Name: Lamb Kofta with Fattoush Salad and Hummus Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Middle Eastern
Ingredients: 1 pita bread; 2 tbsp olive oil; 1 tsp sea salt flakes; 1 tsp sea salt flakes; ½ tsp dried mint; ½ tsp sumac; ½ tsp freshly cracked black pepper; 1 large or 2 small gem lettuces, cut into bite-sized pieces; 250 g cherry tomatoes, halved; 80 g 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); 2 tbsp fresh lemon juice; 80 ml olive oil; 400 g 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; 8 wooden skewers; 500 g minced (ground) lamb; 1 tsp freshly grated garlic; 2 tbsp finely chopped mint leaves; 1 onion, grated

Jump to Recipe

Introduction

Lamb kofta paired with a fresh fattoush salad and creamy hummus creates a vibrant and satisfying meal. This dish combines warm, spiced meat with crisp vegetables and tangy flavors for a perfect balance. Ideal for sharing and bursting with Middle Eastern flair, it’s great for weeknight dinners or casual gatherings.

A white round plate is filled with a colorful meal, placed on a white marbled texture. On the plate, there are two dark brown grilled meat skewers lying diagonally with a shiny glaze from the juices. To the right of the skewers, there is a creamy pale beige scoop of hummus with a smooth texture and a small sprinkle of paprika on top. At the top of the plate, a fresh green tabbouleh salad with finely chopped parsley, red diced tomatoes, and white bits of bulgur wheat is placed. On the left side, there is a mixed green salad with darker green romaine leaves, bright red cherry tomato halves, slices of red radish, and small pieces of grilled beige chicken. A silver fork rests on the right edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pita bread
2 tbsp olive oil (for pita and hummus)

1 tsp sea salt flakes (plus extra)
80 ml olive oil (for dressing)

2 tbsp fresh lemon juice (plus extra)
½ tsp dried mint

½ tsp sumac
½ tsp freshly cracked black pepper (plus extra)
1 large or 2 small gem lettuces, cut into bite-sized pieces

250 g cherry tomatoes, halved
80 g 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)
400 g canned chickpeas, rinsed and drained
½ tsp bicarbonate of soda (baking soda) (for chickpeas and kofta)

2 tbsp tahini
½ tsp freshly grated garlic (for hummus and kofta)
3 tbsp fresh lemon juice (for hummus)

8 wooden skewers
500 g minced (ground) lamb
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
3 tbsp olive oil (for cooking kofta)

Lemon wedges, to serve

Instructions

Step 1: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Brush the pita bread with olive oil and sprinkle with salt, then bake for 8–10 minutes, turning halfway, until crisp and golden. Let cool slightly, then break into shards.
Step 2: Whisk together the dressing ingredients—80 ml olive oil, 2 tbsp lemon juice, ½ tsp dried mint, ½ tsp sumac, 1 tsp sea salt, and ½ tsp black pepper—in a small bowl.

Step 3: In a large serving bowl, combine the gem lettuce, cherry tomatoes, capsicum, cucumbers, radishes, and red onion. Top with parsley and pomegranate seeds if using, then drizzle with the dressing. Finish by adding the pita crisps on top.
Step 4: For the hummus, place chickpeas and ½ tsp bicarbonate of soda in a saucepan, cover with water by 2 cm, and simmer on low heat for 20 minutes until very soft. Drain and rinse under cold water briefly.
Step 5: Blend tahini, ½ tsp grated garlic, 3 tbsp lemon juice, and 1 tsp salt in a food processor until smooth. Add the cooked chickpeas and blend for 2 minutes, gradually adding 2 tbsp olive oil until combined. Stir in 1–2 tbsp iced water for a creamy texture.

Step 6: Soak wooden skewers in water for at least 5 minutes. Mix minced lamb with grated onion, chopped mint, 1 tsp grated garlic, cumin, paprika, coriander, turmeric, ½ tsp bicarbonate of soda, 1½ tsp salt, and ½ tsp black pepper.
Step 7: Divide the lamb mixture into eight portions and shape each around a skewer into a sausage form. Keep your hands wet with tap water to prevent sticking.
Step 8: Heat 1 tbsp olive oil in a heavy pan or chargrill over medium-high heat. Cook koftas in batches for 8–10 minutes, turning often and adding more oil as needed until browned and cooked through.

Step 9: Serve koftas with fattoush and hummus in the center of the table, garnished with lemon wedges for squeezing over.

Tips & Variations

Use high-quality minced lamb for the best flavor and tenderness in the kofta.
Replace pomegranate seeds with toasted pine nuts or almonds for extra crunch if unavailable.

For a smokier flavor, grill the kofta outdoors on a barbecue instead of pan-frying.
If you prefer a creamier hummus, add more tahini or a drizzle of good olive oil at the end.
Sumac in the dressing adds a lovely tartness; skip it only if you can’t find it in stores.

Storage

Store leftover kofta, salad, and hummus separately in airtight containers in the refrigerator for up to 2 days. Reheat the kofta gently in a pan or oven to keep them juicy. The salad is best eaten fresh but can be kept chilled without the pita crisps for a day. Hummus can be served cold or at room temperature.

How to Serve

The image shows several brown grilled meat kebabs on metal skewers, arranged in two neat rows on a flat baking tray lined with parchment paper. The meat has a rough, slightly charred texture and a rich, dark brown color with specks of herbs visible throughout. The baking tray beneath has orange-brown stains from the cooked juices, adding a warm contrast to the kebabs. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the kofta mixture ahead of time?

Yes, you can prepare the kofta mixture up to a day in advance. Keep it covered in the refrigerator and shape just before cooking.

What can I use instead of pita bread for the fattoush?

If you don’t have pita, try using toasted flatbread, lavash, or even crispy croutons for crunch in the fattoush salad.