Vegetarian Kofta Kabobs

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.


Recipes · Everyday Cooking · Vegetarian


Cook Time: 25 mins
Additional Time: 1 hrs
Servings: 8
Total Time: 1 hrs 25 mins
Yield: 8 servings

Ingredients

Ingredients List

  • 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


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.


Nutrition Facts (per serving)

Nutrition Facts
311 Calories
6g Fat
57g Carbs
8g Protein


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