Lamb Koftas with naan breads, raita and pickle!

When and Why: This recipe is perfect for when you want a hit of bold, strong flavours, as well as a hearty filling meal. It didn’t take too long to make, and was really satisfying when we ate it. The punchy pickle is complemented really well by the cooling raita, and the combination of textures works brilliantly; the fluffy naans, the tender lamb and the crunchy pistachios worked so well together. I don’t really cook much greek food, but based on this Dish, I should do – its is a really good introduction.



  • Kebabs
    • 500g minced lamb
    • 2 tbsp thyme leaves
    • 1 tbsp ground chilli
    • 1 tbsp ground cumin
    • Grated zest of lemon
    • 80g Shelled, roughly chopped pistachios
    • 5 Naans
  • Pickle
    • 1 Blanched Red onion
    • ½ Cucumber
    • 3 tomatoes
    • 2 tbsp Cumin seeds
    • Mint sauce
    • Lemon juice
    • Olive Oil
  • Raita
    • 4 tbsp Greek Yoghurt
    • 1 tbsp Cumin seeds
    • Drizzle of olive oil
    • Splash of water
    • Salt and pepper
  • Garnish
    • Coriander
    • Pomegranate Seeds
    • Lemon Wedge


  1. Pre-heat the oven to grill. Mix all kebab ingredients together with hands, and season well. If you are using wooden skewers, soak them in water first, to avoid burning. Mould the mixture around the skewers to form kebabs, and place on a tray lined with baking paper.
  2. Make pickle by boiling red onions for 2 mins, then draining, refreshing with ice cold water, draining again, and covering with lemon juice. Slice up cucumber into julienne (thin matchsticks). De-seed the tomatoes and dice the flesh. Add all of the above into a bowl, season well, and mix together
  3. Place the kebabs into the oven (on grill) for 4-5 mins, then turn and cook for a further 3 mins. You are looking for the kebabs to be cooked through, and for there to be gnarly, crunchy bits on the outside. Take care to avoid the baking paper burning.
  4. Toast/grill naan’s according to packet instructions. Always sprinkle a little bit of cold water on them before toasting to make them extra fluffy.
  5. To make the raita, combine all the ingredients in a bowl. Add enough water so as to just thin out the mixture slightly, rather than making it pour-able.
  6. Plate the naan first, followed by a thin layer of the raita, a spread of the pickle, and then lay the kebab on top. Garnish with the coriander, pomegranate seeds and a lemon wedge, and serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s