Vegetarian Kofta Kabobs

Total Time:

1 hrs 25 mins

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• 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

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.

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Nutrition Facts (per serving)

311Calories6g Fat57g Carbs8g Protein

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Nutrition FactsServings Per Recipe8Calories311% Daily Value *Total Fat6g8%Saturated Fat1g5%Cholesterol24mg8%Sodium343mg15%Total Carbohydrate57g21%Dietary Fiber6g22%Total Sugars3gProtein8gVitamin C3mg13%Calcium84mg6%Iron2mg10%Potassium256mg5%

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