Lamb kofta in pita pockets
(at time of publication)
- ½ medium onion, peeled
- 1 large clove garlic, peeled
- 400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
- 500g lean lamb mince
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon chilli powder
- 1 teaspoon mint
- salt, to season
- 1 cup low-fat plain yoghurt
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- salt, to taste
- To serve
- 4 large (20cm) wholemeal pita breads, warmed
- ½ lettuce, shredded
- 2 medium tomatoes, diced
- 1-2 medium carrots, grated
1 Preheat oven to 200°C. Place onion and garlic in a food processor and chop finely. Add chickpeas and process until roughly chopped. Break mince into 6-8 chunks and add to processor with spices, mint and salt. Process in short bursts until well mixed and beginning to hold together.
2 Remove mixture from bowl and divide into quarters. With wet hands, divide each quarter in half and shape into sausage shapes (to make 8 kofta). Arrange kofta on a Teflon or baking-paper lined oven tray. Bake for 12-15 minutes, turning once after 6 minutes, until golden brown.
3 While kofta cook, mix sauce ingredients in a small bowl and prepare serving accompaniments.
4 Halve pita breads and fill with lettuce, tomato, carrot and kofta. Add 1 or 2 spoonfuls of sauce and serve.
Make it gluten free: Use gluten-free varieties of yoghurt and pita bread.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 5g
Dietary fibre 11g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us