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Vegetarian Kofta Kabobs
Vegetarian Kofta Kabobs
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Cook Time:
25 minutes
Total Time:
85 minutes
Spicy and healthy twist on a favorite dish, serve with tabbouleh, pita, and olives for a delicious feast. Substitute black beans or chickpeas for adzuki beans and customize hot sauce and garlic to taste.
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 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
Instructions:
  • In a saucepan, mix bulgur wheat and vegetable stock. Boil, then simmer for 10 minutes until liquid is absorbed. Let it cool.
  • In a large bowl, mix adzuki beans, 2 tablespoons of olive oil, onion, garlic, cumin, coriander, cilantro, hot sauce, and the egg. Mash until fairly smooth using a potato masher or sturdy whisk. Soak bread in milk, squeeze out excess liquid, then add it to the bean mixture along with bulgur. Combine everything using your hands until well blended. Cover and refrigerate until firm, about 1 hour.
  • Preheat the oven to a toasty 425 degrees F (220 degrees C).
  • Moisten your hands, shape the kofta into 32 ovals, thread four onto skewers, brush with the remaining olive oil, and place on a baking sheet or broiling pan.
  • Bake in a preheated oven for 10-15 minutes, then flip, brush with more oil, and bake for an additional 5-10 minutes until crispy.

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