Description
This vibrant Lamb Kofta recipe is paired beautifully with a fresh and tangy Fattoush Salad and creamy homemade Hummus. Featuring spiced lamb skewers grilled to perfection, crisp pita bread shards, and a refreshing medley of vegetables dressed in a lemony vinaigrette, this Middle Eastern-inspired meal is perfect for sharing and impresses with its fresh flavors and satisfying textures.
Ingredients
Scale
Fattoush Salad
- 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)
Fattoush Dressing
- 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
Hummus
- 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
Lamb Kofta
- 8 wooden skewers
- 500 g minced (ground) lamb
- 1 tsp freshly grated garlic
- 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)
- 1½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 3 tbsp olive oil
- Lemon wedges, to serve
Instructions
- Prepare Fattoush: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Brush or spray the pita bread with olive oil and sprinkle with sea salt flakes. Bake for 8–10 minutes until crisp and golden, turning halfway through cooking. Let cool 2–3 minutes, then break into shards by hand.
- Make dressing: 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 until combined.
- Assemble salad: In a large serving bowl, combine gem lettuce, cherry tomatoes, diced capsicum, sliced cucumbers, sliced radishes, red onion, and chopped parsley. Add pomegranate seeds if using. Drizzle with the dressing and top with the pita crisps.
- Cook chickpeas: Place rinsed chickpeas and ½ tsp bicarbonate of soda in a small saucepan and cover with water by at least 2 cm (¾ inch). Bring to a simmer, cover, and cook on lowest heat for 20 minutes, until chickpeas are soft and skins peeling off. Drain, rinse under cold water for 30 seconds.
- Make hummus base: 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.
- Blend hummus: Add drained chickpeas to the food processor and blend for 2 minutes. While running, gradually add 2 tbsp olive oil until combined. Scrape down sides as needed.
- Adjust hummus consistency: Add 1–2 tbsp iced water and stir until smooth and pale.
- Prepare skewers: Soak wooden skewers in water for at least 5 minutes to prevent burning.
- Make kofta mixture: In a large bowl, combine minced lamb, 1 tsp grated garlic, 2 tbsp chopped mint, grated onion, 2 tsp ground cumin, 2 tsp paprika, 1 tsp ground coriander, ½ tsp turmeric, ½ tsp bicarbonate of soda, 1½ tsp sea salt flakes, and ½ tsp black pepper. Mix thoroughly with hands.
- Form kofta: Divide mixture into 8 portions and shape each into a sausage form on a skewer. Keep hands wet with water to prevent sticking.
- Cook kofta: 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 regularly until browned on all sides and cooked through. Add more oil if necessary.
- Serve: Arrange lamb kofta, fattoush salad, and hummus on a serving platter. Serve with lemon wedges for squeezing over kofta. Enjoy family-style for sharing.
Notes
- Note 1: Use good quality minced lamb with some fat for flavorful and juicy kofta.
- Note 2: For authentic flavor, the kofta can also be cooked on a barbecue grill instead of the frying pan.
- Soaking skewers helps prevent charring during cooking.
- Adjust lemon juice and seasoning in dressing and hummus to taste.
- Pomegranate seeds add a pop of color and sweetness but are optional.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Keywords: Lamb Kofta, Fattoush Salad, Hummus, Middle Eastern recipe, grilled lamb skewers, healthy dinner, Mediterranean
