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Lamb Kofta Kebabs on Garlic Naans
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Lamb Kofta Kebabs on Garlic Naans

Lamb Kofta Kebabs on Garlic Naans

with Zahtar Sweet Potato Wedges, Baby Gem Salad and Yoghurt

These Lamb Kofta Kebabs on Garlic Naans are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:
Spicy
Allergens:
Cereals containing gluten
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time35 minutes
DifficultyMedium

Ingredients

serving amount

2

Garlic Clove

1

Red Chilli

1

Mint

2

Sweet Potato

10

Panko Breadcrumbs

(Contains Cereals containing gluten)

1

Chermoula Spice Mix

200

Lamb Mince

1

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

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Nutritional information

Energy (kcal)943 kcal
Energy (kJ)3944 kJ
Fat29.1 g
of which saturates10.3 g
Carbohydrate136.7 g
of which sugars24 g
Protein36.6 g
Salt1.73 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Baking Tray
Bowl
Grill Pan

Instructions

Prep Time
1

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).

Roast the Wedges
2

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Once your oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Make the Koftas
3

Pop the panko breadcrumbs into a bowl. Add water for the breadcrumbs (see ingredients for amount), chermoula spice mix and half the garlic, parsley, mint and chilli respectively. Season with the salt for the koftas (see ingredients for amount) and pepper. Add the lamb mince. Mix with your hands until combined and shape into 4 mini sausage shapes per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

Cook the Koftas
4

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

Prep the Rest
5

While the koftas cook, chop the tomatoes into small chunks. Trim the baby gem, halve lengthways, then thinly slice widthways. Mix the remaining garlic with the olive oil (see ingredients for amount). Spoon the garlic oil over the naans and place on a baking tray. When the wedges have 4 mins left, warm the naans in the oven for 3-4 mins.

Serve
6

Place a warm naan on each plate and top with the salad, koftas and a sprinkling of the remaining mint, parsley and chilli (use less chilli if you don't like heat). Finish with a drizzle of yoghurt. Sprinkle the zahtar spice on the wedges, toss to coat and serve alongside. Enjoy!