Ingredients
500 g lean ground lamb
1/2 small yellow onion, grated (Australian) or yellow onion, grated (American)
2 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
olive oil flavored cooking spray
2 pita bread, split in half
1 cup flat leaf parsley, chopped
1 cup mint leaf, chopped
1 lebanese cucumbers, chopped
1 green pepper, chopped
2 tomato, chopped
3 green onion, sliced
2 teaspoons extra-virgin olive oil
1/2 lemon, juice of
1/2 teaspoon sumaq, spice

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.

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