Al Fresco or Indoor Lamb Kofte with Hummus

Just when thoughts of eating al fresco have been buried in some parts of the world (like the UK), in others they are gaining momentum (hello Australia!). So how about a recipe that straddles both scenarios?

How about lamb kofte skewers served with a creamy hummus and crunchy roasted chickpeas, a little cucumber and pomegranate salad on the side, and maybe flatbread (if you can tolerate it)? Those in summer climes can cook outdoors on the barbie, and those who have unearthed and are wearing their autumn woollens can cook under the grill or broiler indoors.

This recipe uses regular mango chutney and to date I haven’t come across a low sugar option but you could use a low-sugar marmalade or apricot jam if this concerns you. To be honest the portion size means the sugar from the chutney will have minimal impact but your call as always.

AL FRESCO OR INDOOR LAMB KOFTE WITH HUMMUS

Ingredients

METRIC/US

400 g/14 oz can chickpeas, drained but liquid reserved

low-fat cooking spray or mist

1 tbsp ras-el-hanout seasoning, plus a pinch for dusting

1½ tbsp tahini

2 clove garlic, crushed

grated zest and juice of 1 lemon

400 g/14 oz lean lamb mince/ground lean lamb

3 tbsp mango chutney

salt and freshly ground black pepper

½ cucumber, chopped

2 tbsp pomegranate seeds

1 tbsp chopped fresh mint

Method

Preheat the oven to 200 C/400 F/gas 6. Place half of the chickpeas on a baking tray and spritz generously with low-fat cooking spray or mist. Dust with half of the ras-el-hanout and cook for 25 minutes, stirring half way through the cooking time, until crisp.
Meanwhile, blitz the remaining chickpeas in a food processor or blender with the tahini, half of the garlic, half of the lemon zest and juice and salt and pepper to taste. Add enough of the reserved chickpea juice (about 3 tablespoons) to make a thick, smooth hummus paste. Season to taste, adding a little more lemon juice if liked.
If cooking under the grill then preheat to medium or prepare the barbecue to cook at medium heat.
In a medium bowl, mix the lamb with the remaining garlic, lemon zest, lemon juice, ras-el-hanout, mango chutney and salt and pepper to taste. Divide into 8 portions and shape each into 10-cm/4 inch long sausage shapes and squeeze around 8 small skewers (soaked in cold water if wooden). Spritz with low-fat cooking spray or mist then grill/broil or bbq, turning regularly, for 9-10 minutes or until cooked through.
Meanwhile, mix the cucumber with the pomegranate, mint and a squeeze of lemon juice, then season to taste.
To serve, place the hummus on a platter, add a pinch of ras-el-hanout to dust (and if you like maybe a drizzle of oil – again your call). Top with the kofte lamb skewers and spoon the salad on the side. Serve with flatbreads if liked.

SERVES 4

WLS PORTION: ½

CALORIES PER PORTION: 295

PROTEIN: 30.9 g

CARBOHYDRATE: 18.3 g

FAT: 10.6 g

Image courtesy of http://www.tesco.com