Name: Lamb Kofta with Fattoush Salad and Hummus Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 1 pita bread; 2 tbsp olive oil (for pita crisps); 1 tsp sea salt flakes (for pita crisps); ½ tsp dried mint; ½ tsp sumac; ½ tsp freshly cracked black pepper; 1 tsp sea salt flakes (for dressing); ⅓ cup (80 ml) olive oil (for dressing); 2 tbsp lemon juice (for dressing); 1 large or 2 small gem lettuces, cut into bite-sized pieces; 250 g (9 oz) cherry tomatoes, halved; ½ cup (80 g) diced capsicum (bell pepper); 2 Lebanese (short) cucumbers, sliced; 5 radishes, sliced; ¼ red onion, sliced; ½ bunch flat-leaf (Italian) parsley, roughly chopped; 1 tbsp pomegranate seeds (optional); 400 g (14 oz) canned chickpeas, rinsed and drained; ½ tsp bicarbonate of soda (baking soda); 2 tbsp tahini; ½ tsp freshly grated garlic; 3 tbsp lemon juice; 1 tsp sea salt flakes; 2 tbsp olive oil; 2 tbsp iced water; 8 wooden skewers; 500 g (1 lb 2 oz) minced (ground) lamb; 1 tsp freshly grated garlic; 2 tbsp finely chopped mint leaves; 1 onion, grated

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Introduction

Lamb Kofta served with a fresh fattoush salad and creamy hummus is a delightful combination of Middle Eastern flavors. This dish brings together juicy spiced lamb, crisp vegetables, and smooth chickpea dip, perfect for sharing with family and friends.

A white plate sits on a round woven mat with two skewers of grilled dark brown meat placed on the right side, resting in a small pool of golden oil. Above the meat is a dollop of creamy beige hummus sprinkled lightly with spices. To the left side, there is a colorful salad made of bright green lettuce leaves, red cherry tomatoes, radish slices, small pieces of grilled pita bread, and a heap of fresh tabbouleh with chopped tomatoes, parsley, and grains. A silver fork is positioned to the right of the plate on the mat. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pita bread
2 tbsp olive oil
1 tsp sea salt flakes
⅓ cup (80 ml) olive oil
2 tbsp lemon juice
1 tsp sea salt flakes
½ tsp dried mint
½ tsp sumac
½ tsp freshly cracked black pepper
1 large or 2 small gem lettuces, cut into bite-sized pieces
250 g (9 oz) cherry tomatoes, halved
½ cup (80 g) diced capsicum (bell pepper)
2 Lebanese (short) cucumbers, sliced
5 radishes, sliced
¼ red onion, sliced
½ bunch flat-leaf (Italian) parsley, roughly chopped
1 tbsp pomegranate seeds (optional)
400 g (14 oz) canned chickpeas, rinsed and drained
½ tsp bicarbonate of soda (baking soda)
2 tbsp tahini
½ tsp freshly grated garlic
3 tbsp lemon juice
1 tsp sea salt flakes
2 tbsp olive oil
2 tbsp iced water
8 wooden skewers
500 g (1 lb 2 oz) minced (ground) lamb
1 tsp freshly grated garlic
2 tbsp finely chopped mint leaves
1 onion, grated
2 tsp ground cumin
2 tsp sweet paprika
1 tsp ground coriander
½ tsp ground turmeric
½ tsp bicarbonate of soda (baking soda)
1½ tsp sea salt flakes
½ tsp freshly cracked black pepper
3 tbsp olive oil
Lemon wedges, to serve

Instructions

Step 1: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Brush the pita bread with olive oil and sprinkle with sea salt flakes. Bake for 8–10 minutes until crisp and golden, turning halfway through. Let cool for 2–3 minutes, then break into shards.
Step 2: Make the dressing by whisking together ⅓ cup olive oil, 2 tbsp lemon juice, 1 tsp sea salt flakes, dried mint, sumac, and black pepper in a small bowl.
Step 3: In a large bowl, combine gem lettuce pieces, cherry tomatoes, diced capsicum, cucumbers, radishes, red onion, parsley, and pomegranate seeds if using. Drizzle with the dressing and toss gently. Top with the pita crisps.
Step 4: For the hummus, place chickpeas and bicarbonate of soda in a saucepan and cover with water by 2 cm. Simmer covered on low heat for 20 minutes until chickpeas are soft and skins are falling off. Drain and rinse under cold water for 30 seconds.
Step 5: Blend tahini, garlic, lemon juice, and salt in a food processor for 1 minute until smooth. Add chickpeas and blend for 2 minutes, gradually adding olive oil while processing. Add 1–2 tbsp iced water to reach a smooth, pale consistency.
Step 6: Soak wooden skewers in water for at least 5 minutes to prevent burning during cooking.
Step 7: In a large bowl, mix lamb with grated garlic, chopped mint, grated onion, ground cumin, paprika, coriander, turmeric, bicarbonate of soda, sea salt flakes, and black pepper. Add olive oil last and combine well by hand.
Step 8: Divide the lamb mixture into eight portions and shape each around a skewer into a sausage form. Keep hands wet with water while shaping to prevent sticking.
Step 9: Heat 1 tbsp olive oil in a heavy-based frying pan or chargrill pan over medium–high heat. Cook koftas in batches for 8–10 minutes, turning regularly until browned and cooked through. Add more oil as needed.
Step 10: Serve the kofta with fattoush salad and hummus on the table with lemon wedges for squeezing over. Allow everyone to help themselves.

Tips & Variations

Soaking the skewers prevents them from burning while cooking; you can also use metal skewers if preferred.
For a smoky flavor, cook kofta on a barbecue or grill rather than a pan.
Add a pinch of chili flakes to the kofta mixture for a spicier variation.
Use fresh pita bread for the crisps to ensure they toast evenly and become crunchy.
To make the salad more vibrant, add fresh mint leaves along with the parsley.

Storage

Store leftover kofta, fattoush, and hummus separately in airtight containers in the refrigerator for up to 2 days. Reheat kofta gently in a pan or oven until warmed through. Fattoush is best eaten fresh but can be kept chilled for a day. Hummus can be served cold or at room temperature.

How to Serve

The image shows several oval-shaped grilled meat kebabs threaded onto metal skewers, arranged in two rows on a baking tray lined with parchment paper. Each kebab is dark brown with a rough, textured surface, showing bits of herbs and spices embedded in the meat. The tray underneath is stained with meat juices and some oil, giving a glossy amber shine on the parchment. The skewers have flat handles with a small loop at the end. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef instead of lamb for the kofta?

Yes, ground beef can be used as a substitute, but lamb offers a richer flavor typical of traditional kofta.

How do I prevent the kofta from sticking to the skewers?

Soaking wooden skewers in water for at least 5 minutes before use helps prevent sticking and burning. Also, keeping your hands wet while shaping the kofta helps the mixture adhere well to the skewers.