Kofta Kebab With Homemade Flatbread
It's no secret that I absolutely looove kebabs. Tender meat, richly spiced with fresh zingy salad, creamy yoghurt, spicy chili all wrapped up in a flatbread - my idea of heaven.
I most frequently use cubes of meat and marinate them for a few hours beforehand (see my Turkish chicken kebab recipe for an example) but sometimes the craving for a kebab kicks in and I didn't have time to marinate anything. That's where this amazing kofta recipe comes in - all the herbs and spices are mixed in with the minced meat so it's quick, easy and sure to satisfy any kebab craving.
The flatbread recipe here is also extremely versatile and so easy.
Let me know in the comments if you give it a go!
- 2 servings
- Prep time: 10 Minutes|Cook time: 15 Minutes|Total time: 25 Minutes
For the flatbread
For the kofta
- To make the flatbreads, dissolve the yeast in the warm water. Combine with the flour, salt and olive oil to form a shaggy dough. You may need a touch more water to bring it together but see how it goes
- Knead the dough for a couple of minutes until smooth and elastic. Leave to rise somewhere warmish for around an hour. It should double in size but doesn't need to be exact
- Once the dough has risen, knock it back and split into 8. Roll each one into ovals, around 0.5-1cm thick. You can freeze any extras at this point
- Warm a griddle pan and add a flatbread at a time. You don't need any oil. Fry for a couple of minutes until bubbles form. Flip over and repeat on the other side. Keep somewhere warm until ready to serve. I like to smother with a bit of garlic butter at this point
- Meanwhile mix together the kofta ingredients in a large bowl until combined. Really squash the mince through your fingers to fully mix. Form into 4 little torpedoes, and skewer two at a time through the middle
- Add the skewers to a griddle pan with a splash of olive oil and fry for a couple of minutes on each side, rotating until nicely charred all over. You want them to be fully cooked through but be careful not to dry them out.
- Serve with coriander, yoghurt, pickled cabbage and a sprinkling of za'atar, or whatever accompaniments take your fancy!