Lamb Kofta with Fattoush Salad and Hummus

The simple spice mixture used in this dish is an absolute flavour bomb!

Last summer one of our friends came over for lunch and made lamb kebabs for us – a recipe that had been passed down to him from his grandfather. What an absolute treat! Of course, I immediately had to get the recipe and make it myself!

This Lamb Kofta with Fattoush Salad and Hummus is an absolute explosion of flavours and textures. The kofta are like nothing I’ve tried before. The spice mixture is simple yet an unbelievable flavour bomb, especially when served with the fattoush salad and hummus. Don’t feel limited to lamb, though, as these kofta are also delicious made with minced (ground) beef, and the salad ingredients can be modified to whatever is in season, or to suit your preferences.

I also always make a few extra kofta for the freezer, so I’ve got a quick dinner up my sleeve if I need it. Our friend would be disappointed to not see rice included in this recipe, so some medium-grain rice cooked in chicken stock with a few blobs of butter is a nice little side to enjoy with this, especially when stuffed into pita bread. Skip the premade store-bought kofta and give these a go. You won’t look back. This is a recipe that features in my cookbook The Simple Dinner Edit.

What else can I serve with lamb kofta?

While the fattoush salad and hummus are absolutely delicious, there are so many ways to serve the lamb kofta. Try serving them with couscous or rice (rice cooked with chicken stock and finished with a few blobs of butter is delish!); a simple Greek salad, tzatziki or Lemon and Mint Yoghurt Dressing; baba ganoush; with roasted vegetables (capsicum/bell peppers, zucchini/courgettes, eggplant/aubergines or cherry tomatoes are my favourite); or with pickled vegetables (pickled red onions, long chillies or turnips –- all available at most supermarkets are some of the best). You could also load the kofta into flatbreads to soak up all of the delicious juices with a squeeze of lemon and your salads of choice.

How can I customise this dish?

I absolutely love the balance of ingredients in this dish, but understand that everyone has different preferences. You can vary the fattoush salad by using mint instead of (or as well as) the parsley and adding sliced spring onion (scallion) or maybe even some crumbled feta. You can also spice up the kofta by adding 1 teaspoon of chilli (red pepper) flakes to the meat mixture. If you like, you can serve the dish with rice as well. Cook some medium-grain rice in chicken stock and finish with a few blobs of butter.

Can I cook the kofta on the barbecue grill?

Yes! In fact, this is an absolutely delicious meal to enjoy outdoors in summer, especially when entertaining. Preheat a barbecue plate to medium–high, then cook the kofta, turning regularly, for around 15 minutes.

How can I stop the kofta from falling apart while cooking?

If your lamb or beef is very lean, your kofta could be quite dry and fall apart while cooking. If possible, use minced (ground) meat with a higher fat content. Or, after shaping the kofta, you can chill them in the fridge for 15–30 minutes. It’s also important that your oil is hot before you add the kofta to the pan.

What are some other easy Mediterranean-style recipes?

If you enjoy Mediterranean or Middle Eastern flavours, I think you’ll love:

Easy Greek Chicken
One Pot Greek Chicken and Rice
Greek Lamb Shoulder Tacos
Lemon and Oregano Chicken Tzatziki Wrap
Mediterranean Pizza

Lamb Kofta with Fattoush Salad and Hummus

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Lamb Kofta with Fattoush Salad and Hummus is an absolute feast of Middle Eastern flavours and textures. It’s a deliciously satisfying meal that is also bursting with nutritious vegetables and herbs.

• Total Time: 53 minutes
• Yield: 4 1x

Ingredients

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FATTOUSH

Pita crisps:

• 1 pita bread
• 2 tbsp olive oil
• 1 tsp sea salt flakes

Dressing:

• 1/3 cup (80 ml) olive oil
• 2 tbsp lemon juice
• 1 tsp sea salt flakes
• ½ tsp dried mint
• ½ tsp sumac
• ½ tsp cracked black pepper

Salad:

• 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 (Persian) 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 (see note 1)
• 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 cracked black pepper
• 3 tbsp olive oil
• Lemon wedges, to serve

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Instructions

Fattoush

1. Start by making the fattoush. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
2. For the pita crisps, brush (or spray) the pita bread with the olive oil and sprinkle it with salt. 
3. Bake for 8–10 minutes until crisp and golden, turning halfway through cooking. Allow the pita to cool slightly (it will take 2–3 minutes), then use your hands to break the pita into shards.
4. For the dressing, whisk all the ingredients in a small bowl to combine.
5. For the salad, arrange the ingredients in a large serving bowl, topping with the parsley and pomegranate seeds last (if using). Drizzle with the dressing and top with the pita crisps.

Hummus

1. For the hummus, place the chickpeas and bicarbonate of soda in a small saucepan and add water to cover by at least 2 cm (3/4 inch). Bring to a simmer, then cook, covered, for 20 minutes on the lowest heat setting, until the chickpeas are soft and the skins are falling off. Drain in a fine-mesh sieve and rinse under cold tap water for 30 seconds.
2. Place the tahini, garlic, lemon juice and salt in a food processor and blend for 1 minute until smooth and creamy.
3. Add the cooked, drained chickpeas and blend for 2 minutes. With the food processor running, add the olive oil gradually until combined – stop and scrape down the sides of the food processor as needed.
4. Add 1–2 tablespoons of the iced water and stir until you have a smooth, pale consistency.

Kofta

1. For the kofta, soak the skewers in water for a minimum of 5 minutes. 
2. Combine all the kofta ingredients, except the olive oil and lemon wedges, in a large bowl and mix well with your hands.
3. Divide the kofta mixture into eight portions, then form them into sausage shapes on the skewers.
4. Fill a small bowl with tap water to wet your hands as you make the kofta, to prevent the kofta mixture sticking.
5. Heat 1 tablespoon of olive oil in a large, heavy-based frying pan or chargrill pan (see note 2 for barbecue) over medium–high heat and cook the kofta in batches for 8–10 minutes, turning regularly until browned all over and cooked through, and adding more oil as needed.
6. Serve the kofta, fattoush and hummus in the centre of the table for everyone to help themselves.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – You can use minced (ground) beef instead of lamb.

Note 2 – If you would like to cook the kofta on the barbecue, preheat a barbecue plate to medium–high, then cook the kofta, turning regularly, for around 15 minutes. 

 

Make ahead

Fattoush – You can make the dressing and chop the vegetables a day ahead and store them separately in the fridge. Wrap the vegetables in a clean, damp paper towel.

Hummus – You can make the hummus up to 3 days ahead and store in the fridge.

Kofta – Prepare as per the recipe and freeze, uncooked, in an airtight container with baking paper between the layers to stop the kofta sticking. Thaw completely in the fridge overnight before cooking.

Leftovers

Pita crisps – Store in an airtight container for up to 3 days (delicious dipped in the hummus).

Fattoush – Best prepared and eaten immediately. 

Hummus – Refrigerate for up to 3 days. 

Kofta – Cooked kofta can be refrigerated for up to 3 days.

Cook once, eat twice

Try the fattoush with falafels. Make lamb wraps by stuffing the kofta into wraps with the tabbouleh.

• Author: Nicole
• Prep Time: 13 minutes
• Cook Time: 40 minutes
• Category: Lamb