Sheet Pan Lamb Kofta Kebabs & Fries
with Hummus & Pickled Onion Salsa
- Wheat
- Gluten
- Sesame
- Eggs
- Milk
- Milk
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Walnut
A curated edit of the internet’s most viral recipes—ready for your kitchen. These juicy lamb kofta kebabs are the "main character" of your dinner, roasted on a single sheet pan for maximum flavour with zero kitchen drama. Served with creamy hummus and a garlic sauce that hits different, it’s a Mediterranean-style feast that’s total goals.
Ingredients
2
Potato
½
Red Onion
1
Tomato
1
Cucumber
1 packet
Parsley
250 g
Lamb Mince
1 sachet
Middle Eastern Seasoning
1 packet
Large Wraps
(Contains: Wheat, Gluten May be present: Milk.)
1 packet
Hummus
(Contains: Sesame May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice red onion (see ingredients). Slice tomato into thin wedges. Thinly slice cucumber into sticks. Roughly chop parsley.
• In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• In a large bowl, combine lamb mince, Middle Eastern seasoning, half of the parsley, and a pinch of salt.
• Transfer the kofta to a small baking dish. Spread it evenly into about 1cm thick layer.
• Use a butter knife or the edge of a spatula to score the meat mixture, all the way to the bottom of the pan, into 2 cm strips (or 2 per person). Drizzle with a little extra virgin olive oil.
• Bake the kofta on the top rack for 8-10 minutes or until the meat is fully cooked through.
• Turn the oven grill on, and grill koftas for a further 3-5 minutes, or until golden and charred.
• Drain pickled onion and return to the bowl. Add tomato, the remaining parsley, and a drizzle of olive oil. Season to taste.
- Microwave large wraps on a plate in 10-second bursts until warmed through.
- Spread wraps with hummus, then fill with some cucumber, tomato salad, beef koftas and garlic sauce.
- Fold the bottom of the wrap over the filling, then fold in one side. Roll tightly from the bottom to form the wrap.
- Divide sheet pan lamb kofta kebabs between plates. Serve with fries. Enjoy!
TIP: For an extra crunch, heat wrap in a sandwich press for 2-3 minutes, until golden brown.
