Skewered and seared to a smoky brown, we prepared these mouth-watering Middle Eastern lamb koftas using a mix of fragrant and appetising spices such as cumin, mint, coriander and paprika. Simply arrange and serve with lemon wedges, tabbouleh, beetroot dip and more to complete. You may even switch things up to make it into a delicious main course.
- 650 g lamb mince
- 1 medium (150 g) brown onion, chopped finely
- 1 clove garlic, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 cup (70 g) stale bread crumbs
- 1 egg, beaten lightly
- Salt and freshly ground black pepper
- 4 pocket pitta
- 1 tbsp olive oil
- 250 g purchased tabbouleh
- 1 medium (150 g) tomato, chopped finely
- 200 g hummus
- 1 tsp extra virgin olive oil, extra
- ¼ tsp ground paprika
- 200 g 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 pita bread with oil, cook on heated grill plate until browned.
Combine tabbouleh and tomato with salt and pepper to taste in a bowl. Drizzle hummus with extra oil, sprinkle with paprika.
Arrange kafta skewers, bread, tabbouleh, hummus, beetroot dip and lemon wedges, if desired, on a serving platter.