Name: Lamb Kofta with Fattoush Salad and Hummus Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 pita bread; 2 tbsp olive oil; 1 tsp sea salt flakes; 1 large or 2 small gem lettuces, cut into bite-sized pieces; 250 g cherry tomatoes, halved; 80 g diced capsicum (bell pepper); 2 Lebanese (short/Persian) cucumbers, sliced; 5 radishes, sliced; ¼ red onion, sliced; ½ bunch flat-leaf parsley, roughly chopped; 1 tbsp pomegranate seeds (optional); 80 ml olive oil; 2 tbsp fresh lemon juice; 1 tsp sea salt flakes; ½ tsp dried mint; ½ tsp sumac; ½ tsp freshly cracked black pepper; 400 g canned chickpeas, rinsed and drained; ½ tsp bicarbonate of soda (baking soda); 2 tbsp tahini; ½ tsp freshly grated garlic; 3 tbsp fresh lemon juice; 1 tsp sea salt flakes; 2 tbsp olive oil; 2 tbsp iced water; 8 wooden skewers; 500 g minced (ground) lamb; 1 tsp freshly grated garlic; 2 tbsp finely chopped mint leaves; 1 onion, grated

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Introduction

Lamb Kofta served with fresh, vibrant fattoush salad and creamy homemade hummus makes for a delicious and impressive meal. This Middle Eastern-inspired dish is perfect for sharing and bursting with aromatic spices and bright flavors.

A white round plate holds a meal with several parts: two brown grilled meat skewers with a shiny, slightly oily surface sit on the right side; next to them, a creamy dollop of light beige hummus with a hint of orange spice sprinkled on top rests near the edge. On the left side are fresh mixed salad greens with bright green leaves, red grape tomatoes, slices of pale radish, and pieces of slightly charred flatbread. Above the salad is a finely chopped tabbouleh with green parsley, red tomato bits, and small white grains. The plate rests on a woven light brown placemat with a silver fork beside it, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pita bread
2 tbsp olive oil (for pita crisps)

1 tsp sea salt flakes (for pita crisps)
80 ml olive oil (for dressing)

2 tbsp fresh lemon juice (for dressing)
1 tsp sea salt flakes (for dressing)

½ tsp dried mint
½ tsp sumac
½ tsp freshly cracked black pepper

1 large or 2 small gem lettuces, cut into bite-sized pieces
250 g cherry tomatoes, halved
80 g diced capsicum (bell pepper)

2 Lebanese (short/Persian) cucumbers, sliced
5 radishes, sliced
¼ red onion, sliced

½ bunch flat-leaf parsley, roughly chopped
1 tbsp pomegranate seeds (optional)
400 g canned chickpeas, rinsed and drained

½ tsp bicarbonate of soda (baking soda)
2 tbsp tahini
½ tsp freshly grated garlic

3 tbsp fresh lemon juice (for hummus)
1 tsp sea salt flakes (for hummus)
2 tbsp olive oil (for hummus)

2 tbsp iced water
8 wooden skewers
500 g minced (ground) lamb

1 tsp freshly grated garlic (for kofta)
2 tbsp finely chopped mint leaves
1 onion, grated

2 tsp ground cumin
2 tsp sweet paprika
1 tsp ground coriander

½ tsp ground turmeric
½ tsp bicarbonate of soda (baking soda) (for kofta)
1½ tsp sea salt flakes (for kofta)

½ tsp freshly cracked black pepper (for kofta)
3 tbsp olive oil (for cooking kofta)
Lemon wedges, to serve

Instructions

Step 1: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Brush the pita bread with 2 tbsp olive oil and sprinkle with 1 tsp sea salt flakes.
Step 2: Bake the pita bread for 8–10 minutes until crisp and golden, turning halfway through. Let cool for 2–3 minutes, then break into shards.
Step 3: In a small bowl, whisk together 80 ml olive oil, 2 tbsp fresh lemon juice, 1 tsp sea salt flakes, ½ tsp dried mint, ½ tsp sumac, and ½ tsp freshly cracked black pepper to make the fattoush dressing.

Step 4: In a large serving bowl, combine the gem lettuce, cherry tomatoes, diced capsicum, sliced cucumbers, radishes, red onion, and parsley. Add pomegranate seeds if using. Drizzle with the dressing and top with the pita crisps.
Step 5: Place the rinsed chickpeas and ½ tsp bicarbonate of soda in a small saucepan. Add water to cover by at least 2 cm and bring to a simmer. Cook covered on the lowest heat for 20 minutes until chickpeas are soft and skins start to fall off. Drain and rinse under cold water for 30 seconds.
Step 6: In a food processor, blend 2 tbsp tahini, ½ tsp grated garlic, 3 tbsp fresh lemon juice, and 1 tsp sea salt flakes for 1 minute until smooth.

Step 7: Add the cooked chickpeas and blend for 2 minutes. Slowly add 2 tbsp olive oil while blending. Stop to scrape down sides if needed. Add 1–2 tbsp iced water and blend until smooth and pale.
Step 8: Soak 8 wooden skewers in water for at least 5 minutes to prevent burning.
Step 9: In a large bowl, combine 500 g minced lamb, 1 tsp grated garlic, 2 tbsp chopped mint, grated onion, 2 tsp ground cumin, 2 tsp sweet paprika, 1 tsp ground coriander, ½ tsp turmeric, ½ tsp bicarbonate of soda, 1½ tsp sea salt flakes, and ½ tsp freshly cracked black pepper. Mix well with your hands.

Step 10: Divide the mixture into eight portions and shape each into a sausage on a skewer. Wet your hands with tap water to prevent sticking as you shape.
Step 11: Heat 1 tbsp olive oil in a large heavy-based frying pan or chargrill pan over medium-high heat. Cook kofta in batches for 8–10 minutes, turning often, until browned and cooked through. Add more oil if needed.
Step 12: Serve the kofta with fattoush salad and hummus, accompanied by lemon wedges for squeezing over.

Tips & Variations

Use fresh mint and parsley for the best flavor in kofta and salad.
For a smoky taste, try grilling the kofta over charcoal or barbecue instead of pan-frying.
Pomegranate seeds add a lovely pop of color and sweetness to the fattoush but can be omitted.

Leftover kofta can be shaped into patties and served as lamb burgers the next day.
If you don’t have sumac for the dressing, a splash of white wine vinegar adds a similar tang.

Storage

Store any leftover kofta, salad, and hummus separately in airtight containers in the fridge for up to 2 days. Reheat the kofta gently in a pan or microwave until warm. Refresh the salad with a little more lemon juice and olive oil before serving again. Hummus is best eaten cold or at room temperature.

How to Serve

The image shows a white shallow bowl filled with a colorful Middle Eastern meal placed on a woven round mat over a white marbled surface. Inside the bowl, there are two dark brown grilled meat skewers lying across the dish. On the right side, there is a creamy, pale yellow hummus with a smooth texture, slightly scooped with some paprika sprinkled on top. Near the hummus, there is a fresh green salad made of chopped parsley, tomatoes, and sesame seeds, adding a leafy and textured look. On the upper half of the bowl, crispy browned pita bread pieces are scattered above fresh, bright green lettuce leaves, halved red cherry tomatoes, sliced white radishes, and cucumber slices, creating a mix of crunchy and fresh layers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef instead of lamb for the kofta?

Yes, ground beef can be used as a substitute for lamb. Choose a blend with some fat content for juicier kofta and adjust seasoning as needed.

How can I make this recipe gluten-free?

Simply omit the pita bread or replace it with gluten-free crackers for the fattoush topping. The rest of the ingredients are naturally gluten-free.