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–+ servings

Gluten Free Lemony Orzo, Dairy Free Tzatziki, and Flavorful Kofta Kabobs

Richard Wolf
Middle Eastern flavors, lemony gluten-free orzo, a decadent, creamy sauce bring vibrancy and deliciousness to this unique dish.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Main Dish
Cuisine Middle Eastern
Servings 4 servings
Calories 535 kcal

The Ingredients
  

For the Lamb Kofta Kebobs

  • 1 lb ground lamb
  • 4 cloves garlic, minced
  • 3 tbsp yellow onion, grated
  • 3 tbsp parsley, fresh
  • 1 tbsp coriander, ground
  • 1 tsp cumin, ground
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground ginger
  • 1/4 tsp black pepper
  • 1 tsp kosher salt

For the Lemony Gluten-Free Orzo

  • 1 cup Orzo, Gluten-Free, Delalo (link in equipment above)
  • 1 lemon
  • 2.5 cups chicken stock
  • 1/2 tbsp Earth Balance Buttery Spread
  • 1 tsp oregano, dried
  • 1 tbsp parsley, fresh
  • 1 tsp dill, fresh

The Tzatziki Sauce

  • 1/2 cup Victoria's Dairy-Free Tzatziki Sauce

The Process
 

Make the Tzatziki Sauce

  • Grab the Tzatziki Sauce from the link above and prepare it before you start the rest of the recipe.

Prepare the Lamb

  • Gather all the ingredients for the lamb kebobs.
  • Add the lamb to a medium-sized mixing bowl. Mince the garlic and to the bowl. Using a flat grater, grate 3 tablespoons of the yellow onion and add to the bowl. Chop 3 tablespoons of the parsley fine and add to the bowl.
  • Measure and add the rest of the ingredients to the bowl. Mix well to distribute all the ingredients with the lamb.
  • Divide the lamb mixture into four equal parts. On a sheet pan, form one part of the lamb mixture into a sausage shape. Place one metal skewer over the lamb you just formed and proceed to form the meat around the skewer to create a more tubular shape where the skewer is in the middle. Put the skewer to the side of the sheet pan and work on the other three skewers.
  • Place the sheet pan of four kebobs in the fridge for at least 30 minutes, or up to 12 hours to meld the flavors.

Make the Orzo and Grilling the Kebobs

  • About 15 minutes before the kebobs are done melding in the fridge, cook the orzo.
  • Use a veggie peeler to peel off two large strips of lemon zest.
  • Add the orzo, chicken stock, oregano, and lemon zest to a medium-sized saucepan and set on high. Bring to a boil, reduce to a simmer and cook uncovered for about 13-15 minutes or until the orzo is tender.
  • While the orzo is simmering, heat the grill to high. Once hot, add the lamb skewers for 3-4 minutes on each side for medium-rare, longer for medium or well-done.
  • Remove the orzo from the heat and add in the Earth Balance Buttery Spread and let rest for about 5 minutes. Juice the lemon into the orzo and stir in the parsley and dill.

Plating and Eating

  • Lay down a layer of orzo, add the meat of one skewer (removing the meat from the skewer), and top with Tzatziki sauce. Enjoy!!

Nutrition

Serving: 4ozCalories: 535kcalCarbohydrates: 39gProtein: 28gFat: 29gSaturated Fat: 12gCholesterol: 87mgSodium: 870mgPotassium: 601mgFiber: 3gSugar: 4gVitamin A: 426IUVitamin C: 22mgCalcium: 68mgIron: 4mg