Lamb Kofta with Fattoush Salad and Hummus

Spiced lamb kofta skewers paired with a bright fattoush salad and silky homemade hummus for a vibrant, flavour-packed meal.

Ingredients

Lamb Kofta

• 500 g ground lamb
• 2 cloves garlic, minced
• 1/4 cup fresh mint, chopped
• 1 small onion, finely grated
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp baking soda
• Salt and pepper to taste
• Olive oil for cooking
• Wooden skewers, soaked in water

Fattoush Salad

• 2 pita breads, torn into pieces
• 1 gem lettuce, chopped
• 200 g cherry tomatoes, halved
• 1 bell pepper, diced
• 2 Lebanese cucumbers, sliced
• 4 radishes, thinly sliced
• 1/4 red onion, thinly sliced
• Fresh parsley, chopped
• Pomegranate seeds (optional)

Fattoush Dressing

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp dried mint
• 1 tbsp sumac

Hummus

• 1 can (400 g) chickpeas, drained
• 2 tbsp tahini
• 1 clove garlic
• Juice of 1 lemon
• Salt to taste
• 2 tbsp olive oil
• 1/4 tsp baking soda
• Water as needed

Method

1. Preheat the oven to 200C (400F). Tear the pita bread into pieces, toss with olive oil and seasoning, and bake until crisp and golden.
2. Whisk together the fattoush dressing ingredients and set aside. Prepare all the salad vegetables.
3. For the hummus, simmer the drained chickpeas with baking soda for a few minutes to soften the skins. Blend with tahini, garlic, lemon juice, salt, olive oil, and enough water to reach a smooth, creamy consistency.
4. Combine the kofta ingredients in a bowl and mix well. Shape the mixture around the soaked skewers into oval shapes.
5. Heat oil in a frying pan over medium-high heat and cook the kofta in batches until browned on all sides and cooked through.
6. Toss the salad vegetables with the dressing and crispy pita just before serving. Plate with the kofta and a generous scoop of hummus.

Tips

• Choose lamb with a higher fat content to keep the kofta moist.
• Chilling the shaped kofta for 15-30 minutes before cooking helps them hold together.
• Beef mince can be used in place of lamb if preferred.
• For barbecue cooking, grill at medium-high heat for roughly 15 minutes, turning regularly.
• The hummus keeps for 3 days in the fridge; uncooked kofta can be frozen.