Pick 'n' Dip Persian Pinchos
Spark your next gathering with this vibrant Pick ‘n’ Dip Persian Pinchos recipe. We combine spiced lamb koftas, garlic prawns, and salty halloumi with soft, warm bread for a Mediterranean feast that is a true discovery of flavor. It is a bold, hands-on way to bring everyone together for a playful mealtime adventure.
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
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
or vegan?See Swaps
& Variations
Method
Preheat the oven to 180°C.
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.
Place the koftas on a lightly oiled oven tray, toss and cook for 20 minutes.
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.
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.
While the prawns are cooking make a yoghurt dressing by mixing the Greek style yoghurt, harissa paste, and lemon juice.
Slice 2 Deli Kitchen Persian Style flatbreads into bite-size squares and warm in the oven for 5 minutes on a baking tray.
Serve the meal in separate dishes to share with cocktail sticks, and skewer on mixed items to create the Pinchos!
Dietary Info
This recipe is nut-free. It can be adapted for dairy-free diets by swapping the halloumi and butter for plant-based alternatives and using a dairy-free yogurt for the dressing.
Why You'll Love This Recipe
Social Dining: Perfect for sharing with cocktail sticks and getting stuck in together.
Spice Fusion: Warm cinnamon, turmeric, and cumin provide an aromatic, nourishing depth.
Tear and Toast: The Persian style base is perfectly baked for tearing into bite-sized squares.
Protein Variety: A high-energy mix of lamb, prawns, and halloumi keeps the whole team fueled.
Key Ingredients
Deli Kitchen Persian Style Flatbreads: These are perfectly baked for tearing and sharing, providing a soft, sturdy canvas for skewering your favorite bites.
Lamb Mince: Mixed with bold spices like harissa and garlic to create juicy, savory koftas.
Halloumi: Provides a salty, satisfying squeak that stands up beautifully to the grill.
Harissa Yogurt: Adds a creamy, spicy spark that brings all the elements together.
Serving Suggestions
Pair with a bowl of warm olives and sun-dried tomatoes for extra Mediterranean flair.
Add a squeeze of fresh lemon over the garlic prawns to brighten the flavors.
Serve with a side of crunchy radish slices for an energetic, fresh contrast.
Storage & Reheating
The spiced lamb koftas can be made ahead and stored in the fridge for up to two days. Reheat them in the oven at 180°C for 5 to 8 minutes until hot. The flatbread is best warmed fresh just before serving to ensure it stays soft and pillowy for your guests.
A simple, energetic way to bring bold flavors to your table
It is a hands-on discovery that proves how quality ingredients can turn any snack into a celebration.
👉 Tried this recipe? Share your creation with us on social media: we love seeing how you make Deli Kitchen part of your mealtimes!
Swaps & Variations
To add a powerful boost to your feast, swap the bread for Deli Kitchen Protein Wraps, which are super soft and have 10g of protein per wrap. You can also add a side of roasted chickpeas or extra lean turkey mince for the koftas.
