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Kofta Hot Dog Roll
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Lamb Kofta Hot Dogs

Prep: 30 minutes Serves: 6

A Middle Eastern treat with a French twist

Fresh mint, creamy hoummous and spiced lamb koftas all inside a golden St Pierre Brioche Hot Dog Roll. These Lamb Kofta Hot Dogs are a magnifique option for your summer dining occasions, whether you cook them on the BBQ or have them as an evening treat.


6 St Pierre Brioche Hot Dog Rolls

For the kofta:
500g lamb mince
1-2 tsp ground cumin
1 tsp ground coriander
2 cloves garlic, crushed or very finely chopped
1 tbs chopped fresh mint
Pinch of salt

For the hoummous:
400g can chickpeas, drained and rinsed
80ml olive oil
1 clove garlic (or two if you like it strong), peeled and crushed or chopped
1 lemon, zested then juiced
3 tbs tahini
Pinch of salt

To serve:
Red peppers from a jar, sliced
Fresh mint leaves


  1. First make the hoummous. Tip the chickpeas into the large bowl of a food processor along with 60ml of the oil and blitz until almost smooth. Add the garlic, most of the lemon juice and half the zest, tahini, salt and 2 tbs water. Blitz again for about 5 mins, or until the houmous is smooth and silky. Add a little more water, a tablespoon at a time, if it looks too thick. Taste and add more lemon and salt if required
  2. To make the lamb kofta add the lamb mince, cumin, coriander, garlic, mint and a generous pinch of salt to a bowl. Mix well with clean hands then divide into 6 balls. Using cupped hands, form them into long ovals and brush with oil
  3. Preheat the grill to medium and place the kofta on a piece of foil on a tray. Grill for about 7-8 minutes or until lightly browned and cooked through
  4. Grill or BBQ the insides of the rolls
  5. Spread the houmous on the bottom halves of the rolls the add some red pepper slices and mint, topped with the hot lamb kofta, then the rest of the pepper and mint and close the lids

Bon appétit!

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