Description
A delicious, protein-packed vegetarian twist on the classic Middle Eastern kebab, using a hearty blend of earthy lentils and toasted walnuts. These kofta are spiced with traditional aromatics and served with a refreshing, tangy cucumber-yogurt sauce, offering a satisfying texture that holds up beautifully on the grill.
Ingredients
- 🫘 2 cups cooked brown lentils, drained well
- 🥜 1 cup walnuts, finely toasted and chopped
- 🌾 1/2 cup breadcrumbs
- 🧅 1 small yellow onion, finely grated
- 🧄 2 cloves garlic, minced
- 🌿 1/4 cup fresh flat-leaf parsley, chopped
- 🌿 1 tbsp fresh mint, chopped
- 🫙 1 tsp ground cumin
- 🫙 1 tsp ground coriander
- 🫙 1/2 tsp ground cinnamon
- 🥚 1 large egg
- 🥛 1 cup Greek-style yogurt
- 🥒 1/2 cucumber, grated and squeezed dry
- 🍋 1 tbsp lemon juice
Shopping List
- Brown lentils (1 can or 1 cup dried)
- Walnuts (100g)
- Breadcrumbs (100g)
- Yellow onion (1 small)
- Garlic (1 bulb)
- Flat-leaf parsley (1 bunch)
- Fresh mint (1 bunch)
- Ground cumin (1 jar)
- Ground coriander (1 jar)
- Ground cinnamon (1 jar)
- Eggs (1)
- Greek-style yogurt (1 tub)
- Cucumber (1)
- Lemons (1)
Instructions
- Place the lentils in a large bowl and partially mash them with a fork or potato masher, leaving some texture.
- Add the walnuts, breadcrumbs, onion, garlic, parsley, mint, cumin, coriander, cinnamon, and egg to the bowl and mix until combined.
- Divide the mixture into 8 portions and mold each firmly around a skewer into an oblong shape.
- Combine the yogurt, remaining parsley, remaining mint, cucumber, and lemon juice in a small bowl and set aside.
- Preheat a lightly oiled grill or griddle pan over medium heat.
- Grill the skewers for about 12-15 minutes, turning very gently and carefully once or twice, until heated through and golden brown.
- Serve the warm kofta immediately with the chilled yogurt sauce.
Notes
- Ensure the lentils are thoroughly drained and patted dry; excess moisture is the enemy of a firm veggie kofta.
- To prevent the mixture from sticking to your hands during shaping, dampen your palms with a little water.
- These kofta are more delicate than meat versions, so avoid overcrowding the pan and use a wide spatula to turn them.
Chef's Tips
- If the mixture feels too wet to hold its shape, add an extra tablespoon of breadcrumbs to absorb the moisture.
- Chilling the shaped skewers in the refrigerator for at least 30 minutes before grilling is highly recommended to help them firm up and prevent them from crumbling on the grate.
- When turning the skewers, wait until a crust has clearly formed on the side facing the heat; attempting to turn them too early will cause them to break.