Paleo Kofta Skewers with Zucchini Noodles

Ingredients

• 1.5 lbs Ground lamb
• 1/2 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1/4 cup Parsley, chopped
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Paprika
• 1 tsp Salt
• 1/2 tsp Black pepper
• 3 medium Zucchini
• 2 tbsp Olive oil
• 1 tbsp Lemon juice

Instructions

1. 1In a large mixing bowl, combine the 1.5 lbs of ground lamb, 1/2 medium finely chopped onion, 2 minced cloves of garlic, 1/4 cup chopped parsley, 1 tsp cumin, 1 tsp coriander, 1/2 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Use your hands to thoroughly mix the ingredients until they are evenly distributed and the mixture is uniform.
2. 2Divide the lamb mixture into 8 to 10 equal portions. Shape each portion into an oblong, sausage-like shape, approximately 3 to 4 inches (7 to 10 cm) long and 1 inch (2.5 cm) thick, then carefully thread each one onto a skewer.
3. 3Preheat your grill to medium-high heat, aiming for a temperature between 375°F and 400°F (190°C and 205°C).
4. 4Place the kofta skewers on the preheated grill. Cook for 5 to 7 minutes per side, turning once, until the kofta are browned on all sides and reach an internal temperature of 160°F (71°C) when measured with a meat thermometer.
5. 5While the kofta are grilling, use a spiralizer to transform the 3 medium zucchini into noodles.
6. 6Heat the 2 tbsp of olive oil in a large skillet (such as a 12-inch skillet) over medium heat. Add the zucchini noodles to the hot oil and sauté for 2 to 3 minutes, stirring frequently, until they are tender-crisp but still hold their shape.
7. 7Remove the skillet from the heat and stir in the 1 tbsp of lemon juice, tossing to coat the zucchini noodles evenly.
8. 8Carefully remove the cooked kofta skewers from the grill. Serve the hot kofta skewers immediately over the sautéed zucchini noodles.

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