Lamb Kofta with Fattoush Salad and Hummus

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

1. In a bowl, combine the ground lamb, minced garlic, grated onion, parsley, mint, cumin, coriander, paprika, salt, and black pepper. Mix until well combined.
2. Shape the mixture into small oval-shaped kofta or form them around skewers if desired.
3. Heat a skillet or grill pan over medium heat and lightly brush with olive oil.
4. Cook the kofta for about 8–10 minutes, turning occasionally, until browned and fully cooked.
5. To prepare the fattoush salad, combine the chopped romaine lettuce, cucumber, tomatoes, radishes, green onions, and parsley in a large bowl.
6. Add the toasted pita pieces to the salad.
7. In a small bowl, whisk together olive oil, lemon juice, minced garlic, sumac, salt, and black pepper to make the dressing.
8. Pour the dressing over the salad and toss gently to combine.
9. Arrange the cooked lamb kofta on a serving plate.
10. Serve with a generous portion of fattoush salad and a side of hummus drizzled with olive oil.
11. 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.

Lamb Kofta with Fattoush Salad and Hummus

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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.

• Author: Laura
• 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

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Instructions

1. In a bowl, combine ground lamb, minced garlic, grated onion, parsley, mint, cumin, coriander, paprika, salt, and black pepper.
2. Mix until well combined and shape into small oval kofta or around skewers.
3. Heat a skillet or grill pan over medium heat and brush lightly with olive oil.
4. Cook the kofta for 8–10 minutes, turning occasionally, until browned and fully cooked.
5. In a large bowl, combine chopped romaine lettuce, cucumber, tomatoes, radishes, green onions, and parsley.
6. Add the toasted pita bread pieces to the salad.
7. In a small bowl, whisk together olive oil, lemon juice, minced garlic, sumac, salt, and black pepper.
8. Pour the dressing over the salad and toss gently to combine.
9. Arrange the cooked kofta on a serving plate.
10. Serve with fattoush salad and hummus drizzled with olive oil.
11. 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