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Chermoula Beef Koftas 'Kebabs'

Chermoula Beef Koftas 'Kebabs'

with Naan and Roasted Garlic Yoghurt
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
718 kcal
Protein
: 
39.8g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Sulphites
  • Milk
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

10 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

grams

Panko Breadcrumbs

(Contains: Cereals containing gluten)

1 sachet(s)

Chermoula Spice Mix

1 sachet(s)

Dried Oregano

240 grams

British Beef Mince

1 unit(s)

Garlic Clove

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

2 unit(s)

Plain Naans

(Contains: Wheat, Cereals containing gluten, Milk)

Not included in your delivery

2 tbsp

Water for the Breadcrumbs

Energy (kJ)3002 kJ
Energy (kcal)718 kcal
Fat28 g
of which saturates9 g
Carbohydrate74.9 g
of which sugars8 g
Dietary Fibre6.7 g
Protein39.8 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200°C. Pop the breadcrumbs and water (see ingredients for amount) into a bowl. Add the chermoula and dried oregano. Season with salt and pepper, add the beef mince and mix with your hands until combined. Shape into 4 sausage shapes per person. Flatten to make koftas and pop onto a plate. IMPORTANT: Wash your hands after handling raw meat.

2

Peel the garlic clove(s) and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Pop the garlic parcel on a baking tray. Bake the garlic on the top shelf of your oven until soft, 10-12 mins.

3

Meanwhile, heat a drizzle of oil in a frying pan over a medium high heat. Once hot add the koftas and fry until browned all over and cooked through, 10-12 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

4

While everything cooks, pop the cider vinegar into a large bowl and add a drizzle of olive oil and a pinch of sugar. Season with salt and pepper and mix to combine. Halve the tomatoes and pop into the bowl with the dressing. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Set aside - we'll add to the dressing just before serving.

5

Pop the yoghurt in a bowl. Season with salt and pepper and stir to combine. Once the garlic is cooked, remove from the oven. Carefully remove the garlic from the foil, pop on a board and mash with a fork. Stir into the yoghurt. Once the garlic is out of the oven, pop the naans on the baking tray, drizzle with olive oil. Bake on the top shelf of your oven until starting to go golden, 5-6 mins.

6

Just before serving, add the baby gem to the tomatoes and toss to combine. Serve the naans with the salad on top, the koftas divided between the naans and a drizzle of roasted garlic yoghurt.Enjoy!

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