Grilled Lamb Kofta over Quinoa Tabbouleh

This vibrant Mediterranean-inspired dish brings together the smoky, aromatic flavors of grilled lamb kofta with the fresh, herbaceous brightness of quinoa tabbouleh. Traditional kofta, a beloved staple across the Middle East and Mediterranean regions, features ground lamb seasoned with aromatic spices, fresh mint, and parsley, then shaped onto skewers and grilled to perfection. The result is a beautifully charred exterior with a juicy, flavorful interior that's both satisfying and surprisingly lean. The quinoa tabbouleh offers a nutritious twist on the classic bulgur-based salad, incorporating protein-rich quinoa as the base while maintaining the essential elements that make tabbouleh so refreshing: abundant fresh parsley, juicy tomatoes, crisp cucumber, and a bright lemon dressing. This combination creates a perfect balance of textures and flavors—the warm, spiced meat contrasting beautifully with the cool, zesty grains. This recipe embodies the principles of the Mediterranean Diet with its emphasis on lean proteins, whole grains, fresh vegetables, and heart-healthy olive oil. It's a complete meal that delivers approximately 35 grams of protein per serving while remaining light and energizing. Whether you're grilling outdoors in summer or using an indoor grill pan year-round, this dish brings restaurant-quality flavors to your dinner table. Perfect for entertaining or meal prep, the kofta can be shaped ahead of time and the tabbouleh actually improves after sitting for an hour, making this an ideal make-ahead dinner option. Serve with a dollop of Greek yogurt and warm pita bread for an authentic Mediterranean feast that's both nourishing and deeply satisfying.

Ingredients

• 1 cupquinoa, rinsed
• 2 cupswater
• 1.5 lbsground lamb, lean
• 1/2 mediumyellow onion, finely grated
• 3garlic cloves, minced
• 1 cupfresh parsley, finely chopped, divided
• 1/4 cupfresh mint, finely chopped
• 2 tspground cumin
• 1 tspground coriander
• 1 tsppaprika
• 1/4 tspground cinnamon
• 1.5 tspsalt, divided
• 1/2 tspblack pepper, freshly ground
• 1.5 cupscherry tomatoes, diced
• 1 mediumEnglish cucumber, diced
• 4green onions, thinly sliced
• 1/4 cupfresh lemon juice
• 1/4 cupextra virgin olive oil
• 1/2 cupGreek yogurt, for serving optional
• 4lemon wedges, for serving optional

Method

1. Combine the rinsed quinoa and 2 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is tender. 0:05
2. While the quinoa cooks, prepare the kofta mixture. In a large mixing bowl, combine the ground lamb, grated onion, minced garlic, 1/2 cup of the chopped parsley, mint, cumin, coriander, paprika, cinnamon, 1 teaspoon salt, and black pepper. 0:05
3. Using your hands, mix the lamb mixture thoroughly until all ingredients are evenly distributed and the mixture is well combined, about 2 minutes. Don't overmix or the kofta will become tough. 0:04
4. Divide the lamb mixture into 8 equal portions. With wet hands, mold each portion around a skewer, forming an elongated oval shape about 5-6 inches long and 1 inch thick. Place the formed kofta on a plate. 0:05
5. Preheat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking. 0:04
6. Remove the quinoa from heat and let it stand covered for 5 minutes, then fluff with a fork and spread on a large plate or baking sheet to cool to room temperature. 0:05
7. Grill the kofta skewers for 10-12 minutes total, turning every 3 minutes to ensure even cooking and charring on all sides. The kofta should reach an internal temperature of 160°F and be nicely browned. 0:05
8. While the kofta grills, prepare the tabbouleh. Add the diced tomatoes, cucumber, green onions, and remaining 1/2 cup parsley to the cooled quinoa. 0:04
9. In a small bowl, whisk together the lemon juice, olive oil, and remaining 1/2 teaspoon salt. Pour the dressing over the quinoa mixture and toss gently to combine. 0:04
10. Remove the kofta from the grill and let rest for 3 minutes to allow the juices to redistribute. 0:03
11. To serve, divide the quinoa tabbouleh among four plates or shallow bowls. Top each portion with 2 kofta skewers. Garnish with a dollop of Greek yogurt and lemon wedges if desired. 0:05