Great for groups!

Ingredients

Vegetable oil, to brush

LAMB KOFTA

1 onion, chopped

1 bunch flat-leaf parsley, chopped

2 garlic cloves, chopped

1 tbs extra virgin olive oil

1 tsp ground cumin

1 tsp ground coriander

1 lemon, zested

600g minced lamb shoulder

Salt and pepper, to season

HUMMUS

400g can chickpeas, drained

2 tbs tahini

3 garlic cloves, crushed

1 tsp ground cumin

¼ tsp salt

1 pinch paprika

1 lemon, juiced

80ml (1 /3 cup) olive oil

GARLIC SAUCE

6 garlic cloves

1 egg white

1 lemon, juiced

250ml (1 cup) vegetable oil

TABBOULEH

60g (1 /3 cup) fine burghul

1 lemon, juiced

2 bunches flat-leaf parsley, finely chopped

½ bunch mint, leaves picked

2 vine-ripened tomatoes, finely chopped

3 spring onions, chopped

60ml (¼ cup) olive oil

FLATBREAD

300g (2 cups) '00' flour, plus extra, to dust

2 tsp dried yeast

1 tsp caster sugar

Method

To make kofta, process all ingredients, except lamb, in a food processor until finely chopped. Place mixture in a bowl with lamb. Using your hands, mix well to combine. Season well. Shape mixture around 8 skewers in kofta shapes. Refrigerate until required.

To make hummus, process chickpeas, tahini, garlic and spices in a food processor until finely chopped. Add remaining ingredients and 3 tbs hot water and process until combined. Set aside until needed.

To make garlic sauce, process garlic, egg white, lemon juice and 2 tbs water in a food processor until smooth. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and creamy.

To make tabbouleh, place burghul in a bowl. Stir in lemon juice and set aside for 15 minutes to soften. Add remaining ingredients and stir to combine. Season.

To make flatbread, sift combined flour, yeast and sugar into a bowl. Stir in 250ml (1 cup) water until a dough forms. Turn out dough onto a lightly floured work surface and knead until smooth. Enclose dough in plastic wrap and set aside for 10 minutes to rest. Divide into 8 mandarin-size balls, then roll out each ball until 3mm thick.

Preheat a lightly greased barbecue hotplate over high heat. Add flatbreads to hotplate and cook for 2 minutes on each side
or until browned.

Preheat a barbecue grill plate over high heat. Brush kofta all over with oil, then add to grill and cook, turning, for 8-10 minutes or until just cooked through.

Divide flatbreads among serving plates. Top with tabbouleh and kofta. Serve with hummus and garlic sauce to the side.

For more recipes from this yes’s series of MKR, including perfectly scored 10 out if 10 dinner, plus decadent desserts, pick up your copy of MKR The Cookbook 2017 today! Available at selected newsagents and supermarkets, or online.