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Lamb kofta with tomato & cucumber salsa
Lamb kofta with tomato & cucumber salsa
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Prep Time:
40 minutes
Cook Time:
8 minutes
Total Time:
48 minutes
Impress your guests with homemade lamb kofta and fresh salsa perfect for any gathering.
Ingredients:
  • 700g diced lean lamb (or ask your butcher to debone and dice a shoulder of lamb)
  • 1 brown onion, roughly chopped
  • 80.00 ml finely chopped fresh mint
  • 2 tsp sambal oelek
  • 5.00 gm ground cumin
  • 1 tsp ground coriander
  • Salt & ground black pepper
  • 100g (1/2 cup) couscous
  • Olive oil, for brushing
  • 250g purchased hummus
  • 1/2 iceberg lettuce, leaves separated, washed, dried, finely shredded
  • 4 pita bread pockets, halved
  • 250g (1 punnet) cherry tomatoes, quartered
  • 1 Lebanese cucumber, cut into small chunks
  • 1 lemon, juiced
  • 36.40 gm olive oil
  • 2.25 gm sugar
Instructions:
  • Process half of the lamb in a food processor until smooth. Transfer to a large bowl. Repeat with the remaining lamb and add to the bowl.
  • Place the onion in a food processor and pulse until finely chopped. Add this to the lamb along with mint, sambal oelek, cumin, coriander, salt, and pepper, then mix thoroughly using your hands.
  • Shape lamb mixture into 16 sausages, coating them with couscous. Skewer and chill in the fridge for 1 hour until firm.
  • Prepare the salsa by mixing together the tomatoes, cucumber, mint, lemon juice, olive oil, sugar, salt, and pepper in a glass or ceramic bowl. Cover and let it sit at room temperature for 30 minutes to enhance the flavors.
  • Preheat the barbecue grill or chargrill to medium-high heat. Grill the lamb kofta, brushing with olive oil and turning occasionally, for 8-10 minutes until perfectly cooked.
  • Present the lamb kofta with sides of salsa, hummus, fresh lettuce, and pita bread pockets for a complete and delicious meal.

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