Ingredients
500g lean lamb mince
see notes
1 large garlic clove
minced
1 tsp finely grated lemon zest
about 1/2 lemon
1 tsp ground cumin
1 egg
lightly beaten
2 tbsp plain flour
olive oil spray
1 tbsp sesame seeds
2 cups mint leaves
loosely packed, roughly chopped
1 cup parsley leaves
loosely packed, roughly chopped
1/2 red onion
finely sliced
1 Lebanese cucumber
sliced
2 tomatoes
roughly chopped
½ cup light Greek style yogurt
1 small garlic clove
crushed
1 tsp finely grated lemon zest
about 1/2 lemon
4 store bought pita bread
medium size – about 24-26cm diameter
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Sesame
Equipment
- 1 oven
- 1 baking tray
- 1 baking paper
- 1 mixing bowl
Instructions
- Heat oven to 200ºC conventional (180ºC fan-forced) and line a tray with baking paper.
- Mix kofta ingredients together and form small meatballs (about a tablespoon each).
- Place kofta meatballs on the baking paper and spray lightly with oil.
- Bake in the oven for 20-25 minutes until cooked.
- While kofta is cooking, toss together mint, parsley, red onion, cucumbers and tomatoes.
- Mix yoghurt, garlic and lemon zest together and set aside.
- Roll kofta, mint salad and yoghurt dressing in pita bread and serve.
Notes
Tip
If you can’t find lean lamb mince, buy some lean leg steaks and pulse in the food processor until minced (or you could just use regular lamb mince). You could also use lean beef mince instead.
Tip
This recipe was created by Jay Rogers for Kidspot, Australia’s best recipe finder.
Variation
Rosemary is such a perfect partner to lamb that it’s nice to add one teaspoon of chopped fresh or dried rosemary to the kofta mix.
