All RecipesLamb Kofta Plate
Charred spiced lamb kofta skewers with creamy tzatziki, fresh tabbouleh, and warm pita — a Mediterranean feast with 40g protein.
What's Inside
Ingredients
- spiced lamb kofta skewers
- creamy tzatziki
- tabbouleh salad
+ 3 more ingredients
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- warm pita bread
- pickled red onion
- fresh mint leaves
Shopping List
- ground lamb (20% fat)200g
- tzatziki60g
- pita bread1 large
- red onion30g
- fresh mintsmall bunch
- fresh parsleysmall bunch
- tomato1 small
- lemon1
- olive oil1 tbsp
- ground cumin1 tsp
- ground coriander1 tsp
- cinnamon½ tsp
- garlic1 clove
- red wine vinegar2 tbsp
How to Make It
7 stepsMix 200g ground lamb with 1tsp cumin, 1tsp coriander, 1/2tsp cinnamon, 1 minced garlic clove, 2tbsp finely chopped parsley, salt, and pepper.
Shape the lamb mixture around metal or soaked wooden skewers into elongated kofta shapes (about 4 skewers).
Quick-pickle the red onion: thinly slice 30g red onion, toss with 2tbsp red wine vinegar, a pinch of sugar and salt. Set aside.
Heat a grill pan over high heat. Cook the kofta skewers for 3-4 minutes per side until charred outside and cooked through.
Warm the pita bread in the same grill pan for 30 seconds per side.
Prepare tabbouleh: finely chop parsley, mint, and tomato. Toss with a squeeze of lemon juice and a drizzle of olive oil.
Plate it up: arrange the kofta skewers on a plate with a generous dollop of tzatziki, the tabbouleh salad, warm torn pita, pickled red onions, and fresh mint leaves.
Ready to plate!
Total time: 15 min prep + 30 min cook
