Lamb Kofta Kebabs
with Garlicky Naan and Zahtar Sweet Potato Wedges
- Milk
- Cereals containing gluten
For the second stop on our “Street Food” Taste Tour, we’re celebrating the melting-pot of flavours that make Indian cuisine so delicious. Traditionally, Koftas in India are usually served cooked in a spicy curry and are eaten with rice or warmed Indian bread. We’ve given this recipe a fresh twist, serving our spiced lamb koftas on warm garlic naan, making them a great thing to eat with your hands and enjoy al fresco. Pair with a cold beer, kick back and you’ll be transported to the palm-fringed beaches of India.
Ingredients
2
Garlic Clove
1
Green Chilli
1
Flat Leaf Parsley
1
Mint
2
Sweet Potato
1
Chermoula Spice Mix
10
Panko Breadcrumbs
200
Lamb Mince
2
Medium Tomato
1
Baby Gem Lettuce
2
Plain Naans
(Contains: Milk, Cereals containing gluten)
75
Greek Style Natural Yoghurt
(Contains: Milk)
1
Za'atar
Not included in your delivery
1
Olive Oil
2
Water for the Breadcrumbs
Utensils
Instructions
Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then finely chop. Roughly chop the flat leaf parsley (stalks and all). Pick the mint leaves from their stalks and finely chop (discard the stalks). Chop the sweet potatoes into 2cm wide wedges (no need to peel).
Pop the wedges on a large, low-sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.
Pop the chermoula in a bowl and add the panko breadcrumbs, half the garlic, half the parsley, half the mint and half the chilli. Add the water for the breadcrumbs (see ingredients for amount) and season with salt and pepper, stir together then add the lamb mince. Mix with your hands until combined and shape into 3 mini sausage shapes per person. IMPORTANT: Wash your hands and equipment after handling raw meat.
Meanwhile, heat a splash of oil in a large frying pan over high heat. When hot, add the koftas and brown on all sides, 2-3 mins. Meanwhile, chop the tomatoes into small chunks. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Mix the remaining garlic with olive oil (see ingredients for amount).
When the koftas are browned, lower the heat to medium and keep cooking for another 6-8 mins. Turn every 2 mins or so. IMPORTANT: The koftas are cooked when no longer pink in the middle. Meanwhile, spoon the garlicky oil over the naan breads and place on a baking tray. When the wedges have 4 mins left, warm the naans in the oven for 3-4 mins. Get ready to serve!
Place a warm, garlicky naan on each plate. Share the salad between your naans. Top with the koftas and a sprinkling of the remaining mint, parsley and chilli. Finish with a drizzle of Greek yoghurt. Sprinkle the zahtar spice on the wedges, toss to coat and serve alongside. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many praised the delicious taste, with some noting the spices and herbs created a great blend of flavours.
- Ease of prep: While some found it quick and easy to make, others felt it was time-consuming with lots of prep work.
- Suggestions: Consider adding more chilli for extra heat; some found cutting the koftas into smaller pieces made them easier to eat.
- Portions: Several reviewers mentioned wanting more lamb, as the meat portion felt small compared to other ingredients.
- Texture: The koftas were described as moist inside, though a few found them difficult to keep together when cooking.
- Sides: Some felt the meal was carb-heavy with both naan and sweet potatoes; consider serving the naan on the side.
