Lamb-koftes

Miguel Barclay’s lamb kofte with flatbreads

Enjoy the flavours of the Middle East with these tasty kebabs

By , 17 October 2018

(13 votes)

Miguel Barclay’s lamb kofte with flatbreads
  • 30 Mins

  • Serves: 2

  • Price: 98p per serving

Nutritional Info
Each 255g serving contains
  • Energy

    1867KJ

    446KCAL

    22%
  • Fat

    23.5g

    high

    34%
  • Saturates

    11.2g

    high

    56%
  • Sugars

    4.3g

    low

    5%
  • Salt

    0.18g

    low

    3%
of your reference intake.
Typical energy values per 100g: 732kJ/175kcal.
Ingredients
  • 150g lamb mince
  • 1 clove garlic, crushed
  • 2tsp ground cumin
  • 2tsp rapeseed oil
  • 80g plain flour, plus extra for dusting
  • A few cherry tomatoes, quartered
  • ¼ red onion, sliced
  • ¼ red cabbage, sliced
  • 1 Little Gem lettuce, torn
  • 3tbsp reduced-fat crème fraîche
Method
  • Mix the lamb with the garlic, cumin and some black pepper. Take 4 skewers and, using your fingers, squash the meat around them to make 4 kebabs. Sprinkle each with a splash of oil, then griddle or pan-fry for 10 mins, over a medium to high heat, turning occasionally.

  • Meanwhile, mix the flour with 50ml water in a bowl to form a dough. Knead on a floured surface until smooth; divide into 2 balls. Roll each into a 10cm circle. Cook in a dry pan on a high heat for 2 mins each side.

  • For the salad, mix the tomatoes, onion, cabbage and lettuce together with the remaining oil.

  • To serve, top each flatbread with salad and 2 kebabs and drizzle over the crème fraîche.