Vegetarian Kofta Kabobs

Name: Vegetarian Kofta Kabobs
Cook time: 25 min
Total time: 1 h 25 min
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

Rating: 4.31 stars

16 Ratings
16 Reviews
1 Photo

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.

By sienna

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Recipe Summary test

cook:

25 mins

additional:

1 hr

total:

1 hr 25 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 3
Preheat the oven to 425 degrees F (220 degrees C).
Step 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.
Step 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:

311 calories; protein 7.8g; carbohydrates 56.6g; fat 6.4g; cholesterol 23.9mg; sodium 343.2mg. Full Nutrition

Reviews (16)

Most helpful positive review

Vladadeska

02/08/2007

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. Read More

Helpful

(17)

Most helpful critical review

AMYK

03/14/2006

eh This was just "okay" for us. I topped it with plain lowfat yogurt to give it another dimension of flavor. Read More

Helpful

(3)

16 Ratings

5 star values: 7
4 star values: 7
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Vladadeska

02/07/2007

Helpful

(17)

chocolate muse

02/01/2010

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! Read More

Helpful

(6)

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. Read More

Helpful

(5)

Stacy

06/11/2011

Made them into small balls and after flipping I squished them down a bit. I also used a food processor to mix it all together. Very good! Read More

Helpful

(5)

happy_haylee_3

06/12/2008

very tasty and a great alternative for vegetarians. I used kidney beans in replacement of the others though and they turned out great! Read More

Helpful

(4)

Tripti

02/05/2006

Good one!! Read More

Helpful

(3)

ANTIHOPE

11/24/2007

These were really good. Remind me of a black bean burger mix. I think these would make great patties I shaped them into dumplings as they wouldn't stay on a skewer and I added seasoned bread crumbs and milk separately. Read More

Helpful

(3)

AMYK

03/14/2006

eh This was just "okay" for us. I topped it with plain lowfat yogurt to give it another dimension of flavor. Read More

Helpful

(3)

madbaker1

02/16/2006

I didn't want to soak my adzuki beans so I use knidneys that I had I still found it quite tastey and would reccommend it. I had a hard time with the skewers so I think next time I will just make them small patties. Read More

Helpful

(3)

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Back to Vegetarian Kofta Kabobs

All Reviews for Vegetarian Kofta Kabobs

- of Reviews

Vegetarian Kofta Kabobs

Servings Per Recipe: 8
Calories: 311.2

% Daily Value *

protein: 16 %

carbohydrates: 18 %

dietary fiber: 25 %

sugars:

fat: 10 %

saturated fat: 5 %

cholesterol: 8 %

vitamin a iu: 8 %

niacin equivalents: 24 %

vitamin b6: 11 %

vitamin c: 4 %

folate: 21 %

calcium: 8 %

iron: 10 %

magnesium: 22 %

potassium: 7 %

sodium: 14 %

thiamin: 15 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.