Lamb koftas with fattoush
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Lamb mince 10% fat, raw
500 g
Red onion
½ small, finely grated
Garlic
2 clove(s), crushed
Chilli, green or red
1 individual, deseeded and finely chopped
Ground Cumin
1 teaspoon(s), level
Ground Cinnamon
1 teaspoon(s), level
Mint, Fresh
1 teaspoon(s), chopped
0% fat natural Greek yogurt
100 g
Lemon
½ zest(s) of 1
White pitta bread
2 medium
Calorie controlled cooking spray
4 spray(s)
Cherry Tomatoes
450 g, halved
Cucumber
½ individual, extra large, thinly sliced
Red onion
½ small, thinly sliced
Parsley, fresh
5 sprig(s), fresh, chopped
Olive Oil
1 teaspoon(s)
White Wine Vinegar
1 teaspoon(s)
Sumac
1 teaspoon(s), level
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4, and the grill to high.
2
To make the koftas, combine all the ingredients except the yogurt and lemon zest and season well. Shape the mixture into 8 equal portions. Run 8 wooden skewers under cold water (to prevent them burning) then shape each portion of mince around a skewer. Grill the koftas for 8-10 minutes, turning once, until cooked through.
3
Meanwhile, split the pitta breads in half, put on a baking tray and mist with cooking spray. Bake for 5 minutes or until crisp and golden brown. Set aside to cool.
4
While the koftas are grilling and the pittas are baking and cooling, put the tomatoes, cucumber, onion and parsley in a bowl. In a separate bowl, whisk together the oil, vinegar and sumac and season well. Pour the dressing over the salad and toss until well combined.
5
Break the cooled pitta breads into rough pieces and mix into the salad.
6
In a small bowl, mix together the yogurt and lemon zest and season well. Serve the koftas with the fattoush and a dollop of the lemon yogurt mixture on the side.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.