Lamb Kofta Kebabs & Cauliflower Tabbouleh

Endorsed by Emma Wilson Fitness

Serves 4

Tabbouleh:

1 tbsp coconut oil

1 clove garlic, crushed

480g cauliflower rice*

2 medium tomatoes, chopped

30g chopped fresh parsley

15g chopped fresh mint

2 spring onions, sliced

60ml fresh lemon juice

60ml extra virgin olive oil

Salt & pepper

 

Kebabs:

500g minced lamb

1 tsp onion powder

2 cloves garlic, minced

1 tbsp dried oregano

1 tsp ground cumin

1 tsp paprika

½ tsp chilli powder

¼ tsp ground allspice

¼ tsp black pepper

1 tsp Himalayan pink salt

2 tbsp coconut oil

 

*Cauliflower rice

Remove leaves, chop head of cauliflower into florets

Place in food processor and pulse until it resembles rice.

Tabbouleh:

Heat the coconut oil in a large pan, ass the garlic and cook until fragrant, 1 minute or less.  Add the cauliflower rice and cook for about 5 minutes.  Remove from the heat and let cool.  Add the tomatoes, parsley, mint, spring onions, lemon juice and olive oil.  Stir and season with salt and pepper to taste.

Kebabs:

Mix all ingredients (except the coconut oil). Mix until well combined.

Divide the meat mixture into 8 parts, using your hands, forming oval shapes around each skewer.

Heat a griddle pan greased with the coconut oil over a medium heat and place the skewers in a single layer.  Cook for 12 minutes, turning frequently, until browned on all sides and until cooked through.

Serve immediately with the prepared tabbouleh.