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Vegetarian Kofta Kabobs

Vegetarian Kofta Kabobs

  • Cook

    25 m
  • Ready In

    1 h 25 m
sienna

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 56.6g
  • 18%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

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.
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Reviews

Vladadeska
16

Vladadeska

2/7/2007

Very good. I couldn't find adzuki beans which didn't really surprise me but I found online that red kidneys are an acceptable substitute. They were pretty hard to crush though. Next time I may put them in the food processor before adding them in with the other ingredients. I think my kofta balls would have stayed together better if I'd gotten the beans mashed better. I served this with a quick yogurt sauce that I just made up as I went (yogurt, cumin, cayene, and salt). Very good.

chocolate muse
5

chocolate muse

2/1/2010

I really liked this! I soaked/cooked my adzukis - they take less time than other beans. I used extra garlic and hot sauce and they came out perfect. I squashed mine like small cookies - no skewers, and froze the leftovers. (I tried a few as larger patties and they didn't survive the flipping.) A yogurt dip is essential. This made for a very inexpensive and yummy meal!

pumpkin girl
5

pumpkin girl

10/13/2009

overall pretty tasty! i also used kidney beans and used my hand blender to make a thick mush of everything. i used an extra egg and added more hot sauce, onion and garlic. i omitted the milk for soaking the bread, just added crumbled dry bread. i made the balls in the shape and size that kibbeh/kofta usually is and put them on skewers (which was tricky) but it just seems best to make about golf ball size balls and forget the skewers. delicious with yogurt sauce, hummus, tabouli etc. as part of a meza dinner (instead of falafel, really) my husband and i both really liked this recipe and we'll definitely make it again.

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