Recipe

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.

  • 20 mins preparation
  • 35 mins cooking
  • Serves 6
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Ingredients

Koftas
  • 500 gram lamb mince
  • 1/2 onion, peeled and chopped
  • 1 garlic clove, peeled and crushed
  • 1/2 tablespoon chopped fresh mint leaves
  • 1/2 tablespoon chopped fresh flat-leaf parsley leaves
  • 1/4 teaspoon dried chilli flakes
  • 1 teaspoon mild paprika
  • 1/4 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 tablespoon olive oil
  • 4–6 pita breads
  • hummus to serve
Tabbouleh
  • 1/2 cup burghul (cracked wheat), rinsed
  • 1 1/2 cup 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 tablespoon extra virgin olive oil
  • 1/4 cup lemon juice
  • salt and pepper to taste

Method

  • 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
  • 5
    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.
  • 6
    Toast pita breads in the toaster for 1–2 minutes.
  • 7
    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.