Street food comfort made at home
Some recipes just feel like they belong in your hands rather than on a plate, and lamb kofta skewers wrapped in warm flatbreads with tahini drizzle are exactly that. The combination is messy in the best way: juicy lamb, smoky from the grill or pan, tucked into soft bread and finished with nutty tahini. It’s a style of eating that feels both casual and generous, ideal for weekends when friends or family gather around the table.
My earliest taste of this was in a small café in London. The skewers arrived still sizzling, wrapped in paper with a swirl of tahini that seemed almost too simple until I took a bite. That moment convinced me to recreate the same experience at home. Since then, I’ve played with spice levels, bread thickness, and sauce drizzles until I settled on this version, which balances rich meat with creamy sesame.
Why flatbreads complete the dish
Flatbreads act as more than just a carrier here. They absorb the lamb juices, soften with the tahini, and add a chewy texture that rounds out the meal. Cooking the koftas on skewers gives a lovely char, while baking or pan-frying the flatbreads keeps everything soft yet robust enough to hold together.
If you’re worried about your koftas staying firm on skewers, I’ve written a guide to grilling lamb koftas without breaking that makes the process much easier. You can also prepare your own tahini using my tahini sauce for koftas recipe, which ensures the drizzle comes out silky rather than clumpy.
Bringing the seasons into the wrap
In summer, I add fresh tomato and cucumber salad inside the flatbread for crunch and brightness. During winter, roasted aubergine slices or spiced chickpeas make a heartier filling. If you enjoy aubergine, my charcoal-grilled lamb koftas with smoky aubergine recipe is a natural complement. For chickpea lovers, the oven-baked lamb koftas with spiced chickpeas traybake gives you another seasonal variation. And if you’d like to explore different spice combinations for lamb, my Middle Eastern spice blends for lamb koftas guide helps you adjust the flavour profile to your liking.
Ingredients you’ll need (serves 4)
For the koftas:
- 500g lamb mince (15–20% fat)
- 1 onion, grated
- 3 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- ½ tsp black pepper
For the flatbreads:
- 250g plain flour
- 150ml warm water
- 1 tbsp olive oil
- ½ tsp salt
For the tahini drizzle:
- 4 tbsp tahini
- Juice of 1 lemon
- 2 tbsp water (adjust as needed)
- Pinch of salt
Instructions
Combine lamb mince, onion, garlic, cumin, coriander, cinnamon, paprika, parsley, salt and pepper in a bowl. Shape onto skewers with slightly flattened sides for even cooking. Chill for at least 30 minutes.
For the flatbreads, mix flour, salt, water and olive oil into a dough. Knead for 5 minutes until smooth. Rest for 30 minutes, then divide into four balls and roll out thinly. Cook on a dry frying pan for 1–2 minutes per side until puffed and golden.
Preheat a grill or pan. Cook the koftas for 3–4 minutes per side until browned and cooked through. For the tahini drizzle, whisk tahini, lemon juice, water and salt until smooth. Adjust consistency by adding more water if too thick.
Serve hot kofta skewers inside flatbreads, drizzled generously with tahini, and add any seasonal fillings of your choice.
What to serve with lamb kofta skewers
These skewers work perfectly with a crisp salad of cucumber, tomato and parsley, or with pickled red cabbage for acidity. A side of grilled lamb koftas with sumac onions can create a mixed platter that balances fresh sharpness with creamy tahini. This recipe is just one example of how versatile koftas can be — you’ll find plenty of different lamb kofta variations across my kitchen notes.
Wine and beer pairings
For wine, a South African Pinotage brings smoky undertones that echo grilled lamb. A classic Rioja Crianza also works well, offering fruit and spice to balance the richness. Beer lovers could try a Weissbier, whose light citrus lifts the sesame flavour, or a Porter, which deepens the charred notes from the grill.
FAQs about lamb kofta skewers with flatbreads and tahini drizzle
Can I use shop-bought flatbreads?
Yes, though homemade versions taste fresher and soak up the juices better. If using shop-bought, warm them briefly in the oven. For more help, my shaping lamb koftas like a pro guide will ensure the skewers themselves are just right.
How do I keep koftas from falling off skewers?
Firm pressure when shaping is key, along with chilling the skewers before cooking. For extra tips, see my grilling lamb koftas without breaking article.
Can I make this without a grill?
Absolutely. A cast-iron pan or oven grill works well. If you’d prefer an oven-based method, try my oven-baked lamb koftas with spiced chickpeas.
What if I don’t like tahini?
A yoghurt-based sauce or harissa yoghurt makes an excellent swap. I’ll also be sharing my spice blends for lamb koftas post for more ideas on adapting flavours.
Tips for success
Use skewers that fit your pan or grill properly so the meat cooks evenly. Resting the koftas after cooking helps the juices redistribute, keeping them moist. For flatbreads, a hot dry pan is essential to get that slight char and puff. Don’t rush the tahini drizzle — whisk patiently until smooth, adding water gradually for the right consistency.
Storage and reheating
Koftas can be stored in the fridge for three days and reheated under a hot grill or in the oven. Flatbreads are best eaten fresh but can be warmed again in a pan. The tahini drizzle keeps for three days in the fridge if stored in a sealed jar.
Lamb kofta skewers with flatbreads and tahini drizzle
Ingredients
For the koftas
- 500 g Lamb mince 15-20% fat
- 1 Onion grated
- 3 cloves Garlic minced
- 1 tbsp Ground cumin
- 1 tbsp Ground coriander
- 1 tsp Ground cinnamon
- 1 tsp Smoked paprika
- 2 tbsp Fresh Parsley chopped
- 1 tsp Sea salt
- ½ tsp Black pepper freshly ground
Instructions
- Combine lamb mince, onion, garlic, cumin, coriander, cinnamon, paprika, parsley, salt and pepper in a bowl. Shape onto skewers with slightly flattened sides for even cooking. Chill for at least 30 minutes.
- For the flatbreads, mix flour, salt, water and olive oil into a dough. Knead for 5 minutes until smooth. Rest for 30 minutes, then divide into four balls and roll out thinly. Cook on a dry frying pan for 1–2 minutes per side until puffed and golden.
- Preheat a grill or pan. Cook the koftas for 3–4 minutes per side until browned and cooked through. For the tahini drizzle, whisk tahini, lemon juice, water and salt until smooth. Adjust consistency by adding more water if too thick.
- Serve hot kofta skewers inside flatbreads, drizzled generously with tahini, and add any seasonal fillings of your choice.