Lamb Kofta Open-Faced Pita Sandwiches are a delicious and flavorful lunch or dinner. Start by combining onion, parsley and fresh mint with a plethora of dried spices and mix it with ground beef and lamb. The kofta is baked on skewers and is served on warm pita with all the fixings.
Nothing like starting Monday after the best weekend ever. On Friday, Pat and I ran all our errands. Pat’s errands consisted of going to the bank and a hair cut appointment. My errands meant stopping into 5 different stores to buy plants. I purchased 4 new plants and I’m SO in love.
On Saturday I made this for lunch and after we had an impromptu visit from friends later that day. Then on Sunday, the weather was 50° and we went on a long 4 mile hike. We stumbled on the old Haven Hill House ruins, which at one time was owned by Edsel Ford (son of Henry Ford) before being donated, and hiked the entire property. I’m sure I’ll share the photos when I post my Year In Review but it was breath taking.
It was such a jam-packed weekend but the good kind. And now, it’s currently late Sunday evening and I’m just getting to writing up this post and thinking about the leftovers I’ll have for lunch tomorrow.
The lamb kofta sits atop hummus slathered warm pita bread and is topped with fresh topping and the most delicious garlic yogurt sauce.
Delish.
Make the garlic yogurt sauce first. I didn’t photography this because it’s literally just throwing 1 cup plain non-fat Greek Yogurt in a bowl with 2 tablespoons mayo, 2 grated cloves of garlic, juice from 1/2 a lemon, a 1/2 teaspoon each of sugar and white pepper, plus kosher salt to taste – about 1/4 to 1/2 teaspoon, more or less to taste.
For the lamb kofta you will need:
- fresh parsley leaves
- fresh mint leaves
- white onion
- peeled fresh garlic
- ground lamb AND ground beef
- kosher salt
- ground coriander
- ground cumin
- allspice
- white pepper
- ground turmeric
- ground cardamom
Preheat your oven to 400℉ (or 200℃).
Into the bowl of your food processor, fitted with the blade attachment, add 2/3 cup fresh parsley leaves, 1/4 cup fresh mint leaves, 1 medium white onion and 3 cloves peeled fresh garlic.
Pulse until finely minced. This smells incredible!
Next, in a large mixing bowl, add 1 pound each of ground lamb and lean ground beef, then add in the onion/parsley mixture.
Then season with; 1-1/2 teaspoons kosher salt, 1-1/2 teaspoons ground coriander, 1 teaspoon ground cumin, 3/4 teaspoon allspice, 1/2 teaspoon ground white pepper, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground cardamom.
Next, using a fork, mix until combined.
So simple!
Next, take a palmful of the lamb mixture and form oblong patties onto metal (or wooden skewers that have soaked in water for at least 30 minutes). Place on a lightly sprayed wire rack that is set into a rimmed baking sheet. Repeat with the remaining mixture and preheat your oven to 400°.
Bake the lamb kofta for 2o to 25 minutes or until browned on top and fully cooked.
Once baked (and smelling amazing), top warm pita or naan with hummus, lamb kofta and any other toppings your heart desires. Drizzle with the garlicky white yogurt sauce and extra black pepper.
I served a tomato cucumber salad over top, which I hope to share with you tomorrow!
Fresh produce meets deeply spiced meet and it makes for one delicious meal.
Enjoy! And if you give this Lamb Kofta Open-Faced Pita Sandwiches recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Lamb Kofta Open-Faced Pita
Ingredients
FOR THE GARLIC YOGURT SAUCE:
- 1 cup plain nonfat Greek yogurt
- 2 tablespoons mayonnaise
- 2 cloves garlic, grated
- 1/2 lemon, juiced
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- kosher salt, to taste
FOR THE KOFTA:
- 1 medium white onion, roughly chopped
- 2/3 cup parsley, loosely packedcoarsely chopped fresh flat leaf
- 1/4 cup mint , loosely packed
- 3 cloves garlic, peeled and coarsely chopped
- 1 pound ground lamb
- 1 pound ground lean beef, 96/4 ratio
- 1½ teaspoons kosher salt
- 1½ teaspoons ground coriander
- 1 teaspoon ground cumin
- 3/4 teaspoon ground allspice
- 1/2 teaspoon white pepper, ground
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cardamom
FOR SERVING:
- 8 pita, or naan, warmed or toasted
- 8 tablespoons hummus
- 1 recipe cucumber tomato salad
- 1 recipe white garlic sauce
- mint
- parsley
- black pepper, freshly ground
Instructions
FOR THE GARLIC YOGURT SAUCE:
- In a mixing bowl, combine yogurt, mayo, garlic, sugar, white pepper and salt.
FOR THE KOFTA:
- Preheat your oven to 400℉ (or 200℃).
- In your food processor, fitted with the blade attachment, combine the onion, parsley, mint and garlic. Pulse until finely minced.
- In a large mixing bowl, combine the lamb, beef and onion/parsley mixture along with salt, coriander, cumin, allspice, white pepper, turmeric and cardamom.
- Take a palmful of the lamb mixture and form oblong patties around metal (or wooden skewers that have soaked in water for at least 30 minutes).
- Place the skewers on a lightly sprayed wire rack that is set into a rimmed baking sheet. Repeat with the remaining mixture.
- Bake the lamb kofta for 20 to 25 minutes or until lightly browned on top and fully cooked through.
- Once baked, top warm pita or naan with hummus, lamb kofta and any other toppings your heart desires. Drizzle with the garlicky white yogurt sauce and extra black pepper.
Notes
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Wow, these sound really delicious. I think your recipe instructions are incomplete. Thanx for the recipe
Hi Cindy! Thanks, I totally forgot to add the instructions for the garlic sauce! And I’m sharing the cucumber tomato salad tomorrow 🙂