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Souvlaki Style Lamb Koftas on Flatbread

Souvlaki Style Lamb Koftas on Flatbread

with Paprika Wedges, Pomegranate Seeds and Mint Yoghurt

Street Food
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We love good Souvlaki Style Lamb Koftas and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Potatoes

1 pot(s)

Italian Style Herbs

1 pot(s)

Smoked Paprika

1 unit(s)

Baby Gem Lettuce

2 unit(s)

Vine Tomatoes

1 bunch(es)

Mint

½ unit(s)

Cucumber

1 unit(s)

Pomegranate

10 grams

Panko Breadcrumbs

(ContainsGluten)

200 grams

Lamb Mince

1 pot(s)

Baharat

75 grams

Greek Style Natural Yoghurt

(ContainsMilk)

2 unit(s)

Greek Style Flatbreads

(ContainsGluten, Milk)

Not included in your delivery

2 tbsp

Water for Lamb

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2900 kJ
Energy (kcal)693 kcal
Fat19.0 g
of which saturates8.0 g
Carbohydrate94 g
of which sugars19.0 g
Protein38 g
Salt1.02 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm slices, then chop into 2cm wide chip shaped pieces (no need to peel!). Pop the chips on a low sided wide baking tray in a single layer. Drizzle with oil, Italian herbs and paprika then season with salt and pepper. Toss to coat, then spread out. 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.

2

Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Thinly slice the tomatoes, discarding the top. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Quarter the pomegranate (see ingredients for amount). Holding the pomegranate pieces over a bowl of water, scoop out the seeds into the bowl of water. TIP Use a fork to do this, it helps to release the seeds. Scoop out the seeds and set aside. Discard the white pith.

3

Pop the panko breadcrumbs into a large bowl. Add the baharat spice and water (see ingredients for amount) and mix together well. Add the lamb mince and, using your hands, mix until very well combined. Form into kofta shapes (3 per person). IMPORTANT: Remember to wash your hands after handling raw meat!

4

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the koftas and fry until browned on the outside and cooked through, 8-12 mins in total. Carefully turn them every 3 mins and lower the heat if they are burning. IMPORTANT: The koftas are cooked when they are no longer pink in the middle.

5

Meanwhile, in a small bowl mix the yogurt and mint, season with salt and pepper and set aside. Pop the flatbreads into your oven to warm through for the last 3-4 mins of chip cooking time.

6

Layer each flat bread with the shredded gem, sliced tomatoes, cucumber, koftas, half the chips. Drizzle with tzatziki and top with a sprinkle of pomegranate seeds. Serve any remaining chips on the side with the tzatziki for dipping. Enjoy!