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Lamb Kofta with Fattoush Salad and Hummus

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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!

Plated lamb kofta alongside vibrant fattoush salad and creamy hummus.
In this Middle Eastern feast, lamb kofta skewers are served with fattoush salad and creamy hummus.

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.

Juicy lamb kofta skewers cooked on the stovetop, arranged in a tray ready to serve.
The lamb kofta are cooked on the stovetop, but you could also cook them on the barbecue grill.

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.

Plated lamb kofta alongside vibrant fattoush salad and creamy hummus.
The fattoush salad is bursting with colours, textures and flavours. Of course you can vary it to suit your family’s tastes.

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.

Watch how to make Lamb Kofta with Fattoush Salad and Hummus

If you enjoyed Lamb Kofta with Fattoush Salad and Hummus, I think you’ll love:

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Plated lamb kofta alongside vibrant fattoush salad and creamy hummus.

Lamb Kofta with Fattoush Salad and Hummus

Author: Nicole
5 from 5 votes
“I made just the koftas and served them in pita with a Greek salad and tzatziki, major problem was one serve was not enough. They were DELICIOUS!!”
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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.
Prep 13 minutes
Cook 40 minutes
Total 53 minutes
Servings: 4

Ingredients

FATTOUSH
Pita crisps:
  • 1 pita bread
  • 2 tbsp olive oil
  • 1 tsp sea salt flakes
Dressing:
  • 80 ml (⅓ cup) olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp sea salt flakes
  • ½ tsp dried mint
  • ½ tsp sumac
  • ½ tsp freshly cracked black pepper
Salad:
  • 1 large or 2 small gem lettuces, cut into bite-sized pieces
  • 250 g (9 oz) cherry tomatoes, halved
  • 80 g (½ cup) diced capsicum (bell pepper)
  • 2 Lebanese (short/Persian) cucumbers, sliced
  • 5 radishes, sliced
  • ¼ red onion, sliced
  • ½ bunch flat-leaf 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 fresh lemon juice
  • 1 tsp sea salt flakes
  • 2 tbsp olive oil
  • 2 tbsp iced water
LAMB KOFTA
  • 8 wooden skewers
  • 500 g (1 lb) 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 freshly cracked black pepper
  • 3 tbsp olive oil
  • Lemon wedges, to serve

Instructions

Fattoush:
  • Start by making the fattoush. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
  • Make the pita crisps – For the pita crisps, brush (or spray) the pita bread with the olive oil and sprinkle it with salt. 
  • 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.
  • Make the dressing – For the dressing, whisk all the ingredients in a small bowl to combine.
  • Assemble the salad – 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:
  • Cook the chickpeas – For the hummus, place the chickpeas and bicarbonate of soda in a small saucepan and add water to cover by at least 2 cm (¾ 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.
  • Blitz the remaining ingredients – Place the tahini, garlic, lemon juice and salt in a food processor and blend for 1 minute until smooth and creamy.
  • Blitz the chickpeas – 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.
  • Add 1–2 tablespoons of the iced water and stir until you have a smooth, pale consistency.
Kofta:
  • Soak the skewers – For the kofta, soak the skewers in water for a minimum of 5 minutes. 
  • Make the kofta mix – Combine all the kofta ingredients, except the olive oil and lemon wedges, in a large bowl and mix well with your hands.
  • Divide the kofta mixture into eight portions, then form them into sausage shapes on the skewers.
  • Fill a small bowl with tap water to wet your hands as you make the kofta, to prevent the kofta mixture sticking.
  • Cook the kofta – 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.
Serve:
  • Serve the kofta, fattoush and hummus in the centre of the table for everyone to help themselves.

Nutrition information

Nutrition Facts
Lamb Kofta with Fattoush Salad and Hummus
Amount per Serving
Calories
1059
% Daily Value*
Fat
 
86
g
132
%
Saturated Fat
 
21
g
131
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
11
g
Monounsaturated Fat
 
50
g
Cholesterol
 
91
mg
30
%
Sodium
 
3430
mg
149
%
Potassium
 
1044
mg
30
%
Carbohydrates
 
46
g
15
%
Fiber
 
11
g
46
%
Sugar
 
9
g
10
%
Protein
 
34
g
68
%
Vitamin A
 
9263
IU
185
%
Vitamin C
 
81
mg
98
%
Calcium
 
194
mg
19
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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 (parchment) 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.

Equipment

Tried this recipe?

Let us know how it was!
Course lamb
Cuisine Middle Eastern

  1. 5 stars
    This is delicious. Easy, yummy and addictive. My child who will throw up if any onion is found in his food devoured this. Have already added to weekly meal plan for the foreseeable future.

    • Hi Chloe, phew, I am so happy that your little one enjoyed these! That’s a win for you … I understand! Thanks also for the rating, Nic x

  2. 5 stars
    Stunning koftas, great spice mix and perfect for entertaining!

    • Thanks for the lovely feedback and rating, and I’m so glad you enjoyed them! Nic x

  3. Do you leave the skins on the chickpeas or pick them out after you boil and drain them?
    Loving all of your recipes!

    • Hi Whitney, so happy you are enjoying the recipes. No, I just leave the skins on. Nic x

  4. 5 stars
    I made just the koftas and served them in pita with a Greek salad and tzatziki, major problem was one serve was not enough, They were DELICIOUS!! even the fussy kids demolished them. I made a double batch and froze the mince for a quick dinner on hand.

    • Haha, Bec, I’m glad you all enjoyed this so much! To be honest, I usually cook double batches of our favourites as they can easily be “inhaled” in the blink of an eye! Thanks for the rating, Nic x

  5. 5 stars
    Nicole, this is a winner! I’ve made the koftas twice now (once with beef mince and once with lamb). So much tastier (& healthier) than buying ready made koftas and hummus from the supermarket

    • Hi Maria, I’m so thrilled you’ve made and enjoyed these twice … and that you tried two different meats! Yay! Thanks for the rating! Nic x

      • Hi,
        I notice for the humous you use canned chickpeas.. but then you cook them.. is that correct 🤔

        • Hi Lara, yes that’s correct! Nic x

  6. 5 stars
    After seeing this on insta I had to try last night, dinner was such a treat! Easy to prepare ahead, then just assemble salad plus BBQ the kofta. Kids loved the kofta with rice.

    • Hi Fi, I am so happy that you tried this and enjoyed it as I just love this new recipe. Well done you for prepping ahead! Thanks also for the rating, Nic x

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.