Description
A vibrant Middle Eastern-inspired meal featuring spiced minced lamb kofta served alongside a fresh and tangy fattoush salad and creamy homemade hummus. The dish combines delicious grilled lamb sausage skewers with crisp pita crisps, a zesty lemon-mint dressing, and smooth chickpea hummus, perfect for a shared family-style dinner.
Ingredients
Scale
Fattoush Salad and Pita Crisps
- 1 pita bread
- 2 tbsp olive oil (for pita crisps)
- 1 tsp sea salt flakes (for pita crisps)
- ⅓ cup (80 ml) olive oil (for dressing)
- 2 tbsp lemon juice (for dressing)
- 1 tsp sea salt flakes (for dressing)
- 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)
Hummus
- 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
Lamb Kofta
- 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
- Make the Fattoush and Pita Crisps: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Brush or spray the pita bread with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of sea salt flakes. Bake for 8–10 minutes until crisp and golden, turning halfway through. Allow to cool for 2–3 minutes then break into shards with your hands.
- Prepare the Fattoush Dressing: In a small bowl, whisk together ⅓ cup olive oil, 2 tablespoons lemon juice, 1 teaspoon sea salt flakes, ½ teaspoon dried mint, ½ teaspoon sumac, and ½ teaspoon freshly cracked black pepper until well combined.
- Assemble the Salad: In a large serving bowl, combine the gem lettuces, cherry tomatoes, capsicum, cucumbers, radishes, red onion, and flat-leaf parsley. Add pomegranate seeds if using. Drizzle with the prepared dressing and top with the pita crisps just before serving.
- Cook the Chickpeas for Hummus: Place chickpeas and ½ teaspoon bicarbonate of soda in a small saucepan, cover with water by 2 cm (¾ inch). Bring to a simmer, cover, and cook on the lowest heat for 20 minutes until soft and skins peel easily. Drain and rinse under cold water for 30 seconds.
- Make the Hummus: In a food processor, blend 2 tablespoons tahini, ½ teaspoon grated garlic, 3 tablespoons lemon juice, and 1 teaspoon sea salt flakes for 1 minute until smooth and creamy. Add the cooked chickpeas and blend for 2 minutes. While blending, slowly add 2 tablespoons olive oil until combined. Add 1–2 tablespoons iced water and mix until smooth and pale.
- Prepare the Kofta Skewers: Soak 8 wooden skewers in water for at least 5 minutes to prevent burning. In a large bowl, combine minced lamb, 1 teaspoon grated garlic, 2 tablespoons chopped mint, grated onion, 2 teaspoons cumin, 2 teaspoons sweet paprika, 1 teaspoon coriander, ½ teaspoon turmeric, ½ teaspoon bicarbonate of soda, 1½ teaspoons sea salt flakes, and ½ teaspoon freshly cracked black pepper. Mix thoroughly with your hands.
- Shape the Koftas: Divide the lamb mixture into eight equal portions. Wet your hands with tap water to prevent sticking and shape each portion into a sausage shape around each skewer.
- Cook the Kofta: Heat 1 tablespoon olive oil in a large heavy-based frying pan or chargrill pan over medium-high heat. Cook the kofta skewers in batches for 8–10 minutes, turning regularly until browned all over and cooked through. Add more olive oil as needed.
- Serve: Arrange the kofta, fattoush salad, and hummus on a serving platter or family-style bowls. Garnish with lemon wedges. Invite guests to help themselves for a vibrant and delicious meal.
Notes
- For a barbecue option, cook the kofta on the grill over medium-high heat, turning carefully for even cooking.
- Soaking skewers prevents them from burning during cooking.
- Using bicarbonate of soda helps soften chickpeas quickly for smooth hummus.
- Pomegranate seeds in the fattoush add a burst of sweet-tart flavor but are optional.
- Wet your hands when shaping kofta to avoid the mixture sticking to your hands.
