Lamb Kofte With Beetroot Hummus Recipe

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 Lamb kofte is served with beetroot hummus Lamb kofte with beetroot hummus recipe
Lamb kofte with beetroot hummus

Lamb kofte is served with beetroot hummus – flavours of the Mediterranean prepared fast and fresh in only 30 minutes.

To prep 0:20 | To cook 0:10 | Ingredients 13 | Difficulty EASY | Servings 4


You will need a food processor for this recipe.


1 small red onion
3 garlic cloves, halved
1/2 cup fresh mint leaves
500g lamb mince
1 1/2 teaspoons ground coriander
1/2 teaspoon dried chilli flakes
1 lemon, rind finely grated, juiced
1 tablespoon ground cumin
90g (1/4 cup) drained chickpeas
120g drained canned baby beetroot (see Notes)
2 tablespoons low-fat Greek yoghurt
150g grape tomatoes, halved
Wholemeal pita bread, grilled, to serve


Step 1
Preheat panggangan to 180C/160C fan forced. Process the onion and 2 of the garlic cloves in a food processor until finely chopped. Finely chop half the mint. Combine the mince, onion mixture, chopped mint, coriander, chilli flakes, lemon rind and 3 tsp of the cumin in a bowl. Season well. Shape into eight 8cm-long kofte shapes. Thread 2 kofte each onto 4 metal skewers.

Step 2
Heat a non-stick ovenproof frying pan over medium-high heat. Spray kofte with olive oil. Cook, turning, for 5 minutes or until browned. Transfer to oven. Cook for 4-6 minutes or until just cooked through. Rest for 4 minutes.

Step 3
Meanwhile, for the hummus, process the chickpeas, beetroot, yoghurt, 1 tbs of the lemon juice and remaining garlic clove and cumin in a food processor until smooth and combined. Season.

Step 4
Combine the tomato, remaining mint leaves and 1 ⁄2 tbs lemon juice in a bowl. Divide kofte, beetroot hummus and tomato salad among serving plates. Serve with pita bread.


Canned baby beetroot is convenient, mild, sweet and ready to puree.

Replace the beetroot hummus with a store bought tub of tzatziki or regular hummus.


Energy 2188kJ
Fat saturated 8.00g
Fat Total 21.00g
Carbohydrate sugars g
Carbohydrate Total 44.00g
Dietary Fibre 8.00g
Protein 36.00g
Cholesterol mg
Sodium mg

Taste Magazine – June 2014 , Page 44
Recipe by Katrina Woodman

happy cooking.

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