Lamb Kofta with Hommus

• Serves 4
• Hint: If using bamboo skewers, soak in water for 20 minutes before using, to prevent burning. You will need about 12 skewers.
• To serve: Tomato, cucumber, feta, red onion, fresh mint & coriander salad pita bread

Lamb Kofta with Hommus

• 2 teaspoons olive oil
• 1 red onion, finely chopped
• 3 cloves garlic, crushed
• 3 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• ½ teaspoon dried chilli flakes
• 500g lamb mince
• 1 egg, lightly beaten
• ¼ cup finely chopped fresh parsley leaves
• 200g tub Copperpot Hommus
• salt

• Heat oil in a small frying pan over a moderate heat. Add onions and cook 3 minutes, stirring occasionally. Add garlic and spices and cook stirring for 1 minute longer. Set aside to cool.
• Place lamb, egg, parsley, onion mixture and 1 tablespoon of the hommus in a bowl and mix with your hands until well combined. Shape about ¼ cup mixture around a skewer to form a sausage shape. Place on a baking paper lined oven tray. Refrigerate 20 minutes.
• Heat a barbecue grill or stove-top grill over a moderately hot heat. Cook koftas 8 minutes, or until cooked through, turning occasionally. Serve with remaining hommus, salad and pita bread.