📋 Recipe
Mezze Platter with Spiced Lamb Kofta & Tabbouleh
One of my favorite things about visiting Daou Mountain in Paso Robles, besides the incredible wine, is the amazing view and the Onyx Mezze Board. I wanted to recreate this board for an afternoon picnic with friends, and it did not disappoint! I started by making grilled lamb kofta and a fresh tabbouleh salad. Then I complimented both by adding tzatziki, hummus, olives, in season veggies, marinated artichokes, farm fresh feta, dried figs, and grilled pita to a platter for the ultimate snacking meal! I served it with the 2019 Eye of the Falcon to really get into the Daou summer spirit! I highly recommend you serve this and a bottle of Daou at your next gathering!
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Ingredients
- Lamb Kofta Seasoning
- 2 teaspoon Cumin
- 2 teaspoon Coriander
- 2 teaspoon Paprika
- 1.5 teaspoon Ground Cinnamon
- 1 teaspoon Cayenne Pepper
- 1 ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 ½ Lbs Ground Lamb
- Lamb Kofta
- 1 ½ teaspoon Kofta Seasoning
- ⅛ Cup Italian Parsley
- 1 Cup Yellow Onion diced
- 1 tablespoon Kosher Salt
- 1 tablespoon Olive Oil
- ⅛ cup Fresh Oregano
- Tabbouleh
- ½ Cup Couscous
- 1 Cup Cucumber diced small
- 1 Cup Tomato diced small
- 3 Bunches of Parsley
- ⅓ Cup Mint chopped
- ⅓ Cup Green Onion sliced thin
- ⅓ Cup Olive Oil
- 3 tablespoon Lemon Juice
- 1 Clove Garlic minced
Instructions
- Lamb Kofta
- Pat ground lamb dry and transfer to a bowl.
- In a pan, heat 1 tablespoon olive oil, then add the diced onion and cook until translucent.
- Turn off the heat, and add kofta spice mix, herbs, and salt, stir until onions are fully covered in the seasoning.
- Add the onions to the bowl, using both hands, mix the ingredients together, until fully combined.
- Refrigerate mixture for 15 minutes.
- To maintain consistency, use the scooper to portion the mixture onto the sheet pan - repeat until the bowl is empty.
- Retrieve a small bowl of water, use the water to wet your hands during the rolling process of the kebabs.
- On a hot grill, add olive oil and place kebabs one at a time.
- Cook on medium high heat until you achieve dark grill marks on the side that is placed down.
- Gently roll the kebab to continue the process until all sides have achieved your desired color and doneness.
- Remove each kabab as it is ready, and place on rack to rest.
- Sprinkle with kofta mix and kosher salt to finish.
- Tabbouleh
- Cook Couscous according to package directions. Set to side after cooking to cool.
- In a medium bowl, combine Cucumber and Tomato with a pinch of Salt. Stir and the let the mixture rest for 10 minutes.
- To prepare the Parsley, cut off the thick stems. Finely chop the Parsley and remaining stems. Add the chopped Parsley to a bowl with cooled Couscous, Mint, and Green Onion.
- Drain off extra liquid from the Cucumbers and Tomatoes, then add Cucumbers and Tomatoes to the Parsley bowl.
- In a small bowl, whisk together, Olive Oil, Lemon Juice, Garlic, and a pinch of Salt. Add to the Salad and stir to combine.
- Let the salad rest for 15 minutes before serving to let the flavors mingle.
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