Grilled Lamb Kofta with Charred Tomato Orzo & Pomegranate-Walnut Salad

Ingredients

• 10 oz ground lamb, lean
• 1/4 cup red onion, finely minced
• 1/3 cup fresh parsley, finely chopped
• 2 tbsp fresh mint, finely chopped
• 3/4 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp aleppo pepper, or smoked paprika
• 2 clove garlic cloves, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 cup whole wheat orzo, uncooked
• 1 1/2 cups cherry tomatoes, halved
• 3 tbsp extra virgin olive oil, divided
• 1/2 cup pomegranate arils, fresh
• 1/4 cup walnuts, roughly chopped, toasted
• 1 1/2 tbsp pomegranate molasses
• 1 tbsp red wine vinegar
• 2 cups fresh arugula
• 2 1/2 cups vegetable broth, low-sodium

Instructions

1. 1

   In a bowl, combine ground lamb, minced red onion, parsley, mint, cumin, coriander, Aleppo pepper, garlic, salt, and black pepper. Mix gently until just combined. Form into 4 oval patties (about 3 inches long). Refrigerate while preparing other components.

2. 2

   Bring vegetable broth to a boil in a medium saucepan. Add orzo and cook according to package directions (usually 9-11 minutes). Drain and set aside.