Pick ‘n’ Dip Persian Pinchos

Pick ‘n’ Dip Persian Pinchos

Featured Product

To make this yourself, you’ll need some Deli Kitchen Persian Style Flatbreads.
You can find your nearest stockist or buy online!

Prep Time
35 mins
2-4 servings


  • 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


  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!