I really enjoy making flatbreads on the BBQ and when Marcus mentioned that ‘BBQ Feasts’ was on the menu for the Summer Issue, I wanted to share my recipe for a Spicy Lamb Kofta which goes really well with an onion salad and avocado yoghurt. For me, Street Food means something quick to cook and easy to eat – with not many dishes to wash up afterwards – eat with your fingers! Just make sure you have serviettes to hand! The sides I got to eat at a meal cooked by the lovely chef Hari Ghotra, who has a great website (www.harighotra.co.uk) with lots of her own authentic Indian recipes. I’ve also rustled up some of her fantastic spice kits which are great to cook on the BBQ too and taste really good.
What you need:
500g Lamb mince
1 red onion, finely diced
1 red chilli, finely diced
2 cloves garlic, crushed
Half red pepper, finely diced
1 tsp ground cumin
1 tsp root ginger, finely grated
1 tsp garam masala
1 tsp chilli powder
1 tsp ras al hanout
Handful chopped coriander
Salt & Pepper
(use any spices you like from your cupboard)
What to do:
Put everything into a bowl and mix thoroughly together with your hands. Leave in the fridge to marinate for a few hours.
You can shape your koftas into sausage shapes or you could make patties. I like making them into sausage shapes as then there’s no need for using kebab sticks and they fit easier onto the flatbreads. This mixture makes about six. Divide up the mixture into even portions and form into a sausage shapes. Keep in the fridge until you are ready to cook them as the cooler they are they will hold their shape better. Cook over direct heat for about 15 minutes or until done.
Flatbread recipe
What you need:
500g Strong Bread Flour
1 x 7g sachet fast action yeast
2 tsp salt
2 tsp sugar
3 tbsp olive oil
300ml (approx.) warm water
What to do:
Place all the ingredients in a large bowl and mix to form a dough. I use my KitchenAid fitted with the dough hook, leave it running for about five minutes, or knead by hand for about ten minutes. Place it back into the bowl, cover it with a tea towel and leave to rise in a warm place (about an hour) until it has doubled in size.
Knock the air out of the dough and tip out onto a lightly floured work surface. Give it a quick knead and divide into 12. Roll out the ball of dough into your chosen shape and layer between sheets of parchment then they are all ready for putting on the grill when needed. Place directly onto the grill and when bubbles start to appear, turn over and cook the other side. They cook quite quickly so keep an eye on them so they don’t catch or burn! Keep them wrapped in a tea towel to keep soft and warm, or they can be wrapped in tinfoil and reheated. Try brushing them with garlic oil or butter for extra flavour.
Onion Salad
What you need:
2 red onions finely sliced
Large handful of fresh coriander, finely chopped
1 green chilli, finely diced
The juice of one lemon
1 tsp chilli powder
1 tsp garam masala
Salt and Pepper
What to do:
Place all the ingredients into a bowl and mix well. Leave in the fridge until you are ready to serve.
Avocado Yoghurt
What you need:
1 ripe avocado (the riper the better as it blends easier)
1 green chilli
Handful fresh coriander
Two large handfuls of baby spinach
200ml greek yoghurt
Juice of half a lemon
1 tsp cumin seeds
Salt & Pepper
What to do:
Place everything into a blender and mix until smooth.
Spicy Lamb Koftas
By Sue Stoneman
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