Lamb kofta platter

Just a few moments on the grill and these perfectly spiced lamb koftas will fill your senses with the smells of a Middle Eastern celebration. Team them with traditional dips and warm pita, and you'll have a platter fit for a king.

  • 35 mins cooking
  • Serves 4
  • Print


Lamb kofta platter
  • 650 gram lamb mince
  • 1 brown onion (150g), chopped finely
  • 1 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 cup (70g) stale breadcrumbs
  • 1 egg, beaten lightly
  • 4 pocket pitta bread
  • 1 tablespoon olive oil
  • 250 gram prepared tabbouleh
  • 1 tomato (150g), chopped finely
  • 200 gram prepared hummus
  • 1 teaspoon olive oil, extra
  • 1/4 teaspoon sweet paprika
  • 200 gram prepared beetroot dip
  • 1 lemon (140g), cut into wedges


Lamb kofta platter
  • 1
    Combine lamb mince, onion, garlic, spices, breadcrumbs and egg in medium bowl.
  • 2
    Shape mixture into 12 ovals and thread onto skewers. Cook skewers on heated oiled grill plate (or grill or barbecue) until cooked through.
  • 3
    Brush bread with oil, cook on heated grill plate until browned.
  • 4
    Combine tabbouleh and tomato in medium bowl. Drizzle hummus with extra oil, sprinkle with paprika.
  • 5
    Serve kofta skewers with bread, tabbouleh, hummus, beetroot dip and lemon wedges.


Soak 12 wooden skewers in water for at least an hour before use to prevent them spintering or scorching during cooking.

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