Middle Eastern · Dinner
Skewered Ground Meat Grill (High-Protein)
Ground lamb kofta skewers built from lamb mixed with egg and pine nuts, seasoned with cumin, coriander, and sumac. Served over lemony cannellini beans with Greek yogurt and fresh parsley, grilled until charred.
$6
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.3gProtein
36.4gFat
19.8gCarbs
3.1gSugar
6.9gFiber
1029mgSodium
329mgChol
11.9gSat Fat
980mgPotassium
195mgCalcium
6.4mgIron
2.6mcgVitamin B12
9mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Combine ground lamb, egg, pine nuts, onion, garlic, parsley, cumin, coriander, sumac, salt, and black pepper in a bowl; mix by hand until evenly bound.
2
Chill
Cover and refrigerate for 15 minutes until the mixture firms up enough to hold its shape.
3
Build
Divide the mixture into two portions and mold each around a metal skewer into an oval log shape, pressing firmly.
4
Grill
Place skewers on a grill pan over medium-high heat and cook 10–12 minutes total, turning every 2–3 minutes, until charred outside and no longer pink inside.
5
Plate
Toss cannellini beans with lemon juice and olive oil, spoon onto a plate, lay grilled skewers on top, add Greek yogurt dollop, and scatter with parsley and sumac.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g ground lamb
- 22 large eggs
- 1 oz30g pine nuts
- 4 tbsp4 tbsp onion
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp parsley
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp ground coriander
- 1 tsp1 tsp sumac
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 7 oz200g cannellini bean, cooked
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp olive oil
- 5.2 oz150g Greek yogurt
- 2 pinch2 pinch sumac for garnish
