Chargrilled African Lamb Koftas with Flatbreads

Cooking over fire gives these African lamb koftas deep smoky flavour. Wrapped in flatbreads brushed with za’atar and served with yoghurt and relish, they’re rustic, simple, and always satisfying. Perfect for outdoor cooking or whenever you want that unmistakable chargrilled taste at home.

Course Main Course

Cuisine African

Keyword BBQ, bbq lamb, grilled lamb, Lamb, lamb kofta

Prep Time 10

Cook Time 1

Servings Servings

Calories 418

Author Spooning & Forking

Ingredients

500 g Lamb mince 20% for best results and flavour
1 Onion finely grated and drained from moisture
2 cloves Garlic crushed
1 Chilli red, deseeded and finely chopped
2 tbsp Fresh Parsley chopped
1 tsp Ground cumin
1 tsp Ground coriander
½ tsp Ground cinnamon
1 tsp Smoked paprika
1 tsp Sea salt
½ tsp Black pepper
1 tbsp Olive oil extra virgin

For the flatbreads

250 g Plain Flour
150 ml Water warm
1 tbsp Olive oil extra virgin
½ tsp Sea salt

Instructions

Mix the lamb with onion, garlic, chilli, parsley, and spices until evenly combined. Shape tightly around skewers and chill for 30 minutes. Heat your barbecue or chargrill pan until very hot. Grill the skewers directly over high heat for 8–10 minutes, turning regularly until evenly charred.
For the flatbreads, mix flour, water, oil, and salt into a dough. Knead for 5 minutes, then rest for 30 minutes. Divide into small balls, roll thin, and cook each on a hot dry pan or grill for 1–2 minutes per side until blistered and golden.

Nutrition