Nutritional values are estimates per serving
Spiced lamb on skewers with freshly made flatbreads and whipped feta. This is Middle Eastern cooking at its most satisfying — bold flavours, beautiful simplicity, and the kind of meal that disappears in minutes. The flatbreads take 20 minutes from scratch and are worth every second.
A note from us
Squeezing the moisture out of the grated onion before adding it to the lamb is essential — too much moisture makes the kofta fall apart on the skewer. The fat content of the lamb matters too — lean mince gives dry kofta. Ask your butcher for 20% fat lamb mince for the best result. The flatbreads genuinely take 20 minutes from scratch and the difference versus shop bought pitta is remarkable. Sumac adds an authentic lemony tartness that is characteristic of Middle Eastern cooking — available in most large UK supermarkets or online.
What you need 🛒
How to make it 👨🍳
Make the flatbread dough first so it can rest: mix the flour, yogurt, baking powder, salt and olive oil together until a soft dough forms. Knead for 2 minutes until smooth. Cover and rest for 15 minutes.
Mix the lamb mince, grated onion, garlic, parsley, mint, cumin, coriander, smoked paprika, cinnamon, allspice, sumac, cayenne, salt and black pepper together until well combined. Squeeze and mix firmly with your hands — the mixture needs to be cohesive so it holds on the skewer.
Divide into 8 equal portions. With wet hands shape each portion around a skewer into a long sausage shape about 15cm long, pressing firmly. Refrigerate for 15 minutes — this helps them hold their shape during cooking.
Divide the flatbread dough into 4 balls. On a lightly floured surface roll each one as thin as possible — roughly 25cm circle, about 3mm thick.
Heat a dry griddle pan or heavy frying pan over the highest heat possible. Cook each flatbread for 2-3 minutes per side until charred in spots and puffed with air pockets. Stack and cover with a cloth to keep warm and soft.
Cook the kofta on the hot griddle or under a high grill for 10-12 minutes turning regularly until charred all over and cooked through.
Serve the kofta on the flatbreads with sliced red onion, fresh parsley and lemon wedges. Add whipped feta alongside — it pairs perfectly.
