Vegetarian Kofta Kabobs Recipe
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Vegetarian Kofta Kabobs

By: sienna  
"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."

Rating: This weblink has been rated 7 times with an average star rating of 4.3 Read Reviews (7)

Rate/Review | 384 people have saved this

What to Drink?

Wine Sauvignon Blanc
Cook Time:
25 Min
Ready In:
1 Hr 25 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

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 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 311 | Total Fat: 6.4g | Cholesterol: 27mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2007 by Vladadeska 
Very good. I couldn't find adzuki beans which didn't really surprise me but I found online... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 12, 2008 by happy_haylee_3 
very tasty and a great alternative for vegetarians. I used kidney beans in replacement of the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by pumpkin girl 
overall pretty tasty! i also used kidney beans and used my hand blender to make a thick mush... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2007 by ANTIHOPE 
These were really good. Remind me of a black bean burger mix. I think these would make great... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2006 by AMYK 
eh, This was just "okay" for us. I topped it with plain lowfat yogurt to give it another... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2006 by madbaker1 
I didn't want to soak my adzuki beans so I use knidneys that I had, I still found it quite... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2006 by Tripti 
Good one !! MORE

 
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