Lamb Kofta Platter with Humus and Tomato Salad
Lamb Kofta Platter with Hummus and Tomato Salad, this recipe brings together the rich, savoury taste of minced lamb kofta, the creamy texture of hummus, and the fresh vibrancy of a tomato and cucumber salad. I’ve tailored this dish to reflect the rich tapestry of Middle Eastern cuisine, ensuring that each ingredient contributes to a symphony of flavours.
The lamb kofta is a mixture of minced lamb, vegetables, and a blend of spices, grilled to perfection to create a dish that’s both tender and flavourful. Accompanying the kofta is a homemade hummus, a staple in Middle Eastern cuisine, offering a creamy contrast with a hint of garlic and lemon. The cherry tomato and cucumber salad, dressed with olive oil, lemon, and sumac, provides a refreshing and zesty side that complements the rich flavours of the kofta and hummus.
Whether you’re cooking for family, friends, or simply indulging in the joy of creating a beautiful meal, this Lamb Kofta Platter is more than just food—it’s a celebration of culture, tradition, and the simple pleasure of sharing a delicious meal with loved ones. Let’s embark on this culinary journey together, step by step, to create a dish that’s as nourishing for the soul as it is for the body.
DIABETIC-FRIENDLY ASPECTS
Rich in Non-Starchy Carbohydrates: This recipe offers a balanced mix of protein, fats, and mainly non-starchy carbohydrates, which can prevent spikes and increase satiety for a long-term.
Fiber-Rich Salad: The cherry tomato and cucumber salad is rich in fiber, which can help regulate blood sugar levels, especially if you start the meal with the salad.
Healthy Fats and Protein in Hummus: The hummus provides healthy fats from tahini and a great protein source, which can improve insulin sensitivity.
THYROID-FRIENDLY ASPECTS
Selenium-Rich Lamb: Lamb is a good source of selenium, a mineral important for thyroid function and hormone production.
Anti-inflammatory Ingredients: The parsley, garlic, and spices in this recipe have anti-inflammatory properties, which can benefit thyroid health.
BALANCED MACRONUTRIENT PROFILE
Calories: Approximately 400 kcal per serving.
Protein: Each serving delivers around 25g of protein.
Carbohydrates: With approximately 15g of carbohydrates per serving.
Fat: The platter contains about 30g of fats per serving.
Ingredients and Health Benefits of Lamb Kofta Platter with Humus and Tomato Salad
Lamb Kofta:
Minced Lamb: The star of the dish, lamb provides a rich, slightly gamey flavour that’s characteristic of umany Middle Eastern dishes. It’s high in protein and essential nutrients, offering a robust base for the kofta.
Red Onion: Adds sweetness and depth, complementing the lamb’s richness.
Tomato and Red Capsicum: These vegetables introduce moisture and a subtle sweetness, enhancing the kofta’s texture and flavor.
Parsley: Adds a fresh, herbaceous note, balancing the hearty flavours of the meat.
Garlic: Provides a pungent, aromatic element that’s fundamental in Middle Eastern cuisine.
Green Chili: Introduces a mild heat, adding another layer of complexity to the kofta.
Spices (7 spices, Salt, Black Pepper, Cardamom): These spices are carefully selected to elevate the meat’s flavour, offering warmth, depth, and a hint of spice.
Cherry Tomato and Cucumber Salad:
Cherry Tomatoes and Cucumbers: Offer a juicy, refreshing contrast to the rich kofta.
Fresh Herbs (Mint, Parsley, Zaatar): Provide a burst of freshness and a link to traditional Middle Eastern flavours.
Sumac: Adds a tangy, lemony flavour that’s uniquely Middle Eastern.
Olive Oil and Lemon Juice: Serve as the base for the dressing, adding richness and acidity to brighten the salad.
Hummus:
Chickpeas: The foundation of hummus, providing a creamy texture and a nutty flavour.
Tahini: Adds a rich sesame flavor that’s essential to traditional hummus.
Lemon and Garlic: Introduce acidity and sharpness, balancing the creaminess of the chickpeas and tahini.
Preparation Tips for Lamb Kofta Platter with Humus and Tomato Salad
- Ensure all the kofta ingredients are finely chopped or blended to achieve a uniform texture.
- Allow the kofta mixture to rest in the refrigerator for 30 minutes before shaping it to enhance the flavours.
- When shaping the kofta, wet your hands slightly to prevent sticking.
Serving Tips for Lamb Kofta Platter with Humus and Tomato Salad
- Serve the kofta on a bed of hummus with the salad on the side for a visually appealing presentation.
- Accompany the dish with warm pita bread or rice to complete the meal.
- Garnish with additional fresh herbs or a sprinkle of paprika for an extra touch of colour and flavour.
storage tips
- Store leftover kofta, hummus, and salad separately in airtight containers in the refrigerator.
- The kofta and hummus can last up to 3-4 days, while the salad is best consumed within 1-2 days to maintain freshness.
- Reheat the kofta gently, avoiding the microwave if possible to preserve texture.
Lamb Kofta Platter with Humus and Tomato Salad
Ingredients
Kofta
- 500 g lamb, minced
- 1 red onion
- 1 small tomato
- ½ red capsicum
- ½ bunch parsley
- 3 tbsp garlic
- 1 small green chilli, deseeded
- 1 tbsp 7 spices
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cardamon powder
Cherry Tomato and Cucumber Salad
- 1 small red onion, finely sliced
- ¼ cup olive oil
- ½ tsp sumac
- 1 lemon, juiced
- pepper, to taste
- 2 cups cherry tomatoes, halved
- 4 cucumber, chopped
- handful fresh mint
- handful fresh parsley
- handful fresh zaztar (thyme)
Hummus
- 1 can (15oz) chickepeas, drained
- 3 tbsp tahini
- ¼ tsp paprika
- 1 lemon, juice and zest
- 1 clove garlic, minced
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Soak bamboo skewers in water for 30 minutes, then pat them dry. This prevents the skewers from burning when cooking.
- In a food processor, combine the onion, tomato, capsicum, parsley, garlic, green chilli pepper, 7 spices, salt, black pepper, and cardamom. Pulse to form a loose paste.
- In a large bowl, combine the mixture with the minced lamb, and knead the ingredients with your hands. Shape 75g of the meat mixture into skewers. Brush a grill pan with olive oil and heat it over medium-high heat.Grill the beef for about 8 to 10 minutes, flipping halfway through. Keep them warm until ready to serve.
- To make the hummus, add the chickpeas, tahini, paprika, lemon zest, lemon juice, minced garlic, and salt to a food processor. Pulse until creamy, adding a tablespoon of cold water at a time to reach the desired consistency (approximately 1/4 cup of water). Taste for salt and pepper.
- In a small bowl, prepare the dressing by combining the sliced onions, olive oil, lemon juice, sumac, and season with salt and pepper. In a medium-sized bowl, combine the cherry tomatoes, cucumbers, chopped parsley, and mint. Pour the onion dressing over the salad and toss gently to combine.
- In a serving platter, spread the hummus on the base. Top with the kofta skewers, and finally, add the simple cucumber and tomato salad on top. Serve with toasted pita bread on the side. Enjoy your Lamb Kofta Platter with Pita Bread!
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