Directions

For the Kefta Kabobs:

1. Combine all ingredients (except for oil) in a large bowl. Mix well to incorporate ingredients using a spoon or gloved hands.
2. Using gloved hands, fill your palm with about ¼ cup of mixture and form into sausage-shaped logs. Kefta should be around the same size to ensure they cook evenly.
3. Heat oil in a large skillet or griddle over medium-high heat. Once the oil has heated, place the kefta onto the griddle and cook for 5minutes on each side, rolling to brown all edges. Kefta should be cooked until internal temperature reaches 165⁰ F.
4. Remove kefta from heat and enjoy as a part of your favorite meal!

For the Tabbouleh:

1. Place bulgur in large container or bowl. Pour boiling water over the grain, quickly stir to coat, and cover. Allow to stand for 30 to 45minutes. Check to ensure water is absorbed and grain is tender, draining any remaining water, if needed. Fluff with a fork.
2. Toss bulgur with chopped parsley, tomatoes, cucumber, lemon juice, cumin, salt, and pepper.
3. Salad is best after marinating, but can be served immediately at room temperature or refrigerated and enjoyed for up to five days.

For the Spiced Yogurt Dip:

1. Combine all ingredients in a small bowl.
2. Cover and let sit in the fridge to let the flavors marinate until ready to serve. Taste and adjust seasoning.
3. Garnish with chopped mint and enjoy as a dip or spread with your favorite meal!

For the Grilled Pineapple:

1. In a large bowl, mix together the brown sugar, orange zest and juice, and salt to create a sauce.
2. Preheat a griddle or frying pan to medium or medium high heat. Carefully place pineapple pieces on the griddle.
3. Flip once the pineapple is caramelized and cook for an additional 5 or so minutes or until both sides are browned.
4. Place grilled pineapple in the bowl of sauce and toss to coat. Enjoy warm or at room temperature!