Spiced Lamb Moroccan Grain Bowl with Mint Tzatziki
Equipment
- Large skillet or sauté pan For browning the lamb. A cast iron skillet works beautifully here.
- Medium saucepan For cooking the bulgur wheat.
- Baking sheet Used for roasting vegetables and spiced chickpeas. Line with parchment paper for easy cleanup.
- Mixing bowls To toss veggies and mix the tzatziki.
- Box grater For grating the cucumber for the tzatziki.
- Fine mesh sieve or cheesecloth To drain the grated cucumber (prevents watery tzatziki).
- Knife and Cutting Board To prep all your veggies and herbs.
Ingredients
For the Spiced Lamb
- 1 lb ground lamb
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper optional for heat
- Salt and pepper to taste
- 1 small onion finely chopped
- 2 garlic cloves minced
- Juice of 1/2 lemon
For the Bulgur Base
- 1 cup bulgur wheat
- 2 cups water or low-sodium vegetable broth
- Pinch of salt
For the Roasted Vegetables
- 1 zucchini diced
- 1 red bell pepper diced
- 1 red onion sliced
- 1 tablespoon olive oil
- Salt pepper, and cumin to season
For the Spiced Chickpeas
- 1 15 oz can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- Pinch of salt
For the Mint Tzatziki
- 1 cup plain Greek yogurt
- 1/2 cucumber grated and drained
- 1 garlic clove minced
- 1 tablespoon fresh mint finely chopped
- 1 tablespoon lemon juice
- Salt to taste
Toppings (optional but highly recommended)
- Chopped fresh parsley or cilantro
- Sliced almonds or toasted pine nuts
- Pomegranate seeds
- Moroccan vegetable salad in bowl as a side or mixed in
- Lemon wedges
Instructions
Prepare the Bulgur Wheat
- In a saucepan, bring 2 cups of water (or broth) to a boil. Add a pinch of salt and stir in the bulgur. Cover, reduce heat to low, and simmer for 12-15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
Roast the Vegetables
- Preheat your oven to 425°F (220°C). Toss the diced zucchini, red bell pepper, and red onion with olive oil, salt, pepper, and a dash of cumin. Spread on a baking sheet and roast for 20 minutes, flipping halfway through, until golden and slightly caramelized.
Crisp the Spiced Chickpeas
- While the veggies roast, pat the chickpeas dry. Toss with olive oil, cumin, paprika, cinnamon, and salt. Spread them on a separate baking sheet and roast for 15-20 minutes until crispy and golden. These make for excellent healthy snacks too, if you make extra.
Cook the Spiced Lamb
- Heat olive oil in a skillet over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add garlic and cook for another minute. Stir in the ground lamb, breaking it up with a spoon. Sprinkle in cumin, paprika, cinnamon, coriander, cayenne (if using), salt, and pepper. Cook until browned and cooked through, about 8–10 minutes. Finish with a squeeze of lemon juice.
Make the Mint Tzatziki
- Grate the cucumber and use a sieve or cheesecloth to squeeze out excess moisture. In a bowl, mix the yogurt, cucumber, garlic, chopped mint, lemon juice, and a pinch of salt. Chill until ready to serve.
Assemble the Bowl
- Divide the cooked bulgur between four bowls. Top with a scoop of spiced lamb, roasted vegetables, and spiced chickpeas. Add a generous dollop of mint tzatziki on the side or center. Garnish with parsley, pomegranate seeds, and a few toasted nuts. Serve with lemon wedges.