A light and vibrant kebab with bold middle eastern flavors. Low carb and high protein!
Ingredients
- 3 – 5 oz. cans Genova Yellowfin Tuna in Olive Oil, drained
- 15 ounce can chickpeas, drained
- 1 large egg
- 1/4 cup plain greek yogurt
- 3 tablespoons shaved onion
- 2 tablespoons fresh mint, chopped
- 3 garlic cloves, minced
- Zest of 1 lemon
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground ginger
- Salt and pepper
- 1/2 teaspoon coriander
- 12 wooden skewers
Description
- Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper and set aside. Soak the wooden skewers in water.
- For the Harissa Yogurt Dip: Combine al ingredients in a small bowl. Season with 1/2 teaspoon salt and pepper to taste. Chill until ready to serve.
- For the Tuna Chickpea Kofta: Place the drained tuna and chickpeas in the bowl of a food processor. Pulse to combine. Then add the egg, yogurt, onion, mint, garlic, lemon zest and spices. Season with 1 teaspoon of salt and 1/4 teaspoon black pepper. Puree into a thick paste.
- Using a 1 1/2 tablespoon cookie scoop, portion the tuna filling into three balls in a row, touching each other. Gently slide a wooden skewer through all three balls. Use your fingers to seal the seam around the skewers. Repeat.
- Bake the kofta in the oven for 15 minutes, flipping once at the 8 minute mark. Allow the kofta to cool on the baking sheet at least 5 minutes before picking up. Garnish with smoked paprika, if desired. Serve warm with dipping sauce!
