Fast Recipes

Spiced lamb and pine nut köfte with pita

A fast and flavourful take on a classic.

By Emma Knowles & Lisa Featherby
  • Serves 4
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  • 700 gm coarsely minced lamb
  • 30 gm pine nuts
  • ¼ cup each finely chopped mint and flat-leaf parsley
  • 1 small onion, diced
  • 1 garlic clove, finely chopped
  • 3 tsp ras el hanout
  • 1 tsp each dried chilli flakes and dried mint
  • Finely grated rind of 1 lemon
  • 1½ tbsp olive oil
  • 8 shop-bought mini pita bread
  • To serve: shop-bought hummus
Pickled chilli salad
  • 1 small Spanish onion, thinly sliced
  • 1 garlic clove, finely chopped
  • Juice of 1 lemon
  • 6 pickled chillies, thinly sliced (see note)
  • 2 tbsp extra-virgin olive oil
  • 1 cup coarsely torn flat-leaf parsley


  • 1
    Preheat oven to 180C. Combine lamb, pine nuts, herbs, onion, garlic, ras el hanout, chilli, dried mint and lemon rind in a bowl, season generously to taste and mix well to combine. Roll into 16 even oval-shaped balls and thread 2 onto each of 8 metal skewers.
  • 2
    Heat oil in a large frying pan over medium-high heat, add skewers and cook, turning occasionally, until browned (4-5 minutes). Transfer to an oven tray and bake until just cooked through (2-3 minutes). While the skewers cook, wrap pita bread in foil and transfer to oven to warm through.
  • 3
    Meanwhile, for pickled chilli salad, combine onion, garlic and lemon juice in a bowl and stand until onion softens and turns pink (2-3 minutes). Add pickled chilli, and just before serving add oil and parsley, season to taste and toss to combine.
  • 4
    Serve köfte with pickled chilli salad, warm pita and hummus.


Note Pickled chillies are available from select delicatessens.