Vegetarian Kofta Kabob Bowls with Garlic Tzatziki - Slender Kitchen

Vegetarian Kofta Kabob Bowls with Garlic Tzatziki

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(5 Old SmartPoints™) (8 PointsPlus®)

Recipes Content


These Vegetarian Kofta Kabob Bowls with Garlic Tzatziki have all the flavor of a traditional kabob flavors in an easy to make, meatless bowl.

Lately we have been eating lots of Mediterranean flavors and this past Monday both of us were seriously craving Kofta kabobs. Since we are trying to stick to Meatless Mondays though, they weren't an option. Plus I wasn't in the mood to make the kabobs and wanted an easier option. That's when I decided to make these meatless Kofta Kabob bowls using veggie crumbles and all the traditional spices. Served with homemade garlic tzatziki and your choice of grains and veggies - it's a delicious and healthy meal that you'll love.

Prep Time

Vegetarian Kofta Kabob Bowls with Garlic Tzatziki

Prep Time: 
Cook Time: 
Total Time: 


  • 2 U Persian cucumbers
  • 1/2 tsp kosher salt
  • 1 U garlic clove
  • 1 U Pinch of salt
  • 1 cup nonfat plain Greek yogurt
  • 2 tsp. olive oil
  • 1/2 tsp oregano
  • 1/2 U lemon, juice
  • 1/4 tsp. black pepper
  • 2 tsp. olive oil
  • 1/4 cup red onion, diced
  • 1.33 lb vegetarian crumbles
  • 2 U garlic cloves, minced
  • 1 tbsp. cumin
  • 1/2 tsp red pepper flakes
  • 1/4 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp coriander
  • 1/4 cup parsley, minced
  • Salt and pepper

Nutritional Facts

Serving Size: 
2/3 cup and 1/4 cup tzatziki
Amount Per Serving
Calories 280
Calories from Fat 58
% Daily Value *
Total Fat 6g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 1 136mg
Total Carbohydrate 26g
Dietary Fiber 11g
Sugars 3g
Protein 46g


  1. To make the tzatziki: Use a box grater to grate the cucumber. Sprinkle with salt and let rest for 20 minutes. The salt will remove some of the moisture. Using a paper towel or cheesecloth, squeeze out as much moisture as you can from the cucumber. Meanwhile, using the back of your knife and a pinch of salt, crush the garlic into a paste. Once the cucumbers are ready, mix in the yogurt, olive oil, lemon juice, crushed garlic, oregano, pepper, and salt if needed. Stir and refrigerate.
  2. For the crumbles: Heat the olive oil over medium high heat. Add the onion and cook for 2-3 minutes. Add the crumbles and cook, breaking it up with a wooden spoon, for 3-4 minutes. Add the garlic and all of the spiced and continue to cook for 4-5 minutes until crumbles are warmed through and browned. Stir in the parsley and season with salt and pepper. Cook for 1-2 more minutes.
  3. To assemble the bowls: Choose your favorite grain or cauliflower rice. Top with crumbles and garlic tzatziki. Then add your favorite cooked or fresh vegetables. I like to serve mine with a Israeli salad.
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