Summer’s had us waiting this year, but now that it finally seems to have arrived I’ve no doubt that a lot of you dusted off your barbecues over this long weekend just gone. You can cook so much more than burgers and bangers over fire, and I’d encourage you to try a recipe like this one from our Woodfired Cookery course next time you light the coals. It’s incredibly easy (if you want to make it even easier then you could always by the flatbreads rather than make them), looks amazing, and tastes delicious. I’d suggest serving with whole grilled aubergine, tahini, and mint yoghurt – maybe grilled baby gem lettuce and mechouia if you’re going all out!
For The Lamb Koftas
- 400 g good quality lean lamb mince
- 1 bunch of fresh thyme
- 1 lemon
- Spices (OPTIONAL)
- 1 teaspoon ground coriander
- ½ teaspoon ground chilli
- 1 tablespoon ground cumin
For The Flatbreads
- 350 g self-raising flour, plus extra for dusting
- 1 teaspoon baking powder
- 350 g natural yoghurt
- Any spices or seasonings you like
How To Make Flatbreads
Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
Dust a clean work surface with flour, then tip out the dough.
Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).
Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
Place the griddle pan on a high heat or cook directly on your barbecue grill, and once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
Brush the flatbreads all over with herby garlic butter or oil as they come off the griddle.
How To Make Lamb Koftas
Place 4 wooden skewers in a tray of water to soak.
Place the lamb and spices into a big bowl, pick in the thyme leaves and finely grate in the lemon zest, then scrunch and mix together well.
Divide the mixture into 4 equal pieces. With damp hands, shape the meat around and along each skewer, pressing little indents into the meat as you go, for a nice texture.
Grill the kebabs on a barbecue for 8 to 10 minutes, or until golden and cooked through.
Serve in flatbreads topped with mint yoghurt and loaded with any other fillings you’d like to add. Then, tuck in!
