Lamb Kofte Kebab, Hummus & Couscous


The daily “what will we have for dinner tonight” conversation that usually takes place here around 7.15am as someone is getting ready to race to the bus with the teenager, can often end up mid week going back to the old reliables. (Our current list goes between Chilli, Homemade burgers, Mexican Chickan Wraps, a curry of some description, maybe steak one night and fish if one of us can get to the fish shop before it closes – not always easy when we are back at work). So Monday last I felt the need to add something new to the weekday ‘list’ (in the interests of complete honesty I also had a windfall day off so I had a bit of time to think) but this is being added to the the ‘list’, as it has all the requirements to make “the list” – quick, inexpensive, tasty and  everyone (11 – 40+ yr olds) loved it. Lamb Kofte with homemade hommus & couscous.

I don’t usually love bought Hummus, this however is a completely different matter. The sort of stuff you find yourself dipping hot toast into later that night when you should just go to bed early on a Monday night.


1 medium onion
1 small bunch of parsley
1 small bunch of mint, leaves only
750g minced lamb
50g toasted pine nuts, roughly chopped
1½ tsp ground cinnamon
1½ tsp ground allspice
½ tsp grated nutmeg
1½ tsp black pepper
1½ tsp salt

  • Finely chop the onion (or blitz in the blender – you’ll have it out to make the hummus anyway). Put in a large bowl. Finely chop the parsley and mint, and add.
  • Toast the pine nuts in a dry pan and chop. Add to the mixture.

pine nuts panpine nuts

  • Add the spices and the minced lamb.


  • Mix in the meat, pine nuts, spices and salt until thoroughly combined.


  • Shape into fingers, patties, meatballs or around flat skewers. I find this shape works best for putting into hot pitta bread. Cover and chill for at least an hour.


  • These cook really well on the BBQ, or in a pan. Heat a frying pan, griddle or barbecue greased with a little oil. Cook the kebabs until golden brown on all sides, and cooked through to your liking. OR cook as I did in the oven at 180C for 25 mins, turning once.
  • Eat immediately with flatbreads and yoghurt, Hummus (see below) and couscous.



adapted from “Jerusalem


Tin of Chickpeas

3 tablespoons Tahini

3 cloves garlic

3 / 4 fl oz water (depending on how runny you like your hummus)

Juice of half a lemon



  • Blend all ingredients. Yes, its that simple.


  • And serve!


(Back to Spag Bol Tuesday!)



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