• Partnered with
  • Serves 6
  • 20 mins prep
  • 35 mins cook

Lamb koftas with tabbouleh

Lamb koftas with tabbouleh

These delicious lamb koftas are a great option for informal entertaining or feeding a crowd, and are perfectly paired with tabbouleh. Recipe from the Food for Good cookbook that delivers excellent fresh recipes for daily meals as well as the opportunity to give back: for every copy sold Eat My Lunch will give lunch to a Kiwi kid in need.

Ingredients

Koftas

  • 500 g lamb mince
  • 1/2 onion, peeled and chopped
  • 1 garlic clove, peeled and crushed
  • 1/2 tbsp chopped fresh mint leaves
  • 1/2 tbsp chopped fresh flat-leaf parsley leaves
  • 1/4 tsp dried chilli flakes
  • 1 tsp mild paprika
  • 1/4 tsp ground ginger
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2 tbsp olive oil
  • 4–6 pita breads
  • hummus to serve

Tabbouleh

  • 1/2 cup burghul (cracked wheat), rinsed
  • 1 1/2 cups fresh flat-leaf parsley leaves, chopped
  • 1/2 cup fresh mint leaves, chopped
  • 2 medium tomatoes, peeled and chopped
  • 1/2 small onion, peeled and finely chopped
  • 1 tbsp extra virgin olive oil
  • 1/4 cup lemon juice
  • salt and pepper to taste

Steps

  1. For the koftas, place lamb, onion, garlic, herbs and spices in a bowl and mix to combine.
  2. Shape ¼ cup lamb mixture at a time into 8 cm long sausages (it should make 16). Thread each sausage on to a bamboo skewer.
  3. Place skewers on a large baking tray, cover and refrigerate for 20 minutes or until firm.
  4. Heat a frying pan over a high heat. Add oil and koftas. Reduce heat to low and cook, turning occasionally, for 10 minutes or until cooked through. You may need to cook in batches. Transfer to a baking tray and cover with tinfoil to rest for 5 minutes

Tabbouleh

  1. Place burghul in a bowl. Cover with boiling water and stand for 20 minutes or until softened. Drain and rinse under cold water. Press out any water with a metal spoon. Place burghul, parsley, mint, tomato and onion in a bowl. Stir to combine.Place oil and lemon juice in a screw-top jar. Secure lid and shake to combine. Drizzle over tabbouleh, season with salt and pepper and toss to combine.
  2. Toast pita breads in the toaster for 1–2 minutes.
  3. Place koftas on a platter and tabbouleh in a large serving bowl and allow guests to help themselves. Serve with warm pita breads and hummus.
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