Name: Lamb kofta platter
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

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.

Ingredients

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

Method

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.
Note

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.

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