Kofta Kebabs with Tzatziki & Israeli Couscous
Preheat grill to high (about 500°F).
In a large bowl, add all kofta ingredients; mix until ingredients are incorporated, but do not over mix. Split meat mixture into 4 portions and place firmly on skewers; set aside.
One handful at a time, squeeze grated cucumber over the sink to remove excess moisture. Add cucumber to a medium bowl and all remaining tzatziki ingredients; stir to combine and set aside.
In a medium saucepan over medium-high heat, add butter, broth, and salt; bring to a boil. Add couscous, cover, and reduce heat to low; cook for about 10 minutes or until all liquid has been absorbed. Add nuts, parsley, and raisins; set aside.
While your orzo is cooking, place kofta skewers onto grill and cook on each side until they have grill marks; internal temperature should reach 165°F, about 8 to 10 minutes. Remove skewers from grill and allow to rest.
To serve, smear a plate with tzatziki; top with couscous and a kofta skewer.
Ingredients
Directions
Preheat grill to high (about 500°F).
In a large bowl, add all kofta ingredients; mix until ingredients are incorporated, but do not over mix. Split meat mixture into 4 portions and place firmly on skewers; set aside.
One handful at a time, squeeze grated cucumber over the sink to remove excess moisture. Add cucumber to a medium bowl and all remaining tzatziki ingredients; stir to combine and set aside.
In a medium saucepan over medium-high heat, add butter, broth, and salt; bring to a boil. Add couscous, cover, and reduce heat to low; cook for about 10 minutes or until all liquid has been absorbed. Add nuts, parsley, and raisins; set aside.
While your orzo is cooking, place kofta skewers onto grill and cook on each side until they have grill marks; internal temperature should reach 165°F, about 8 to 10 minutes. Remove skewers from grill and allow to rest.
To serve, smear a plate with tzatziki; top with couscous and a kofta skewer.