Lamb Kofta Flatbreads
Prep time
Cook time
Total time
Serves: 6 flatbreads
  • 2 lbs lamb
  • 1 egg
  • 1 onion, minced finely
  • 2 slices of bread
  • ½ cup cilantro, chopped finely
  • 1 tablespoon minced garlic
  • 2 teaspoons black pepper
  • 2 teaspoons cumin
  • 2 teaspoons garam masala
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • ½ teaspoon cayenne pepper
  • Serving:
  • 6 large flatbreads
  • Cherry tomatoes
  • Arugula
  • ½ a large red onion, quick pickled (thinly sliced red onions tossed in ½ cup vinegar or lemon juice)
  • Feta cheese
  • Tzatziki sauce (recipe below)
  1. Soak wooden skewers in water (if using).
  2. Tear up the bread and pulse in a blender until small pieces. Alternatively chop finely.
  3. Combine all ingredients and mix with hands thoroughly. Form into kebabs around wooden skewers (if no grill is available meatballs can also be used and cook faster in a pan.)
  4. Grill until cooked through and little to no pink remains (they will continue cooking once removed for a few minutes).
  5. Grill flatbreads flipping once until toasted well.
  6. Cut up kebabs into bite sized pieces and top flatbreads with tzatziki, kofta meat, cherry tomatoes, arugula, red onions and feta cheese. Finish with fresh black pepper.
Recipe by The Adventure Bite at