Jamie Oliver

Spicy kofta kebabs

With crunchy salad and cool yoghurt

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Spicy kofta kebabs

Serves 4
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    428
    21%
  • Fat
    22.7g
    32%
  • Saturates
    8.8g
    44%
  • Protein
    25.5g
    57%
  • Carbs
    29.6g
    11%
  • Sugar
    6.9g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    428
    21%
  • Fat
    22.7g
    32%
  • Saturates
    8.8g
    44%
  • Protein
    25.5g
    57%
  • Carbs
    29.6g
    11%
  • Sugar
    6.9g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • For the kebabs
  • 400 g quality lean British lamb mince
  • 1 small bunch fresh thyme , leaves picked
  • 1 lemon , zest of
  • sea salt
  • freshly ground black pepper
  • Optional spices
  • 1 teaspoon ground coriander
  • ½ teaspoon ground chilli
  • 1 tablespoon ground cumin
  • To serve
  • 4 tortilla wraps
  • 1 round lettuce , leaves washed and spun dry
  • olive oil , optional
  • lemon juice , optional
  • 4 heaped tablespoons natural yoghurt
  • 1 fresh red chilli , deseeded and finely chopped, optional
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Method

Place all the kebab ingredients and the optional spices in a big bowl and mix well.

Divide the mixture into four equal pieces and get yourself 4 soaked skewers. With damp hands, shape the meat around and along each skewer, pressing little indents in the meat as you go, for a nice texture.

Grill the kebabs for 8-10 minutes until golden and cooked through, then push to the cool side of the barbecue and warm your tortillas next to them for 30 seconds.

Transfer the tortillas to plates and top each with a little lettuce. Drizzle with olive oil and a squeeze of lemon juice, if liked. Slip the meat off the skewers and break it up. Spoon over a blob of yoghurt and drizzle over any resting juices. Sprinkle over some chopped chilli for an extra kick and tuck in. Delicious!

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