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Lamb koftas with salad

Lamb koftas with salad

Total Time
30 min
15 min
15 min
Pitta breads are torn then toasted and tossed through salad in this easy and delicious Middle Eastern-style dish. A sprinkling of sumac gives it a citrusy tang.


Wholemeal pita bread

2 large, (2 x 68g)

Lean lamb mince

400 g

Ground cumin

1 tsp

Dried coriander

1 tsp, ground

Ground cinnamon

¼ tsp


2 clove(s), crushed

Fresh flat-leaf parsley

2 tbs, finely chopped

Cos lettuce

2 baby, gem variety, shredded

Cherry tomatoes

150 g, quartered

Reduced fat feta cheese

50 g, crumbled

Ground sumac

½ tsp, plus extra to serve

Lemon juice

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Tear pita bread into 3-4cm pieces and place on a baking tray. Bake for 8-10 minutes or until golden and crisp.
  2. Meanwhile, combine lamb, cumin, coriander, cinnamon, garlic and 1 tablespoon parsley in a large bowl. Season with salt and pepper. Shape mixture into 12 oval-shaped patties. Thread 3 patties each onto 4 metal or wooden skewers (see tip).
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook koftas, turning, for 10-12 minutes or until browned and cooked through.
  4. Place lettuce, remaining parsley, tomatoes and feta on a serving plate. Combine sumac and lemon juice in a small bowl. Drizzle dressing over salad. Add pita bread and toss to combine. Serve koftas with salad, sprinkled with extra sumac.


Soak wooden skewers in cold water for 10 minutes before using to stop them from burning during cooking.