Name: Grilled Lamb Kofta with Spring Chickpea Salad, Sumac, Tahini and Yogurt Sauce
Prep time: 50 min
Total time: 50 min
Yield: 6 servings
Ingredients: 3 Tbsp tahini; 1 cup yogurt; 1 Tbsp minced garlic (approximately 3 cloves); 1 Tbsp toasted and ground cumin; 1 tsp toasted and ground coriander seed; 4 Tbsp lemon juice (fresh); 1 tsp honey; Pinch of salt and pepper; 18 pre-soaked wooden skewers; 2 lb(s) ground lamb; 1 cup breadcrumbs; 5 Tbsp grated onion; 2 Tbsp minced garlic; 3 Tbsp parsley; 3 Tbsp fresh mint; 2 Tbsp oregano; 2 Tbsp salt; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp ground cinnamon; 2 tsp ground allspice; ½ tsp chili flakes; ½ tsp black pepper; 1 large can chick peas; 2 cups diced cucumber; 2 cups diced tomato; 2 Tbsp fresh coriander, chopped; 2 Tbsp fresh parsley, chopped; 2 Tbsp fresh mint; ¼ cup julienned red onion

Grilled Lamb Kofta with Spring Chickpea Salad, Sumac, Tahini and Yogurt Sauce

Prep Time

50 min

Yields

6 servings

Courtesy of Chef Mark McEwan for Pure Leaf.

ingredients

Tahini Sauce

Tbsp tahini

cup yogurt

Tbsp minced garlic (approximately 3 cloves)

Tbsp toasted and ground cumin

tsp toasted and ground coriander seed

Tbsp lemon juice (fresh)

tsp honey

Pinch of salt and pepper

Lamb Kofta

pre-soaked wooden skewers

lb(s) ground lamb

cup breadcrumbs

Tbsp grated onion

Tbsp minced garlic

Tbsp parsley

Tbsp fresh mint

Tbsp oregano

Tbsp salt

tsp ground cumin

tsp ground coriander

tsp ground cinnamon

tsp ground allspice

tsp chili flakes

tsp black pepper

Chickpea Salad

large can chick peas

cups diced cucumber

cups diced tomato

Tbsp fresh coriander, chopped

Tbsp fresh parsley, chopped

Tbsp fresh mint

cup julienned red onion

cup olive oil

tsp sumac

cup red wine vinegar

tsp minced fresh garlic

Tbsp honey

Juice of 2 limes

cup toasted slivered almonds

cup pomegranate seeds

cup crumbled good quality feta cheese

Ingredient Substitution Guide

directions

Step 1

Combine all ingredients in a bowl, check seasoning. Thin sauce with a touch of water if necessary.

Step 2

Combine all ingredients in a bowl and mix well.

Step 3

Divide lamb mixture into 18 even portions and shape each portion into a small sausage shape and thread onto each skewer. Cover and once skewered place back in the fridge until ready to grill.

Step 4

Cook kofta on a pre-heated/pre-oiled, medium high grill. Approximately 4 to 5 minutes per side or until internal reaches 165ºC.

Step 5

Let rest covered 5 to 10 minutes before serving.

Step 6

Combine all ingredients in a bowl except the almonds, pomegranates, feta, let stand for approximately 30 minutes before serving.

Step 7

Divide salad among 6 plates topped with 3 kofta skewers each. Over top, drizzle kofta with tahini sauce and garnish with scatter almonds, pomegranate and feta cheese.

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Grilled Lamb Kofta with Spring Chickpea Salad, Sumac, Tahini and Yogurt Sauce