Dairy-Free Turkish Kofta Kebabs with Bulgur

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Finely grate the 1 medium onion and mince the 2 cloves garlic. In a large bowl, combine the about 450 g ground lamb, grated onion, minced garlic, 0.5 cup breadcrumbs, 1 large egg, 0.25 cup fresh parsley, 1 tsp cumin, 1 tsp paprika, 1 tsp salt, and 0.5 tsp black pepper. Use your hands to mix everything together until it is well combined.
3. 3Divide the lamb mixture into 8 equal portions. Roll each portion between your hands to form elongated kebab shapes, about 10.16 cm long.
4. 4Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat, about 205°C (200°C). Carefully place the 8 kofta kebabs into the hot skillet. Sear the kebabs for 2-3 minutes per side until they are browned all over.
5. 5Transfer the skillet with the seared kebabs to the preheated oven. Bake for 10-12 minutes, or until the internal temperature of the kebabs reaches 71°C.
6. 6While the kebabs are baking, prepare the bulgur. In a medium saucepan, combine 1 cup bulgur and 2 cups vegetable broth. Bring the mixture to a boil over high heat.
7. 7Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and let it simmer for 15-20 minutes. The bulgur is cooked when all the liquid has been absorbed. Remove from heat and let it sit, covered, for 5 minutes.
8. 8Fluff the cooked bulgur with a fork. Serve the 8 kofta kebabs arranged over the fluffed bulgur.

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