Kelsey & Amanda’s Lamb kofta with flatbread, tabbouleh, hummus and garlic sauce

So many textures, so many flavours, this lamb kofta will become a family favourite in no time.
1H 30M

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Lamb Kofta
Garlic Sauce



To make kofta, process all ingredients, except lamb, in a food processor until finely chopped. Place mixture in a bowl with lamb. Using your hands, mix well to combine. Season well. Shape mixture around 8 skewers in kofta shapes. Refrigerate until required.


To make hummus, process chickpeas, tahini, garlic and spices in a food processor until finely chopped. Add remaining ingredients and 3 tbs hot water and process until combined. Set aside until needed.


To make garlic sauce, process garlic, egg white, lemon juice and 2 tbs water in a food processor until smooth. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and creamy.


To make tabbouleh, place burghul in a bowl. Stir in lemon juice and set aside for 15 minutes to soften. Add remaining ingredients and stir to combine. Season.


To make flatbread, sift combined flour, yeast and sugar into a bowl. Stir in 250ml (1 cup) water until a dough forms. Turn out dough onto a lightly floured work surface and knead until smooth. Enclose dough in plastic wrap and set aside for 10 minutes to rest. Divide into 8 mandarin-size balls, then roll out each ball until 3mm thick.


Preheat a lightly greased barbecue hotplate over high heat. Add flatbreads to hotplate and cook for 2 minutes on each side or until browned.


Preheat a barbecue grill plate over high heat. Brush kofta all over with oil, then add to grill and cook, turning, for 8-10 minutes or until just cooked through.


Divide flatbreads among serving plates. Top with tabbouleh and kofta. Serve with hummus and garlic sauce to the side.

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