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Kofta lemon tabouli salad

AIP Paleo • Gluten free • Dairy free • Nightshade free • Nut free • Egg free

This rustic AIP paleo friendly Middle Eastern dish is full of flavour with lots of rich aromatic spices. Although the list of ingredients can seem long it is very easy to make and includes most pantry staples. Served with AIP tabouli (tabbouleh) and creamy lemon dressing for a delicious and nutritious meal.

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AIP Kofta tabouli lemon salad

Time : 30 minutes

Servings : 2 people


Koftas :

• 400g lamb or beef mince

• 3/4 cup carrot, finely grated

• 1/2 cup courgette, finely grated and squeeze out water

• 4 tbsp coconut aminos or teriyaki sauce

• salt to season

• 2 tbsp oregano

• 2 tsp garlic powder

• 2 tsp turmeric

• 1 cup fresh coriander, shredded

• Olive oil for cooking

Tabouli Salad :

• 2 cup cauliflower rice

• 1 cup broccoli rice

• 2 cup kale, finely chopped

• 3 tbsp lemon rind

• salt to season

• 1/4 cup fresh coriander, or mint and parsley

Creamy lemon dressing :

• 4 tbsp coconut yoghurt

• 1 tbsp coconut milk

• 3 tsp lemon juice


  1. In a large bowl combine the kofa ingredients. Shape into kofta shapes and set aside.

  2. Heat a large non-stick pan to medium heat with olive oil. Add the koftas, turning gently as each side cooks.

  3. Prepare the dressing.

  4. For the tabouli lemon salad, wash and remove the stems from the kale. Massage or scrunch the kale leaves to soften them and then finely chop.

  5. Heat a medium pan with 3 - 4 tbsp water and add the kale, cauliflower and broccoli rice. Cook for 4 - 6 minutes until the vegetables are just softened and heated through.

  6. Remove from heat and stir through lemon rind, salt and fresh herbs.

  7. Serve the koftas and taboubli with fresh herbs and dressing.


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