Lamb kofta skewers with flatbreads and tahini drizzle

Middle Eastern lamb kofta skewers served with warm flatbreads and tahini drizzle are perfect for sharing. Juicy, spiced lamb, creamy sauce, and fresh herbs make an easy, flavourful treat.

Course Main Course

Cuisine Middle Eastern

Keyword Flatbread, grilled lamb, grilled meat, Lamb

Prep Time 15

Cook Time 15

Minimum marinating time 30

Servings Servings

Calories 495

Author Spooning & Forking

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

For the flatbreads

250 g Flour plain
150 ml Water warm
1 tbsp Olive oil extra virgin
½ tsp Salt

For the tahini drizzle

4 tbsp Tahini
1 Lemon juiced
2 tbsp water to loosen, adjust as needed
1 pinch Sea 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.

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