Lamb kofta platter
Serves 4Cuisine type: Middle EasternCooking time:
Less than 30 minutesCourse: Main
You will need 12 bamboo skewers for the recipe. This recipe can be prepared several hours ahead.
650g lamb mince
1 medium (150g) brown onion, chopped finely
1 clove garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup (70g) stale breadcrumbs
1 egg, beaten lightly
salt and freshly ground black pepper
4 pita bread pockets
1 tablespoon olive oil
250g purchased tabbouleh
1 medium (150g) tomato, chopped finely
1 teaspoon extra virgin olive oil, extra
¼ teaspoon ground paprika
200g beetroot dip
lemon wedges, to serve
Combine lamb, onion, garlic, spices, breadcrumbs, egg, salt and pepper in a medium bowl; mix well.
Shape the mixture into 12 ovals and thread onto skewers. Cook the skewers on a heated oiled grill plate (or grill or barbecue) until browned and cooked through.
Brush bread with oil, cook on heated grill plate until browned lightly.
Meanwhile, combine tabbouleh and tomato with salt and pepper to taste in a medium bowl; toss gently. Drizzle hummus with extra oil and sprinkle with paprika.
Arrange kofta skewers, bread, tabbouleh, hummus and beetroot dip on a serving platter. Serve with lemon wedges, if desired.
Uncooked Lamb Kofta suitable to freeze. Not suitable to microwave.
COOK'S NOTE: Soak bamboo skewers in water for several hours before use to prevent burning.