Why You’ll Love This Recipe
- Packed with bold Mediterranean flavors.
- Juicy, well-seasoned lamb with fresh herbs and spices.
- A balanced meal with protein, vegetables, and creamy hummus.
- Perfect for sharing or serving as a complete platter.
- Fresh and vibrant with contrasting textures.
- Great for gatherings or family meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the lamb kofta:
- ground lamb
- garlic, minced
- onion, finely grated
- fresh parsley, chopped
- fresh mint, chopped
- ground cumin
- ground coriander
- paprika
- salt
- black pepper
- olive oil
For the fattoush salad:
- romaine lettuce, chopped
- cucumber, diced
- tomatoes, diced
- radishes, sliced
- green onions, sliced
- fresh parsley, chopped
- toasted pita bread pieces
For the dressing:
- olive oil
- lemon juice
- garlic, minced
- sumac
- salt
- black pepper
For serving:
- hummus
- extra olive oil
- lemon wedges
Directions
- In a bowl, combine the ground lamb, minced garlic, grated onion, parsley, mint, cumin, coriander, paprika, salt, and black pepper. Mix until well combined.
- Shape the mixture into small oval-shaped kofta or form them around skewers if desired.
- Heat a skillet or grill pan over medium heat and lightly brush with olive oil.
- Cook the kofta for about 8–10 minutes, turning occasionally, until browned and fully cooked.
- To prepare the fattoush salad, combine the chopped romaine lettuce, cucumber, tomatoes, radishes, green onions, and parsley in a large bowl.
- Add the toasted pita pieces to the salad.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, sumac, salt, and black pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Arrange the cooked lamb kofta on a serving plate.
- Serve with a generous portion of fattoush salad and a side of hummus drizzled with olive oil.
- Add lemon wedges on the side for extra freshness.
Servings and timing
Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Variations
- Use ground beef instead of lamb for a milder flavor.
- Add chopped cucumber and olives to the salad for extra texture.
- Serve the kofta in warm pita bread for a sandwich-style meal.
- Include yogurt or tahini sauce as an additional dip.
- Add roasted vegetables such as eggplant or zucchini to the platter.
Storage/Reheating
Store leftover lamb kofta in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the kofta in a skillet over medium heat for a few minutes until heated through.
The fattoush salad is best eaten fresh, but leftover vegetables can be stored in the refrigerator for up to 1 day. Add fresh pita pieces before serving.
Hummus can be stored in the refrigerator for up to 4 days in a sealed container.
FAQs
What is lamb kofta?
Lamb kofta is a dish made from seasoned ground lamb mixed with herbs and spices, then shaped and cooked by grilling or pan-frying.
What makes fattoush salad unique?
Fattoush includes toasted pita bread pieces and a tangy dressing often flavored with sumac and lemon.
Can I cook the kofta in the oven?
Yes, you can bake them at 400°F (200°C) for about 15–18 minutes until fully cooked.
Can I make the kofta mixture ahead of time?
Yes, the mixture can be prepared and refrigerated for up to 24 hours before cooking.
What can I use instead of sumac?
If sumac is unavailable, you can add a little extra lemon juice for acidity.
Can I make this recipe gluten-free?
Yes, simply omit the pita bread from the salad or replace it with gluten-free alternatives.
What sauces pair well with lamb kofta?
Tahini sauce, garlic yogurt sauce, or tzatziki all pair well.
Can I grill the kofta outdoors?
Yes, grilling adds a wonderful smoky flavor and works very well for this recipe.
Is hummus necessary for serving?
No, but it adds a creamy element that balances the flavors of the dish.
Can I freeze the kofta?
Yes, uncooked or cooked kofta can be frozen for up to 2 months and thawed before reheating or cooking.
Conclusion
Lamb Kofta with Fattoush Salad and Hummus is a flavorful and balanced meal that showcases the vibrant tastes of Mediterranean cuisine. The juicy, spiced lamb pairs beautifully with the crisp salad and creamy hummus, creating a dish full of texture and freshness. Whether served for a casual dinner or a special gathering, this recipe brings bold flavor and satisfying variety to the table.
PrintLamb Kofta with Fattoush Salad and Hummus
Lamb Kofta with Fattoush Salad and Hummus is a vibrant Mediterranean-inspired dish featuring juicy spiced lamb, a crisp vegetable salad with toasted pita, and creamy hummus. This balanced meal combines bold herbs, warm spices, and fresh ingredients for a satisfying and flavorful plate.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Fry
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
- 1 lb ground lamb
- 2 cloves garlic, minced
- 1/4 cup onion, finely grated
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups romaine lettuce, chopped
- 1 cucumber, diced
- 1 cup tomatoes, diced
- 4 radishes, sliced
- 2 green onions, sliced
- 2 tablespoons fresh parsley, chopped
- 1 cup toasted pita bread pieces
- 2 tablespoons olive oil (for dressing)
- 2 tablespoons lemon juice
- 1 clove garlic, minced (for dressing)
- 1 teaspoon sumac
- 1/4 teaspoon salt (for dressing)
- 1/4 teaspoon black pepper (for dressing)
- 1 cup hummus
- 1 tablespoon olive oil (for serving)
- Lemon wedges for serving
Instructions
- In a bowl, combine ground lamb, minced garlic, grated onion, parsley, mint, cumin, coriander, paprika, salt, and black pepper.
- Mix until well combined and shape into small oval kofta or around skewers.
- Heat a skillet or grill pan over medium heat and brush lightly with olive oil.
- Cook the kofta for 8–10 minutes, turning occasionally, until browned and fully cooked.
- In a large bowl, combine chopped romaine lettuce, cucumber, tomatoes, radishes, green onions, and parsley.
- Add the toasted pita bread pieces to the salad.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, sumac, salt, and black pepper.
- Pour the dressing over the salad and toss gently to combine.
- Arrange the cooked kofta on a serving plate.
- Serve with fattoush salad and hummus drizzled with olive oil.
- Add lemon wedges on the side and serve immediately.
Notes
- Ground beef can replace lamb for a milder flavor.
- Kofta can be baked at 400°F (200°C) for 15–18 minutes instead of pan-cooking.
- Tahini sauce or yogurt sauce pairs well as an additional dip.
- The kofta mixture can be prepared up to 24 hours in advance.
- Uncooked or cooked kofta can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
