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Lunch recipe · from the recipe book

Baked Lentil Kofta and Zucchini Skewers

Tender, garlicky lentil kofta and lemony roasted zucchini and red onion come with a creamy tahini drizzle and warm pita.

Baked Lentil Kofta and Zucchini Skewers

Ingredients

  • 1 cup200 gBrown or green lentils, dryrinsed
  • 2⅔ cups630 gWater
  • ½ cup60 gPlain dry breadcrumbs
  • 1 large50 gEggsbeaten
  • 4 cloves12 gGarlicminced
  • ½ cup chopped30 gFresh parsleyfinely chopped
  • 2 tsp2 gDried oregano
  • 1½ tsp3 gGround cumin
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gOlive oil
  • 2 medium400 gZucchinicut into 1-inch half-moons
  • 2 medium220 gRed onioncut into 1-inch chunks
  • 1 lemon, juiced48 gLemon juice
  • ¼ cup60 gTahini
  • 4 large pitas256 gWhole-wheat pitacut into wedges

Steps

  1. If using wooden skewers, soak 12 of them in water for 30 minutes while you cook the lentils.
  2. Simmer the lentils in 600 g of the water in a pot for 20 to 25 minutes until tender, then drain well, spread on a plate and cool for 15 minutes.
  3. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  4. Mash the cooled lentils roughly with a fork, then mix in the breadcrumbs, egg, three quarters of the garlic, three quarters of the parsley, the oregano, cumin, three quarters of the salt and the black pepper.
  5. Shape the lentil mixture into 16 small logs and thread them onto 8 skewers; brush with half the olive oil.
  6. Toss the zucchini and red onion with the remaining half of the olive oil, the remaining quarter of the salt and a third of the lemon juice, then thread onto the remaining 4 skewers.
  7. Lay all the skewers on the sheet pan and roast 22 to 25 minutes, turning once, until the kofta are browned and reach 160°F (71°C) inside and the vegetables are tender and charred at the edges.
  8. While they roast, whisk the tahini with the remaining two thirds of the lemon juice, the remaining quarter of the garlic and the remaining 30 g of water until smooth and pourable.
  9. Warm the pita wedges on the oven rack for the last 3 minutes.
  10. Serve the skewers with the pita, drizzle with the tahini sauce and scatter over the remaining quarter of the parsley.

Check labels: Dairy-free when you buy plain dry breadcrumbs made without milk.

Contains: Egg, Gluten, Sesame. Some brands contain milk, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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