Ingredients
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1 small red onion
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3 garlic cloves, halved
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1/2 cup fresh mint leaves
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500g lamb mince
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1 1/2 teaspoons ground coriander
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1/2 teaspoon dried chilli flakes
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1 lemon, rind finely grated, juiced
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1 tablespoon ground cumin
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90g (1/4 cup) drained chickpeas
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120g drained canned baby beetroot (see Notes)
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2 tablespoons low-fat Greek yoghurt
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150g grape tomatoes, halved
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Wholemeal pita bread, grilled, to serve
Equipment
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You will need a food processor for this recipe.
Method
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1Preheat 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.
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2Heat 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.
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3Meanwhile, 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.
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4Combine 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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