Köfte Skewers with Bulgur Bean Salad

Ingredients

• 350 ml vegetable broth
• ground cumin
• Salt
• 200 g instant bulgur
• 100 g Sugar snap peas
• 100 g thick beans (frozen; thawed)
• 5 g mint (1 handful)
• 50 g small red onions (1 small red onion)
• 1 Garlic clove
• 1 Shallot
• 10 g parsley (0.5 bunch)
• 400 g lamb ground meat
• 1 egg
• 20 g whole wheat breadcrumbs (2 tbsp)
• Pepper
• 1 tbsp Olive Oil
• Cayenne pepper
• 1.5 organic lemons

Instructions

1. 1.

   Bring broth to a boil with 1 tsp cumin and a pinch of salt. Add bulgur, cook for 2 minutes over medium heat. Remove from heat and let stand for about 10 minutes.

2. 2.

   Meanwhile, trim and wash sugar snap peas, then cook with beans in boiling salted water for 3–4 minutes. Drain, rinse, and let dry; peel beans if needed. Wash mint, pat dry, pluck leaves and chop a few. Slice snap peas into strips. Peel and finely chop onion, garlic, and shallot. Wash parsley, pat dry, pluck leaves and finely chop.

3. 3.

   Mix lamb meat with garlic, shallot, parsley, and egg until well combined. Add breadcrumbs until the mixture is firm enough to shape. Season with salt, cumin, and pepper. Form 8 balls from the mixture, skewer onto wooden sticks, press firmly while shaping slightly long. Brush with oil and grill in a large hot skillet for 6–8 minutes over medium heat on all sides.

4. 4.

   Meanwhile, fluff bulgur. Peel lemons hot, squeeze half a lemon, cut remaining into wedges. Mix chopped mint, onion, beans, and snap peas together. Season with salt, pepper, cayenne, cumin, and lemon juice to taste.

5. 5.

   Arrange salad on plates, top with lamb skewers, sprinkle with mint leaves, and garnish with lemon wedges.