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Lamb kofte with beetroot hummus

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 small red onion
  • 3 garlic cloves, halved
  • 1/2 cup fresh mint leaves
  • 500g lamb mince
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon dried chilli flakes
  • 1 lemon, rind finely grated, juiced
  • 1 tablespoon ground cumin
  • 90g (1/4 cup) drained chickpeas
  • 120g drained canned baby beetroot (see Notes)
  • 2 tablespoons low-fat Greek yoghurt
  • 150g grape tomatoes, halved
  • Wholemeal pita bread, grilled, to serve


  • You will need a food processor for this recipe.


  • 1
    Preheat oven to 180C/160C fan forced. Process the onion and 2 of the garlic cloves in a food processor until finely chopped. Finely chop half the mint. Combine the mince, onion mixture, chopped mint, coriander, chilli flakes, lemon rind and 3 tsp of the cumin in a bowl. Season well. Shape into eight 8cm-long kofte shapes. Thread 2 kofte each onto 4 metal skewers.
  • 2
    Heat a non-stick ovenproof frying pan over medium-high heat. Spray kofte with olive oil. Cook, turning, for 5 minutes or until browned. Transfer to oven. Cook for 4-6 minutes or until just cooked through. Rest for 4 minutes.
  • 3
    Meanwhile, for the hummus, process the chickpeas, beetroot, yoghurt, 1 tbs of the lemon juice and remaining garlic clove and cumin in a food processor until smooth and combined. Season.
  • 4
    Combine the tomato, remaining mint leaves and 1 ⁄2 tbs lemon juice in a bowl. Divide kofte, beetroot hummus and tomato salad among serving plates. Serve with pita bread.

Source: taste.com.au


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