GRILLED LAMB KOFTA KEBABS WITH PISTACHIOS AND SPICY SALAD WRAP
Authentic kebabs are delicious, full of nuts, spices, herbs and fruit, as anyone who's tasted proper Middle Eastern cooking knows. In this recipe I'm using a spice called sumac - it has a lovely flavor - but if you can't find it, try lemon zest instead. Buy really good ground lamb, or else a cut of trimmed shoulder or neck fillet and grind it up at home in a food processor. If you buy slightly older lamb (mutton), it's important to ask your butcher to remove the sinews, and that you cook the meat for a few minutes longer. This dish is best cooked on a barbecue over hot coals, but if that's not possible, put your broiler on to its highest setting or heat up a griddle pan. Either way, get your cooking source preheated.
Provided by Jamie Oliver
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.
- Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.
- In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.
- Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra-virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads - you can leave them whole or break them up as I've done here. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra-virgin olive oil.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
LAMB KOFTA BURGER
Steps:
- For the tahini-yogurt sauce: In a bowl, whisk together the Greek yogurt, tahini, salt, lemon zest and juice and 1 tablespoon water. Cover and reserve in the refrigerator.
- For the pickled turnips: In a small saucepan over medium-high heat, combine 1 1/2 cups water with the cider vinegar, brown sugar, salt, bay leaves, garlic, beets and turnips. Bring to a quick boil to dissolve the sugar. Set aside to cool, then refrigerate until ready to serve. Serve the turnips only; discard the beets, bay leaves and pickling brine.
- For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic and cook until fragrant, 5 to 6 minutes. Add the parsley and mix well. Set aside in a small bowl.
- For the lamb kofta burger: Prepare a grill or grill pan for medium-high heat.
- In a medium mixing bowl, add the ground lamb, garlic, onion, parsley, allspice, coriander, cumin, cinnamon, salt and pepper. Mix all the ingredients together to evenly distribute the spices, being careful not to overmix. Divide into six equal portions and shape into a round, tight patties, about 4 inches wide.
- Place the patties on the grill, spaced 3 inches apart to prevent flare ups. Grill for 3 minutes on the first side to develop a crust. Flip, and cook on the second side until medium-well, 2 minutes. Set aside.
- Brush the cut sides of the brioche buns lightly with garlic butter and toast on the grill until golden and crisp, 5 to 10 seconds. Flip, and toast the outsides until lightly toasted, another 5 to 10 seconds.
- To assemble: Layer the bottom buns with a burger, some tahini sauce, pickled turnips, lettuce, tomato and onion. Cover with the top buns and serve immediately.
LAMB KOFTA
These spicy ground-lamb meatballs are served with a cooling yogurt mint sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 12
Steps:
- In a large bowl, combine all ingredients except oil and yogurt sauce. Mix thoroughly with your hands or a wooden spoon. Form mixture into 1 1/2-inch balls, and flatten into ovals or football shapes, about 1/4 inch thick.
- In a large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add half the lamb patties. Cook until first side is golden brown, about 3 minutes; flip patties, and cook 2 minutes more. Transfer to a paper-towel-lined plate.
- Wipe skillet with a paper towel; heat the remaining 1/2 tablespoon oil. Repeat process with the remaining lamb patties. Serve warm or at room temperature with yogurt sauce on the side.
LAMB KOFTA
Provided by Moira Hodgson
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the lamb in a mixing bowl and add the remaining ingredients. Mix thoroughly. If the lamb is not properly mixed, the kofta will fall apart on the skewer.
- Form the lamb into small patties about the size of a walnut. Mold the patties tightly around a long skewer so they form small oval shapes. Four or five will fit on a skewer.
- Heat a broiler or charcoal coals and when hot, grill the kofta, turning once, until they are golden brown, for about 6 minutes.
Nutrition Facts : @context http, Calories 658, UnsaturatedFat 26 grams, Carbohydrate 4 grams, Fat 53 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 23 grams, Sodium 611 milligrams, Sugar 1 gram
LAMB KOFTA KEBABS FROM JAMIE OLIVER
I saw this on Jamie at Home the other day and I thought, what with it being BBQ season, I'd give them a go. Unfortunately, as soon as I bought the lamb, the weather changed and I ended up cooking them in the oven. They'd definitely be better on a BBQ, but I wasn't going out in the rain! I found them quite difficult to handle without them breaking up when raw. They were easier after sitting in the fridge for a while, but you still have to be super careful. If you don't support the meat (ie if you try to pick them up with the skewer) they tend to fall right off. Try rolling them onto the BBQ - once they're cooked, they're fine! I couldn't find sumac, so I used the zest of one lemon instead, which was a good substitution.
Provided by Snowbunny Andorra
Categories Lamb/Sheep
Time 2h6m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Put the pistachios into a blender and chop until they're all about half size.
- Add the lamb and thyme, along with most of the cumin, chili and sumac (or lemon zest) (reserve a little for sprinkling on the made-up kebab). Add salt and pepper to season.
- Pulse until it's mixed and looks like a chunky mince. If you don't pulse, you'll end up with a puree).
- Shape onto four metal skewers, so you have four sausage shapes. Dimple the kebabs with your fingers to improve the cooked texture.
- Place in the fridge for a couple of hours to "set" the meat a little.
- Put kebabs onto a very hot barbecue and cook until nicely golden.
- Meanwhile, in a bowl, mix the sliced onion with a good pinch of salt and pepper, and a squeeze of lemon juice, which will take the edge off the onion.
- Just before the kebabs are ready, add the salad leaves, mint and parsley to the bowl and mix together. Add another pinch of salt and pepper, drizzle with olive oil and another squeeze of lemon.
- Warm your tortillas on the griddle (or in the microwave for a few seconds).
- Place a spoonful of the salad mix in the middle, top with a kebab and a dollop of creme fraiche, and sprinkle with a little of the left over spices. Drizzle with a little olive oil, wrap up and eat, delish!
Nutrition Facts : Calories 780.1, Fat 42.2, SaturatedFat 17.4, Cholesterol 110.5, Sodium 848, Carbohydrate 69, Fiber 7.4, Sugar 3.8, Protein 32.6
KOFTA MISHMISHEYA (LAMB MEATBALLS IN APRICOT SAUCE)
This is a recipe I have not yet tried. but it is from "The Book of Jewish Food" by Claudia Roden, and every single recipe I have made from that book so far has been a winner! This recipe originates in Iraq, and appeared originally in a 13th century Baghdad cookbook.
Provided by Susiecat too
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan, fry the onion in oil until golden.
- With your hands, work the meat into a paste with the dried lime, cloves, allspice, 3/4 tsp salt, and pepper, and roll into walnut-sized balls.
- Add them to the pan and cook, turning them to brown all over.
- Stir in the tomato paste, add the drained apricots and the currants or raisins, and cover with water.
- Simmer about 25 minutes.
- Crush the apricots a bit with a fork, add lemon juice and sugar and a little salt and pepper, and simmer for another 20 minutes.
- Serve over rice.
LAMB KOFTA WITH YOGURT SAUCE
This was in today's (May 30, 2007) food section of the Houston Chronicle. I love Middle Eastern food and this sounds totally yummy! Thought I'd post it so I don't lose the newspaper clipping!
Provided by Leslie in Texas
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Yogurt Sauce.
- In a small bowl, mix together all yogurt sauce ingredients, cover and chill while preparing the kofta. Add salt and pepper to taste before serving.
- Kofta.
- Place an oven rack in the center position of the oven.
- Preheat oven to broil.
- Lightly coat a rimmed baking sheet with olive oil cooking spray.
- Place the bread in a food processor and pulse until it forms fine bread crumbs.
- Add the onion, parsley,mint,garlic,cumin,cinnamon,chili powder,salt, black pepper,ginger and red curry paste and process until the mixture is finely chopped.
- Transfer the mixture to a large bowl.
- Mix the egg into the onion and herb mixture.
- Add the lamb and turkey and use your hands to thoroughly mash everything together.
- Shape mixture into 12 egg-sized balls, then arrange on the prepared baking sheet.
- Lightly spray the kofta with olive oil.
- Broil for 8 minutes, then use tongs to rotate each and broil an additional 7 minutes.
- Rotate again, and broil for another 3 to 4 minutes.
- Remove from oven, and let stand 5 minutes.
- Wrap the pitas in foil, and place in oven for 1 to 2 minutes, just long enough to heat through.
- Arrange 3 koftas down the center of each of each pita, then top with diced tomato and yogurt sauce.
- Wrap the pita around the koftas and enjoy!
Nutrition Facts : Calories 543, Fat 22.8, SaturatedFat 9, Cholesterol 147, Sodium 844.3, Carbohydrate 52.8, Fiber 3.9, Sugar 8.5, Protein 31.2
LAMB KOFTA WITH YOGURT SAUCE
These tasty little Middle East Lamb Kofta meatballs are certainly a delicious change. With fresh ingredients such as mint and parsley, this is a great recipe to enjoy all year round! VIDEO https://www.youtube.com/watch?v=LjlIkBZpqP0
Provided by CLUBFOODY
Categories Meat
Time 16m
Yield 12 koftas
Number Of Ingredients 11
Steps:
- In a bowl, combine all the ingredients. Roll lamb mixture to the size of a golf ball then flatten them down to about ½-inch thick. Place patties on a baking sheet greased with oil. Brush oil on patties, loosely cover and refrigerate for 30 minutes.
- Heat a griddle pan on medium-high heat and when hot, cook koftas for 3 minutes per side.
- To make yogurt sauce:.
- 1/2 cup plain yogurt - 1 tablespoons tahini - 1/2 tablespoons fresh squeezed lemon juice - 1 teaspoons mint leaves, finely chopped - freshly ground black pepper - 1/2 teaspoons cumin.
- In a small bowl, combine all the ingredients, stir, taste & adjust. Cover and refrigerate until ready to serve, about 30 minutes.
- This can be served with flatbread and yogurt sauce or on sliders with yogurt sauce and muhammara.
GRILLED LAMB KOFTA KEBABS OR PANINI W PISTACHIOS AND SPICY SALAD
This recipe I first found on Foodnetwork.com and misplaced it and today came across it in the The Province Newspaper. I love trying new recipes and this was a good recipe for lamb. Sumac is a reddish spice from Middle East that is slightly sour , lemony taste. Look for bags of it ( usually ground ) at Middle Eastern grocery stores and I have found in Real Canadian Superstore. If you can't find it substitute finely grated zest of one lemon.
Provided by Loreene J.
Categories Lunch/Snacks
Time 40m
Yield 4 Wraps, 4 serving(s)
Number Of Ingredients 17
Steps:
- If your using bamboo skewers, soak them in cold water while you prepare the meat. Place lamb in a food processor with thyme, chili, cumin, sumac, (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios, put lid on and keep pulsing until mixture looks like ground meat.
- Divide the meat into four equal pieces and, with damp hands, push and shape the meat around and along the skewer. Place little indents in the meat with your fingers as you go-this will give it a better texture when cooking.
- In a bowl, mix greens and mint. In another, combine the sliced onions with a pinch of salt and pepper and a squeeze of lemon juice. Mix well, then stir in the parsley.
- Grill the kebabs until golden on all sides. Dress the greens and mint with a splash of olive oil, a squeeze of lemon juice and salt and pepper.
- Meanwhile, warm flatbreads for 30 seconds on your griddle pan or under broiler, then divide between plates and top each with some dressed salad leaves and onions.
- When your kebabs are cooked, slip them off their skewers onto flatbreads. Sprinkle with the rest of sumac,chili,cumin,fresh thyme and a little salt and pepper. Drizzle with yogurt before rolling up and serving.
Nutrition Facts : Calories 457.6, Fat 36.1, SaturatedFat 12.3, Cholesterol 83.7, Sodium 687.2, Carbohydrate 12.7, Fiber 4.6, Sugar 2.9, Protein 24
LAMB KOFTA WITH LABNEH DIP
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Make the meatballs: Mix the lamb and beef with the onion, garlic, breadcrumbs, 1/4 cup water, the parsley, mint, 1 1/2 teaspoons salt, the paprika, cumin, sumac, allspice and a few grinds of pepper until just combined. Form into 1 1/2-inch meatballs (about 20).
- Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning, until browned and cooked through, 12 minutes.
- Meanwhile, make the dip: Mix the labneh with the lemon juice in a bowl; season with salt. Drizzle with olive oil and sprinkle with sumac. Transfer the meatballs to a platter and sprinkle with mint. Serve with the dip.
LAMB KOFTA WITH YOGURT SAUCE
These tasty little Middle East Lamb Kofta meatballs are certainly a delicious change. With fresh ingredients such as mint and parsley, this is a great recipe to enjoy all year round!
Provided by Francine Lizotte
Categories Other Main Dishes
Time 16m
Number Of Ingredients 18
Steps:
- 1. In a bowl, combine all the ingredients. Roll lamb mixture to the size of a golf ball then flatten them down to about ½-inch thick. Place patties on a baking sheet greased with oil. Brush oil on patties, loosely cover and refrigerate for 30 minutes.
- 2. Heat a griddle pan on medium-high heat and when hot, cook koftas for 3 minutes per side
- 3. This can be served with flatbread and yogurt sauce or on sliders with yogurt sauce and muhammara
- 4. To make yogurt sauce... In a small bowl, combine all the ingredients, stir, taste & adjust. Cover and refrigerate until ready to serve, about 30 minutes.
- 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=LjlIkBZpqP0
LAMB KOFTA STEW WITH CAULIFLOWER & CHICKPEAS
This Lebanese dish of lamb mince meatballs, chickpeas and cauliflower is perfect as part of a meze spread for two
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h15m
Number Of Ingredients 15
Steps:
- First, make the sauce. Heat the oil in a large pan over a medium heat and fry the onion for around 10 mins until starting to soften and caramelise. Stir in the garlic and cook for about 1 min, then add the tomatoes and tomato purée and stir again. Season well and pour in 400ml of the stock. Cover and bring to the boil, then simmer over a very low heat while you make the kofta balls.
- Add all the ingredients for the kofta balls to a large mixing bowl, and mix with your hands until all the ingredients are combined. Spoon out golf ball-sized pieces of the mixture, and roll into balls using your hands.
- Give the sauce a good stir. Drop the kofta balls on top, then add the cauliflower florets and the rest of the chickpeas, pushing them just under the liquid. Simmer for 25-30 mins or until the kofta balls are tender, adding the remaining 100ml of stock, if necessary. Scatter over the coriander and serve.
Nutrition Facts : Calories 613 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 57 grams protein, Sodium 1.2 milligram of sodium
QUICK LAMB KOFTA WITH HARISSA YOGURT SAUCE
Make and share this Quick Lamb Kofta With Harissa Yogurt Sauce recipe from Food.com.
Provided by Lillismomma
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For rice: cook boil-in-bag jasmine rice and saffron in boiling water according to package directions. Drain; fluff rice with fork and sprinkle with green onions.
- While rice is cooking, prepare kofta. Combine cilantro and ingredients through lamb; shape into 12 oblong patties.
- Heat a large nonstick skillet over medium. Coat with cooking spray. Add patties to pan; cook approximately 10 minutes until done. Turning to brown all sides.
- While kofta cooks, prepare sauce. Combine 1/2 c yogurt, and remaining ingredients. Serve sauce with kofta.
Nutrition Facts : Calories 455.3, Fat 28.5, SaturatedFat 12.5, Cholesterol 88, Sodium 646.3, Carbohydrate 25.8, Fiber 1.7, Sugar 2.2, Protein 22.6
SPICED KOFTA SLIDERS WITH LAMB, BEEF AND BULGUR (GRILLED)
Sounds interesting. "Here bulgur is used to bind lean beef and lamb in small burgers, reducing the fat and boosting the fiber." Found this in Prevention magazine, July, 2007. Note: You need to soak the bulgur for an hour and then chill it for another 30 minutes.
Provided by Oolala
Categories Lunch/Snacks
Time 1h45m
Yield 12 mini burgers, 4 serving(s)
Number Of Ingredients 15
Steps:
- Soak bulgur in 1/3 cup hot water for 1 hour.
- Combine the bulgur and the next 9 ingredients and then chill, covered for 30 minutes.
- Mix cucumber, yogurt and pepper in a small bowl and season with salt.
- Preheat the grill to medium-high.
- Shape the meat mixture into 12 balls and flatten into thick mini burgers and season with salt.
- Grill patties 4-8 minutes, turning once, until thermometer inserted registers 160 degrees F.
- Wrap each burger in a lettuce leaf and serve with yogurt sauce and tomato.
Nutrition Facts : Calories 256.4, Fat 11.5, SaturatedFat 4.9, Cholesterol 51.8, Sodium 87, Carbohydrate 20.7, Fiber 4.4, Sugar 6.6, Protein 18.8
LAMB KOFTA KEBABS
Steps:
- Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours. Preheat an outdoor grill for medium heat, and lightly oil grate. Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium. I brushed the kabobs in oil and broiled.
LAMB KOFTA CURRY
Make and share this Lamb Kofta Curry recipe from Food.com.
Provided by Fouzia Parkar
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Combine lamb, chopped onion, garlic and eggs.
- Make small balls.
- Heat oil in a pan and sauté the sliced onions.
- Add the tomatoes and ginger and sauté till liquid evaporates.
- Add turmeric powder, coriander powder, cinnamon powder, pepper powder and chili powder and sauté.
- Add the vinegar and water and bring to boil.
- Gently put the lamb balls into this.
- Cover and simmer for 20 minutes.
- Then stir in curd, milk and peas and cook for 10 more mins.
Nutrition Facts : Calories 623.8, Fat 43.8, SaturatedFat 20.1, Cholesterol 225.8, Sodium 191.2, Carbohydrate 15.3, Fiber 3.8, Sugar 5.6, Protein 42.5
LIGHTER LAMB KOFTA CURRY
An alternative version of a classic recipe with the calories, salt and fat slashed. Still rich in flavour, this creamy lamb curry is big on fibre, vitamin C, iron and folate - what's not to love?
Provided by Angela Nilsen
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 30
Steps:
- Line a baking tray with a sheet of baking parchment. Tip two-thirds of the lentils into a medium bowl and mash them (the mashed lentils will help bind, the whole ones will add texture). Mix in the whole lentils, lamb, the spices, onion, garlic, ginger, coriander, a good grind of black pepper and a pinch of salt, taking care not to overwork the mixture.
- Using slightly damp hands, shape into 18-20 x 4cm meatballs. Lay the meatballs on the prepared tray, cover with cling film and chill while you prepare the sauce. Can be chilled overnight to develop extra flavour, if you like.
- Heat oven to 190C/170C fan/gas 5. To make the sauce, heat the oil in a non-stick frying or sauté pan, and fry the onion and cumin seeds over a medium heat for 6-8 mins until the onion is softened, stirring occasionally. Raise the heat slightly to start to brown the onion and stir in the garlic, ginger, ground coriander, turmeric, chilli powder and curry leaves, stir-frying for a few mins. As the onion browns, stir in the cinnamon stick, green chilli, tomatoes and purée, briefly stirring to soften the tomatoes. Pour in 100ml of the coconut milk, scraping the bottom of the pan to gather up any brown sticky bits, and let it bubble briefly and thicken. Pour in 250ml water, bring to the boil, then lower the heat, cover and gently simmer for 15-20 mins to thicken very slightly - but keep checking so it doesn't reduce too much (add a splash of water if needed). Season with pepper.
- While the sauce simmers, uncover the meatballs and cook in the oven for 20 mins until cooked through and starting to brown on top - there is no need to turn them. Remove and pat down with kitchen paper to drain off any excess fat. Cook the rice following pack instructions.
- Stir the remaining coconut milk into the sauce over a low heat, then add the chopped coriander. Sit the meatballs in the sauce and cook for 5 mins on a very gentle simmer to warm through and blend the flavours, then remove the cinnamon stick.
- Meanwhile, cook the beans in a little boiling water for 4 mins, tipping in the peas for the final min. Drain and mix with the cooked rice and a grinding of black pepper. Tip the meatballs into a serving dish or divide between bowls, sprinkle over a little garam masala and the coriander, and serve with the veggie rice.
Nutrition Facts : Calories 505 calories, Fat 19 grams fat, SaturatedFat 9.5 grams saturated fat, Carbohydrate 57.1 grams carbohydrates, Sugar 7.8 grams sugar, Fiber 6.8 grams fiber, Protein 22.9 grams protein, Sodium 0.4 milligram of sodium
LAMB KOFTA WITH FATTOUSH
A delicious Middle-Eastern influenced Australian recipe, one of several recipes featured as low-fat and budget-smart, in the November 2005 issue of the magazine 'Super Food Ideas'.
Provided by bluemoon downunder
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place the lamb mince (ground lamb), onion, garlic, cumin and coriander in a bowl in a bowl. Using your hands, mix until well-combined; then divide the mixture into 8 portions, and roll into 12-cm long sausages (just under 5 inches).
- Heat a non-stick pan over a medium heat, spray the lamb kofta with oil; and cook, turning occasionally, for 8 minutes or until they are browned and cooked through.
- Meanwhile, pre-heat the grill on a high heat, grill the pita bread on both sides until toasted and crisp, allow to cool and break into large pieces.
- Combine the parsley, mint, cucumber, capsicum, tomato and green onion in a large bowl; drizzle with oil and 1 tablespoon of lemon juice, sprinkle with sumac, season with salt and pepper, add the pita bread and toss gently to combine; and serve with the lamb kofta.
Nutrition Facts : Calories 507.7, Fat 32.6, SaturatedFat 13.2, Cholesterol 91.4, Sodium 254.1, Carbohydrate 28.1, Fiber 4, Sugar 4.9, Protein 26
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