Ingredients

650g lamb mince
1 medium (150g) brown onion, chopped finely
1 clove garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup (70g) stale breadcrumbs
1 egg, beaten lightly
salt and freshly ground black pepper
4 pita bread pockets
1 tablespoon olive oil
250g purchased tabbouli (takes too long to make!)
1 medium (150g) tomato, chopped finely
200g hummus
1 teaspoon extra virgin olive oil, extra
¼ teaspoon ground paprika
200g beetroot dip
lemon wedges, to serve

Method

Combine lamb, onion, garlic, spices, breadcrumbs, egg, salt and pepper in a medium bowl; mix well. Shape the mixture into 12 ovals and thread onto skewers.

Cook the skewers on a heated oiled grill plate (or grill or barbecue) until browned and cooked through. Brush bread with oil, cook on heated grill plate until browned lightly.If you can’t be stuffed doing this go for a minute under the grill or a really short time in the toaster.

Meanwhile, combine tabbouli and tomato with salt and pepper to taste in a medium bowl; toss gently. Drizzle hummus with extra oil and sprinkle with paprika.

Arrange kofta skewers, bread, tabbouli, hummus and beetroot dip on a serving platter. Serve with lemon wedges, if desired.

Try a grenache with this.

The skewers will not burn if you soak them in water first.