top of page
  • Writer's pictureOllie Tarrant

Lamb kofta kebabs

Updated: Jan 2, 2021

This recipe is perfect for when you want a hit of bold, strong flavours, as well as a hearty filling meal. It doesn't take too long to make and is really satisfying. The variety of flavours and textures work brilliantly; fluffy naans, tender lamb and the crunchy pistachios really complement each other. Yet another fantastic example of Turkish/Kurdish cooking!

Ingredients (serves 4):

  • 500g Lamb mince

  • 3 tbsp cumin seeds

  • 2 tsp chilli flakes

  • 2 tsp cinnamon

  • 125g pistachios, chopped

  • 2 naan/flatbreads

  • 250g yoghurt

  • 30g mint

  • 15g parsley, chopped

  • 1 cucumber

  • 2 red onions

  • 2 tbsp red wine vinegar

  • Zest and juice of 2 lemons

  • 80g pomegranate seeds


  1. In a large bowl, mix the lamb mince with 2 tbsp cumin seeds, cinnamon, chilli flakes, zest of 1 lemon, 100g chopped pistachios and chopped parsley. Season with salt and pepper and divide mixture into 4. Shape into long thin kebabs and set aside.

  2. To make the yoghurt mixture, slice the cucumber in half lengthways. Scoop out the watery middle and chop the rest into 1cm cubes. Finely chop 20g mint. Add the cucumber and mint in with the yoghurt, along with the juice and zest of 1 lemon. Season to taste and add olive oil. Mix thoroughly and set aside.

  3. Peel and finely slice the red onions. Cover them with boiling water and drain after 10 mins. Season with salt and mix in the red wine vinegar. Set aside, stirring occasionally.

  4. Cook the naan/flatbread according to packet instructions.

  5. In a large frying pan on medium/high heat, fry the koftas until heavily coloured on all sides, but cooked through, around 7 mins.

  6. To serve, place some yoghurt mixture on top of the bread, followed by the kofta and scatter over pickled onions, pomegranate seeds, and the remaining mint and pistachios. Serve with lemon.

2 views0 comments

Recent Posts

See All


bottom of page