Kofta Kebabs with Tzatziki & Israeli Couscous

Category
Yields5 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
Kofta Ingredients
 1 (21.32 oz) package Strauss® Meatloaf Mix
 1 small yellow onion, finely grated
 ½ cup fresh parsley, finely chopped
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp oregano
 ½ tsp ground cinnamon
 ½ tsp paprika
 3 cloves garlic, minced
 2 tsp kosher salt
 1 tsp freshly ground black pepper
 1 tbsp olive oil
 Equipment needed: 5 bamboo skewers, soaked or 5 metal skewers
Tzatziki Ingredients
 1 cup plain Greek yogurt
 1 cup cucumber, grated (about 1 cucumber)
 1 tbsp fresh lemon juice
 1 clove garlic, finely minced or grated on a microplane
 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
 1 tbsp olive oil
 ½ tsp kosher salt
Israeli Couscous Ingredients
 2 tbsp butter, salted
 2 cups broth (chicken or vegetable)
 1 tsp kosher salt
 1 cup Israeli couscous
 ½ cup pine nuts or almonds, toasted & chopped
 ½ cup parsley, chopped
 ½ cup golden raisins
1

Preheat grill to high (about 500°F).

2

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.

3

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.

4

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.

5

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.

6

To serve, smear a plate with tzatziki; top with couscous and a kofta skewer.

Ingredients

Kofta Ingredients
 1 (21.32 oz) package Strauss® Meatloaf Mix
 1 small yellow onion, finely grated
 ½ cup fresh parsley, finely chopped
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp oregano
 ½ tsp ground cinnamon
 ½ tsp paprika
 3 cloves garlic, minced
 2 tsp kosher salt
 1 tsp freshly ground black pepper
 1 tbsp olive oil
 Equipment needed: 5 bamboo skewers, soaked or 5 metal skewers
Tzatziki Ingredients
 1 cup plain Greek yogurt
 1 cup cucumber, grated (about 1 cucumber)
 1 tbsp fresh lemon juice
 1 clove garlic, finely minced or grated on a microplane
 2 tbsp fresh dill, chopped (or 1 tbsp dried dill)
 1 tbsp olive oil
 ½ tsp kosher salt
Israeli Couscous Ingredients
 2 tbsp butter, salted
 2 cups broth (chicken or vegetable)
 1 tsp kosher salt
 1 cup Israeli couscous
 ½ cup pine nuts or almonds, toasted & chopped
 ½ cup parsley, chopped
 ½ cup golden raisins

Directions

1

Preheat grill to high (about 500°F).

2

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.

3

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.

4

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.

5

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.

6

To serve, smear a plate with tzatziki; top with couscous and a kofta skewer.

Kofta Kebabs with Tzatziki & Israeli Couscous
IngredientsDirections