Name: Lamb kofta platter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 650 gram 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 bread crumbs; 1 egg, beaten lightly; salt and freshly ground black pepper; 4 pocket pitta; 1 tablespoon olive oil; 250 gram purchased tabbouleh; 1 medium (150g) tomato, chopped finely; 200 gram hummus; 1 teaspoon extra virgin olive oil, extra; 1/4 teaspoon ground paprika; 200 gram beetroot dip; lemon wedges, to serve

These Turkish lamb koftas are full of delicious herbs and spices such as cumin, mint, coriander and paprika. You won’t be able to stop at just one.

If you’re following a low carb diet, then you should try our lamb kofta plate that is suitable for the 2-Day Fast Diet.

Looking for more Middle Eastern recipes?

Ingredients

650 gram 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 bread crumbs

1 egg, beaten lightly

salt and freshly ground black pepper

4 pocket pitta

1 tablespoon olive oil

250 gram purchased tabbouleh

1 medium (150g) tomato, chopped finely

200 gram hummus

1 teaspoon extra virgin olive oil, extra

1/4 teaspoon ground paprika

200 gram beetroot dip

lemon wedges, to serve

Method

1.Combine lamb, onion, garlic, spices, breadcrumbs, egg, salt and pepper in a medium bowl; mix well.

2.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.

3.Brush pita bread with oil, cook on heated grill plate until browned.

4.Combine tabbouleh and tomato with salt and pepper to taste in a bowl. Drizzle hummus with extra oil, sprinkle with paprika.

5.Arrange kafta skewers, bread, tabbouleh, hummus, beetroot dip and lemon wedges, if desired, on a serving platter.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories