Lamb Kofta Kebabs & Cauliflower Tabbouleh

Endorsed by Emma Wilson Fitness

Serves 4


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



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.


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.


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.