Tikka kofta flatbreads

3 October 2025 By

Juicy, spiced lamb skewers paired with a tangy yoghurt sauce and zingy sumac onions, all loaded onto your favourite flatbread of choice. Perfect for a midweek dinner or an extra special BBQ surprise. Created by Brooke Murphy from The Tasty Spoonful.

Ingredients

Koftas

  • 500 g lamb mince (ground lamb)
  • ½ onion, grated (squeeze out excess water)
  • 1 egg yolk
  • 2 garlic cloves, finely grated
  • ½ thumb-sized piece of ginger, finely grated
  • 2 tbsp Latasha’s Kitchen Tikka Masala Paste
  • 2 tbsp fresh herbs, chopped (such as coriander and mint)
  • 1 tsp salt

Yoghurt Sauce

  • ½ cup thick Greek yoghurt (or coconut yoghurt for dairy-free)
  • 1 garlic clove, crushed
  • Juice of ½ lime
  • 2 tsp mint jelly
  • 1 tbsp chopped mint and coriander
  • ½ tsp salt

Sumac Onions

  • ½ onion, very thinly sliced
  • Juice of ½ lemon
  • 1 tbsp chopped parsley
  • 1 tsp sumac
  • ½ tsp salt

To serve

  • Flatbreads, pita, or roti
  • Cucumber, thinly sliced
  • Mango chutney
  • Chopped fresh chilli
  • Extra chopped coriander

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Method

Make the onions:

Slice the onion as finely as possible (a mandolin works well). Combine with lemon juice, parsley, sumac, and salt. Mix thoroughly, then set aside to soften and develop in flavour while you prepare the rest.

Prepare the kofta mix:

In a large bowl, combine lamb mince, onion, garlic, ginger, Latasha’s Kitchen Tikka Masala Paste, salt, fresh herbs, and egg yolk. Mix with your hands until the mixture is evenly combined and slightly sticky.

Shape:

Form the mixture onto skewers for a traditional kofta shape and easier cooking. Aim for about 2 cm thickness. Lightly oil your hands to prevent sticking.

Chill (optional but helpful):

Refrigerate the shaped koftas for 20–30 minutes to firm them up.

Cook:

Pan fry or BBQ: Heat a little oil in a large pan or preheated grill. Cook koftas for 8–10 minutes, turning often, until browned and cooked through.

Oven: Bake at 200°C / 390°F for 18–20 minutes, turning once, until golden.

Make the yoghurt sauce:

In a small bowl, mix yoghurt, garlic, lime juice, mint jelly, chopped herbs, and salt. Taste and adjust – add more mint jelly for sweetness or extra lime juice for brightness.

Serve:

Layer koftas onto warm flatbreads with yoghurt sauce, sumac onions, mango chutney, cucumber, fresh chilli, and coriander. For a gluten-free option, serve with rice or a Greek-style salad instead of bread.