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Lamb kofte with beetroot hummus
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Quick and fresh Mediterranean flavors with lamb kofte and beetroot hummus, ready in just 30 minutes!
Ingredients:
  • 1 small red onion
  • 3 garlic cloves, halved
  • 125.00 ml fresh mint leaves
  • 500g lamb mince
  • 1 1/2 tsp ground coriander
  • 1/2 tsp dried chilli flakes
  • 1 lemon, rind finely grated, juiced
  • 90g (1/4 cup) drained chickpeas
  • 120g drained canned baby beetroot (see Notes)
  • 40.00 ml low-fat Greek yoghurt
  • 150g grape tomatoes, halved
  • Wholemeal pita bread, grilled, to serve
Instructions:
  • Preheat the oven to 180C/160C fan forced. Use a food processor to finely chop the onion and 2 garlic cloves. Finely chop half of the mint. In a bowl, mix together the mince, onion and garlic mixture, chopped mint, coriander, chilli flakes, lemon rind, and 3 tsp of cumin. Season generously. Shape the mixture into eight 8cm-long kofte shapes. Skewer 2 kofte on each of the 4 metal skewers.
  • Preheat a non-stick oven-safe pan over medium-high heat. Spritz the kofte with olive oil and sear for 5 minutes until golden brown. Then, finish cooking in the oven for 4-6 minutes until just done. Let the kofte rest for 4 minutes before enjoying.
  • Prepare the hummus by blending chickpeas, beetroot, yogurt, 1 tablespoon lemon juice, remaining garlic clove, and cumin in a food processor until creamy. Season to taste.
  • In a bowl, mix together the tomato, leftover mint leaves, and 1 ⁄2 tablespoon of lemon juice. Divide the kofte, beetroot hummus, and tomato salad among serving plates. Serve with pita bread.

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