Lamb kofte with pea tabbouleh and garlic yoghurt

Lamb, pea and mint are a perfect combination for spring. We've given this dish a Lebanese (and gluten-free) twist.

You'll need

Olive oil, for drizzling 250 gm Greek-style yoghurt 1 small garlic clove, crushed Coriander cress, sumac (optional) and lemon wedges, to serve   Lamb kofte 500 gm coarsely minced lamb 1 small Spanish onion, finely grated 2 garlic cloves, crushed 2 tsp baharat (see note) ¼ tsp ground chilli ¼ tsp ground allspice   Pea tabbouleh 500 gm frozen peas 2 Lebanese cucumbers, seeded and coarsely chopped 1 cup (loosely packed) mint, finely chopped 1 cup (loosely packed) flat-leaf parsley, finely chopped 3 spring onions, thinly sliced 60 ml (¼ cup) extra-virgin olive oil 1½ tbsp lemon juice 1 small garlic clove, crushed Finely grated rind of 1 lemon Pinch of ground chilli


  • 01
  • For kofte, heat a barbecue or char-grill pan to medium-high heat. Combine lamb, onion, garlic and spices in a bowl and season generously to taste. Knead until mixture comes together and is slightly sticky (1-2 minutes). Divide into 12 balls and thread onto metal skewers.
  • 02
  • For pea tabbouleh, cover peas with boiling water in a bowl, then strain and pulse in a food processor until coarsely crushed. Combine in a bowl with cucumber, herbs and spring onion. Whisk olive oil, lemon juice, garlic, lemon rind and chilli in a bowl to combine and season to taste. Add to salad just before serving, tossing lightly to combine.
  • 03
  • Drizzle kofte with oil and grill, turning occasionally, until browned and just cooked through (5-6minutes). Rest for 5 minutes.
  • 04
  • Combine yoghurt and garlic in a small bowl, season to taste and drizzle with olive oil. Scatter kofte with coriander cress and sumac, and serve with pea tabbouleh, yoghurt and lemon wedges.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Baharat, a Middle Eastern spice mix, is available from Herbie’s Spices ( or Middle Eastern delicatessens.

Featured in

Sep 2017

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