Souvlaki Style Lamb Koftas
with Tzatziki
- Cereals containing gluten
- Milk
- Wheat
- Celery
- May contain traces of allergens
- Milk
Ingredients
300 grams
Lamb Mince
450 grams
Potatoes
1 pot(s)
Dried Italian Herbs
1 sachet(s)
Smoked Paprika
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
2 unit(s)
Medium Tomato
1 bunch(es)
Mint
½ unit(s)
Cucumber
(May contain traces of: Celery)
10 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
1 sachet(s)
Baharat Spice Mix
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
2 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
1 pot(s)
Dukkah Mix
Not included in your delivery
2 tbsp
Water for the Breadcrumbs
Nutritional information
Instructions
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.
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 halve lengthways. Thinly slice widthways.
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 (4 per person). IMPORTANT: Remember to wash your hands after handling raw meat!
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.
Meanwhile, in a small bowl mix the yogurt, mint, and cucumber, 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.
Layer each flat bread with the shredded gem, sliced tomatoes, koftas,and half the chips. Top with the tzatziki and a sprinkle of dukkah. Serve any remaining chips on the side with the tzatziki for dipping. Enjoy!
