Turkish Lamb Kofta with Cauliflower Rice

Ingredients

• about 450 g Ground Lamb
• 1/2 medium, grated Onion
• 2 cloves, minced Garlic
• 1/4 cup, chopped Fresh Parsley
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1/2 teaspoon Dried Mint
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 large head Cauliflower
• 2 tablespoons Olive Oil
• 1 tablespoon Lemon Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium-high heat, which is about 204.4-232.2°C (200-230°C).
2. 2In a large bowl, combine the about 450 g ground lamb, 1/2 medium grated onion, 2 cloves minced garlic, 1/4 cup chopped fresh parsley, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon dried mint, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix these ingredients thoroughly with your hands until they are well combined.
3. 3Shape the lamb mixture into small, elongated kofta shapes, about 7.62-10.16 cm long. If you have skewers, thread the kofta onto them.
4. 4Grill the kofta skewers for 10-12 minutes. Turn them occasionally so they cook evenly and develop a slightly charred exterior. The kofta are done when they are cooked through and reach an internal temperature of 71°C.
5. 5While the kofta are grilling, prepare the cauliflower rice. Cut the 1 large head of cauliflower into small florets. Place the florets in a food processor and pulse them until they have a rice-like consistency.
6. 6Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Add the cauliflower rice to the hot skillet and cook for 5-7 minutes, stirring often, until it is tender.
7. 7Stir the 1 tablespoon of lemon juice into the cauliflower rice. Season the cauliflower rice with salt and black pepper to your preference.
8. 8Serve the grilled lamb kofta skewers over the prepared cauliflower rice.

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