Lamb Kofta Burrito
A burrito featuring lamb kofta and filled with tabouli, tzatziki, cucumber salsa, and spicy harissa chickpeas. The flavors blend so well in burrito form!
Servings: 5 burritos
Ingredients
harissa chickpeas
- 1 can chickpeas drained and rinsed
- 1/4 cup harissa paste
tabouli
- 1 1/2 cups cooked bulgur wheat
- 1 cup chopped parsley
- 1/2 cup chopped cucumber
- 1/4 cup chopped tomato
- salt and pepper
tzatziki
- 1 cup greek yogurt
- 1/4 cup minced cucumber
- 1 clove garlic grated
- 1 lemon juice
- 2 tablespoons chopped mint
- 1 tablespoon chopped parsley
- salt and pepper
salsa
- 1 cup chopped tomato
- 1 cup chopped cucumber
- 1 cup chopped lettuce
- 1/4 cup chopped jalapeno
- 1/2 cup chopped onion
- 1 lemon juice
- salt and pepper
Kofta
- 1 pound ground american lamb
- 1/2 cup minced onion
- 1/4 cup minced jalapeno
- 1/4 cup chopped mint
- 2 tablespoons chopped parsley
- 1 clove garlic grated
- 1 tablespoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon clove
- salt and pepper
burrito
- large tortillas
Instructions
- Add the chickpeas to a pan with the harissa paste. Add about 1/4 cup of water and stir to combine. Bring to a simmer and cook for 15 minutes to slightly soften the chickpeas.
- Smash about 1/4 of the chickpeas with a fork. Keep warm until ready to build the burritos.
- Mix all the tabouli ingredients and set aside in the fridge.
- Mix all the tzatziki ingredients and set aside in the fridge.
- Mix all the salsa ingredients and set aside in the fridge.
- Mix all the kofta ingredients and form small but thick burger-like patties. Preheat grill to high. Grill kofta for about 8 minutes per side to brown and cook to medium well.
- Microwave the tortilla for about 15 seconds and place onto a square of foil.
- Add the tabouli, then the chickpeas, then the kofta, then the salsa, then the tzatziki.
- Roll up the tortilla and seal with the foil.
- Serve.