serve with tabbouleh.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 320

% Daily Value *
Total Fat 21g33%

Saturated Fat 4.5g23%
Cholesterol 55mg19%
Sodium 115mg5%
Total Carbohydrate 17g6%

Dietary Fiber 5g20%

Sugars 5g
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Kofta Kabobs with Cauliflower