Cookwith

Name: Turkish Lamb Kofta with Herbed Bulgur Pilaf, Grilled Tomatoes & Tangy Yogurt
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz ground lamb (80/20 blend preferred); 1 tbsp finely chopped fresh parsley, plus more for garnish; 1 small garlic clove, grated; 1/2 tsp ground cumin; 1/4 tsp ground coriander; 1/4 tsp smoked paprika; 1/8 tsp ground cinnamon; 1/8 tsp chili flakes (optional); Salt and freshly ground black pepper; 1/2 tbsp olive oil (for brushing); 1/2 cup bulgur wheat; 3/4 cup low-sodium chicken or vegetable broth; 2 tbsp finely chopped fresh dill or mint (or both); 1 tbsp finely chopped scallion or red onion; 1/2 tbsp unsalted butter; 1 small ripe tomato, halved; 1/3 cup plain Greek yogurt; 1/2 tsp lemon zest; 1 tsp lemon juice, plus wedges for serving; 1/2 tsp sumac; 1/2 tbsp olive oil (for yogurt)

Turkish Lamb Kofta with Herbed Bulgur Pilaf, Grilled Tomatoes & Tangy Yogurt

CrushedLemon1034

This Turkish-inspired dish stars juicy, spice-laden lamb kofta, artfully shaped onto skewers and grilled for irresistible char and smoky depth. The herbed bulgur pilaf is fluffy, aromatic, and studded with fresh dill and scallion for brightness. Grilled tomatoes burst with sweet-savory flavor, while the cool, lemony yogurt sauce adds a tangy, creamy counterpoint to the lamb’s richness. A final shower of sumac and parsley lifts everything, creating a vibrant, deeply satisfying plate that balances savory, herbal, and tart notes—perfect for a solo feast or a show-stopping meal for one.

Ingredients

Instructions

Preheat grill or broiler to high. If using wooden skewers, soak them in water for 10 minutes to avoid burning.
In a bowl, gently mix ground lamb with parsley, garlic, cumin, coriander, paprika, cinnamon, chili flakes (if using), and a generous pinch of salt and black pepper. Mix just until combined – don’t overwork.
Divide lamb mixture into 2 portions. Mold each around a metal or soaked wooden skewer into a long, slightly flattened shape (about 6 inches). Brush lightly with olive oil. Set aside at room temperature for 10 minutes to allow flavors to meld and salt to penetrate.
While lamb rests, make bulgur pilaf: Melt butter in a small saucepan over medium heat. Add bulgur, stir to coat. Pour in broth, bring to a boil, then cover and reduce heat to low. Simmer 10-12 minutes, until liquid is absorbed and bulgur is tender. Remove from heat, let steam 5 minutes. Fluff with a fork and fold in chopped dill/mint and scallion or onion. Taste and season with salt as needed.
Grill or broil lamb kofta and tomato halves (cut side down) for 3-4 minutes per side, or until kofta are browned and cooked through but still juicy, and tomatoes are blistered.
Meanwhile, stir together yogurt, lemon zest, lemon juice, 1/2 tbsp olive oil, and a pinch of salt in a small bowl.
To serve: Spoon bulgur pilaf onto a plate. Place kofta skewers on top, add grilled tomato halves, and a generous dollop of tangy yogurt. Sprinkle with sumac and extra parsley. Serve with lemon wedges on the side.
Taste and adjust for salt, acid (lemon), or herbs at the table for perfect balance.