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Dinner recipe · from the recipe book

Smoky Black Bean Kofta Skewers with Tahini

Crisp-edged, smoky paprika black bean and bulgur kofta baked on skewers beside charred zucchini and red onion, finished with a creamy lemon-tahini drizzle and warm pita.

Smoky Black Bean Kofta Skewers with Tahini

Ingredients

  • 3 cups510 gBlack beans, canned, drained and rinsedpatted dry
  • ⅔ cup90 gBulgur, dryfine or medium
  • 1 cup225 gWaterdivided: boiling for the bulgur, cold for the sauce
  • 1 medium110 gYellow onionfinely grated and squeezed dry
  • 3 cloves9 gGarlicminced
  • 1 large50 gEggsbeaten
  • ⅓ cup40 gPlain dry breadcrumbs
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • 1½ tbsp10 gPaprika (sweet or smoked)smoked, divided
  • 1½ tsp3 gGround cumin
  • ¼ tsp2 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 2½ medium500 gZucchinicut into 1-inch half-moons
  • 2 medium220 gRed onioncut into 1-inch wedges
  • 2 tbsp30 gOlive oildivided
  • ¼ cup60 gTahini
  • 2 tbsp30 gLemon juice
  • 4 large pitas256 gWhole-wheat pitacut into wedges

Steps

  1. If using wooden skewers, soak 12 of them in water for 30 minutes. Line two sheet pans with parchment.
  2. Put the bulgur in a bowl, pour 180 g (about 3/4 cup) of the water over it boiling, cover and let stand 20 minutes until tender; drain off any liquid and cool slightly.
  3. Meanwhile, preheat the oven to 450°F (230°C).
  4. In a large bowl, mash the black beans with a fork until mostly smooth with some pieces left. Add the soaked bulgur, grated yellow onion, garlic, egg, breadcrumbs, parsley, cumin, black pepper, 6 g (about 2 1/2 teaspoons) of the smoked paprika and 1.5 g (1/4 teaspoon) of the salt. Mix well and rest 10 minutes to firm up.
  5. With damp hands, divide the bean mixture into 8 portions and press each one into a log around a skewer. Lay them on one sheet pan and brush with half the olive oil.
  6. Thread the zucchini and red onion wedges alternately onto the remaining 4 skewers. Lay them on the second pan, brush with the remaining half of the olive oil and sprinkle with the remaining 4 g of smoked paprika and remaining 0.5 g of salt.
  7. Roast both pans for 12 minutes, turn the skewers gently, then roast 10 to 12 minutes more until the kofta are browned and firm, heated through to 160°F (71°C) in the center, and the vegetables are tender and charred at the edges.
  8. While they roast, whisk the tahini, lemon juice and the remaining 45 g (3 tablespoons) of cold water into a smooth, pourable sauce.
  9. Warm the pita wedges on the oven rack for the last 2 minutes. Serve two kofta skewers and one vegetable skewer per plate, drizzled with the tahini sauce, with the pita alongside.

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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