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Kofta kebabs with tabouli

SERVES: 4-6

Ingredients

Method

Kofta kebabs with tabouli

  • Serves 4-6
  • Freezableyes

Ingredients

  • 350g trim lamb mince
  • 1/2 onion, grated
  • 1/2 tsp allspice
  • 1/4 tsp ground cinnamon
  • 1/2 cup cracked wheat (burghul)

Tabouli

  • 1/3 cup cracked wheat
  • 4 cups chopped fresh flat-leaf parsley
  • 1 1/4 cups chopped fresh mint
  • 3 ripe tomatoes, diced
  • 4 green shallots, sliced
  • juice of 2 lemons
  • canola or olive oil spray, to grease
  • 250g hummus, to serve
  • 6-12 small Lebanese breads, to serve

Method

  1. Combine lamb, onion and spices in a bowl.
  2. Rinse wheat under cold water and drain well.
  3. Add to meat mixture and mix thoroughly to combine.
  4. Shape mixture into 12 sausage shapes.
  5. Cover and refrigerate for 20 minutes.
  6. Meanwhile, to make tabouli, soak wheat in cold water for 10 minutes, then drain well to remove excess water.
  7. Combine with parsley, mint, tomatoes and green shallots.
  8. Pour lemon juice over salad, toss to combine.
  9. Preheat a lightly oiled barbecue flat plate to medium-high heat.
  10. Cook kebabs, turning occasionally, for 10 minutes or until cooked through.
  11. Serve with hummus and bread.

Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size

Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to opt for a smaller serve size

Nutrition

ANALYSIS 

High Fuel4

Low Fuel6

Energy (kJ)

2926

1414

Protein (g)

40

22

Fat (g)

11

7

Carbohydrate (g)

101

43

Calcium, Iron, Vitamin C

Kofta-kebabs-with-tabouli.jpg

Australian Institute of Sport - From the "Survival Around the World" cookbook05 Nov 2018yes, Bakes and Grills, survival-around-the-worldBakes and Grills

Kofta kebabs with tabouli

Nutrition