Lamb Kofta
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
- Difficulty Level Moderate
Ingredients
- 3 Small Aubergines
- 1 Tbsp Coconut Oil
- Sea Salt (to taste)
- 1 jar of Al'Fez Houmous
- 2 Tbsp Olive Oil
- 2 Large Pitta Breads - sliced
- Fresh Coriander (for garnish)
- 1.2 kg of Minced Lamb
- 1 Egg
- 2 Red Onions (diced)
- 2 Tbsp Chopped Coriander Leaves
- 3 Tbsp Al'Fez Lebanese Baharat Spice Mix
Instructions
- Preheat an oven to 180°C.
- To make the lamb kebabs: Mix the lamb mince with the egg, red onion and chopped coriander.
- Shape small amounts of the mix around wooden skewers with your hands and roll through the Baharat spice blend.
- Bake in a preheated oven for 12 minutes.
- Cut the aubergines into thin, equal slices. Brush with the coconut oil and grill in a grill pan or under a panini grill for 5 minutes.
- Season with coarse sea salt and set aside.
- Arrange the grilled aubergine slices on a plate and top with hummus.
- Place the lamb kebabs and pitta bread where desired on the plate. Top with some olive oil, extra Baharat spice mix and a sprinkle of coriander leaves.
- Servings : 10
- Ready in : 40 Minutes
- Course : Main
- Recipe Type : Dinner Party
- Ingredient : Houmous
