Directions:
- Place the lamb mince (ground lamb), onion, garlic, cumin and coriander in a bowl in a bowl. Using your hands, mix until well-combined; then divide the mixture into 8 portions, and roll into 12-cm long sausages (just under 5 inches).
- Heat a non-stick pan over a medium heat, spray the lamb kofta with oil; and cook, turning occasionally, for 8 minutes or until they are browned and cooked through.
- Meanwhile, pre-heat the grill on a high heat, grill the pita bread on both sides until toasted and crisp, allow to cool and break into large pieces.
- Combine the parsley, mint, cucumber, capsicum, tomato and green onion in a large bowl; drizzle with oil and 1 tablespoon of lemon juice, sprinkle with sumac, season with salt and pepper, add the pita bread and toss gently to combine; and serve with the lamb kofta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 502.08 Kcal (2102 kJ) | ||
| Calories from fat | 272.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.27g | 47% | |
|---|---|---|---|
| Cholesterol | 91.25mg | 30% | |
| Sodium | 289.69mg | 12% | |
| Potassium | 639.87mg | 14% | |
| Total Carbs | 29.04g | 10% | |
| Sugars | 2.68g | 11% | |
| Dietary Fiber | 8.55g | 34% | |
| Protein | 25.48g | 51% | |
| Vitamin C | 72.4mg | 121% | |
| Vitamin A | 3mg | 99% | |
| Iron | 358.6mg | 1992% | |
| Calcium | 199.9mg | 20% | |
| Amount Per 100 g | |||
| Calories | 157.13 Kcal (658 kJ) | ||
| Calories from fat | 85.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.47g | 47% | |
|---|---|---|---|
| Cholesterol | 28.56mg | 30% | |
| Sodium | 90.66mg | 12% | |
| Potassium | 200.25mg | 14% | |
| Total Carbs | 9.09g | 10% | |
| Sugars | 0.84g | 11% | |
| Dietary Fiber | 2.67g | 34% | |
| Protein | 7.97g | 51% | |
| Vitamin C | 22.7mg | 121% | |
| Vitamin A | 0.9mg | 99% | |
| Iron | 112.2mg | 1992% | |
| Calcium | 62.6mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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