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Lamb kofta with tomato & cucumber salsa Recipes
Prep Time
40
Minutes
Total Time
8
Minutes
Makes
8
Servings
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Recipe Name : Lamb kofta with tomato & cucumber salsa
Country : United States
Rating :
Category : Home > Dip > Salsa
Chef : Michele Curtis
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INGREDIENTS


700g diced lean lamb (or ask your butcher to debone and dice a shoulder of lamb)
1 brown onion, roughly chopped
2 tbs finely chopped fresh mint
2 tsp sambal oelek
2 tsp 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

Tomato & cucumber salsa:
250g (1 punnet) cherry tomatoes, quartered
1 Lebanese cucumber, cut into small chunks
2 tbs finely chopped fresh mint
1 lemon, juiced
2 tbs olive oil
1/2 tsp sugar
Salt & ground black pepper
DIRECTION


Place 1/2 the lamb in the bowl of a food processor and process until smooth. Transfer to a large bowl. Repeat with the remaining lamb and transfer to the bowl.

Place onion in food processor bowl and process until freely chopped. Add to lamb with mint, sambal oelek, cumin, coriander, salt and pepper. Use your hands to mix well.

Divide lamb mixture evenly into 16 portions. Use wet hands to shape each portion into a sausage about 2cm thick. Place couscous onto a plate and roll the lamb kofta in the couscous to coat. Thread each kofta onto a skewer and place onto a tray in a single layer. Cover and place in fridge for 1 hour or until firm.

To make the salsa: combine the tomatoes, cucumber, mint, lemon juice, olive oil, sugar, salt and pepper in a glass or ceramic bowl. Cover and stand at room temperature for 30 minutes to allow the flavours to develop.

Preheat barbecue grill or chargrill on medium-high. Cook the lamb kofta on preheated barbecue grill or chargrill, turning and brushing with the olive oil occasionally, for 8-10 minutes or until just cooked through.

Serve the lamb kofta accompanied by the salsa, hummus, lettuce and pita bread pockets.
NOTE:

Tzatziki is delicious served with this dish. If you like, you can warm the pita bread on the barbecue while cooking the kofta or heat in an oven preheated to 160C for 5 minutes.
SOURCE:

http://www.taste.com.au/recipes/10879/lamb+kofta+with+tomato+cucumber+salsa#null