Pick ‘n’ Dip Persian Pinchos

Prep Time

35 mins

Makes

2-4 servings

Ingredients

• 2 Deli Kitchen Persian Style Flatbreads
• 300g lamb mince
• 200g prawns
• 200g halloumi
• 2 courgettes
• 25g butter
• 3 garlic cloves
• 2 sweet peppers
• 2 tsp harissa paste
• ½ lemon, juiced
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp tarragon
• 1 tsp cinnamon
• 1 tsp garlic granules
• 1 tsp salt
• 1 tsp pepper

Method

1. Preheat the oven to 180C.
2. Add 300g lamb mince to a bowl with 1 tsp each of cumin, turmeric, tarragon, cinnamon, garlic granules, salt, and pepper. Combine and knead together with your hands to form 18 small kofta balls.
3. Place the koftas on a lightly oiled oven tray, toss and cook for 20 minutes.
4. Slice the peppers and courgettes into medium-sized pieces and add to a baking tray. Season with salt and pepper and a drizzle of olive oil. Place these in the oven after the koftas have been in for 5 minutes for 15 minutes.
5. In a pan over medium heat, add a 25g knob of butter, 3 garlic cloves and then 200g prawns to cook until the prawns are pink and cooked through.
6. While the prawns are cooking make a yoghurt dressing by mixing the Greek style yoghurt, harissa paste and lemon juice.
7. Slice 2 Deli Kitchen Persian Style flatbreads into bite-size squares and warm in the oven for 5 minutes on a baking tray.
8. Serve the meal in separate dishes to share with cocktail sticks, and skewer on mixed items to create the Pinchos!