LAMB KOFTA WITH FATTOUSH

Lamb Kofta With Fattoush image

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

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

500 g lean ground lamb
1/2 small yellow onions (Australian) or 1/2 small yellow onion, grated (American)
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
olive oil flavored cooking spray
2 pita breads, split in half
1 cup flat leaf parsley, chopped
1 cup mint leaf, chopped
1 lebanese cucumber, chopped
1 green pepper, chopped
2 tomatoes, chopped
3 green onions, sliced
2 teaspoons extra virgin olive oil
1/2 lemon, juice of
1/2 teaspoon sumaq, spice

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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