HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLamb Kofta Kebabs On Garlic Naans
Lamb Kofta Kebabs on Garlic Naans

Lamb Kofta Kebabs on Garlic Naans

with Zahtar Sweet Potato Wedges, Baby Gem Salad and Yoghurt

Street Food
Read more

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!

Allergens:Cereals containing glutenMilk

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 conflict 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 Time50 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Garlic Clove

1 unit(s)

Green Chilli

1 bunch(es)

Flat Leaf Parsley

1 bunch(es)

Mint Leaves

2 unit(s)

Sweet Potato

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

2 sachet

Chermoula Spice Mix

300 grams

Lamb Mince

2 unit(s)

Medium Tomato

1 unit(s)

Baby Gem Lettuce

2 unit(s)

Plain Naan

(ContainsCereals containing gluten, Milk)

75 grams

Greek Style Natural Yoghurt


1 sachet

Zahtar Spice

Not included in your delivery

1 tbsp

Olive Oil

2 tbsp

Water for the Breadcrumbs

¼ tsp

Salt for the Koftas

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4233 kJ
Energy (kcal)1012 kcal
Fat35.0 g
of which saturates13.5 g
Carbohydrate127.9 g
of which sugars23.0 g
Protein44.1 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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 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.


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.


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.


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.


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!