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!