These juicy, delicious and ultra-easy to make lamb koftas with mint yoghurt and the perfect midweek meal, with all the fiddly prep taken care of in our NEW 9 cup food processor!
Prep & Cook Time
500g lamb mince
1 garlic clove, minced
1/2 brown onion, finely diced
1/4 cup parsely, finely chopped
1/4 cup mint, finely chopped
1 tsp allspice
1 tsp ground cinnamon
1/2 tsp ground cumin
Pinch sea salt
1 tbsp pine nuts
Wooden skewers, pre-soaked in water
Olive oil, for cooking
For Tahini Sauce
1/2 cup plain greek yoghurt
3 tbsp lemon juice
2 tbsp tahini
250g tomatoes, diced
2 cucumbers, sliced
3-4 radish, thinly sliced
2 tbsp parsley, finely chopped
2 tbsp olive oil
2 tbsp lemon juice
1 tsp Sumac
Dried pita bread chips
Extra pinch Sumac and fresh pita to garnish
To make the tahini sauce; combine in a small jar all of the ingredients, stir well to combine and set aside.
Attach the dice blade to your KitchenAid food processor, place the lid on and feed the onion through to dice. Followed by the parsley and mint leaves.
Add the lamb mince, spices and a pinch of salt, blitz until it is well combined. Turn the food processor off, remove the blade and add in the pine nuts. Mix through with a spatular.
Using clean hands shape the kaftas around the wooden skewers.
Heat up a heavy base fry pan to medium heat, add a drizzle of olive oil. Cook the koftas in batches until lightly golden brown. Remove and set aside.
To make the fattoush salad; combine in a large mixing bowl the diced tomatoes, cucumber, radish and parsley. Mix together the olive oil, lemon juice and sumac. Pour the dressing over the salad and toss to coat.
To make the dried pita bread chips; add fresh pita bead brushed with olive oil to an oven at 180C degrees for 10-15 minutes or until dried and crispy. Break up with your hands.
Add the dried pita bread chips to the salad just before serving to prevent them becoming soggy.
Serve the salad and koftas with the tahini sauce drizzled over the top followed with an extra sprinkle of sumac.