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
Servings:
4
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.
Instructions
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.
- 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)