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Beef kofta flatbreads with lemon yoghurt

Beef kofta flatbreads with lemon yoghurt

Total Time
50 min
30 min
20 min
A healthier version of the takeaway kebab, these flavour-packed koftas are served on our clever 2-ingredient flatbread, with fresh salad and lemony yoghurt for a super tasty combo.


Extra lean beef mince, raw

500 g


2 clove(s), crushed

Ground coriander

2 tsp

Ground cumin

1 tsp

Smoked paprika

1 tsp

Fresh flat-leaf parsley

cup(s), chopped

Mixed salad leaves

100 g, to serve

Cumin seeds

1 tsp

Red onion

1 large, thinly sliced

Apple cider vinegar

2 tbs

Caster sugar

1½ tsp

White self-raising flour

125 g

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Oil spray

2 x 3 second spray(s)

99% fat-free, plain Greek yoghurt, unsweetened

200 g


¼ clove(s), crushed

Lemon juice

1 tbs

Fresh flat-leaf parsley

1 tbs, chopped (optional)


  1. To make pickled onion, stir cumin seeds in a small frying pan over a medium heat for 1-2 minutes, until fragrant. Add onion, vinegar, sugar and ½ teaspoon salt. Cook, stirring, for 2-3 minutes, until sugar has dissolved and onion has softened slightly. Set aside to cool.
  2. To make koftas, place mince, garlic, coriander, cumin, paprika and parsley in a large bowl. Season with salt and pepper and mix well to combine. Shape into 12 oval koftas and transfer to a plate. Cover and refrigerate while preparing flatbreads.
  3. To make flatbreads, place flour in a medium bowl and season with salt and pepper. Stir in yoghurt with a flat-blade knife to form a dough. Turn dough onto a lightly floured surface. Knead for 2 minutes, or until smooth, then divide into 4 equal portions. Shape each portion into a ball and roll out into a 15cm round. Lightly spray a grill pan with oil and heat over a medium-high heat. Cook flatbreads, one at a time, for about 2 minutes on each side or until slightly charred and cooked through. Remove from the pan and wrap in a clean tea towel to keep warm.
  4. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook koftas for about 8 minutes, turning, or until evenly browned and cooked through.
  5. Meanwhile, to make lemon yoghurt, combine all ingredients in a small bowl. Season with salt and pepper. To serve, top flatbreads with salad leaves, koftas, pickled onion and lemon yoghurt.