BEST EVER MARINATED LAMB KEBABS WITH HARISSA STUFFED IN HOMEMADE FLATBREADS

Outstanding gorgeous face stuffing, lip smacking, marinated lamb kebabs.  Oh boy these are going to be a firm family favourite, I now know that we will never need a takeaway again, there is no going back from this fabulous kebab and what's more it was super quick to make.

INGREDIENTS

(makes 2)

2 lamb loins

FOR THE OLIVE OIL FLAT BREADS

(makes 4 breads)

500g 00 pizza flour

30g fine semolina

10g salt

15g dried yeast

50g olive oil

320ml water

FOR THE MARINADE

Drizzle of olive oil

1 tbsp cumin powder

1 tsp dried thyme

1 tbsp garam masala or curry powder

1/2 tsp turmeric

1/2 tsp cayenne pepper

1/2 tsp paprika

1/2 tsp rosemary chopped

1 tsp salt

1 tsp black pepper

1 clove garlic grated

FOR THE FRESH SALSA

3 spring onions chopped

8 baby plum tomatoes diced

1 small yellow pepper diced

1 clove garlic grated

1 small bunch coriander

squeeze of lime

TOPPINGS

crisp ice berg lettuce

1 onion sliced

HOT HARISSA MAYO

(mix all the ingredients together)

4 tbsp mayo

1 clove garlic grated

1 tbsp habanero sauce

2 tsp harissa paste

I make the dough for the flat breads up to 48hrs in advance and leave covered to prove in the fridge, this is how the best Italian restaurants work with their dough as it gives you a slower prove which gives a better finish to the crust and you have outstanding quality and control.  Place all the dry ingredients for the dough in a bowl with a well in the centre, add the water and mix well, knead for approx 5 minutes and then divide into four, dust with a little flour and place covered in your fridge, the dough will be ready after 12hrs, if you want to use the dough the same day just leave the dough in a warm place covered for 1 hour then it is ready to roll out into large circles.  To cook the wraps heat a dry non stick frying pan to a medium high heat and cook for approx 2 minutes each side until a few golden patches appear.  To keep warm while you cook the lamb, lay the flat bread out on a tea towel and roll up the tea towel with the bread this will keep the flat bread warm and at stop the bread from cracking as it cools down.

Rub the lamb loins with all the dry ingredients and sprinkle over the garlic, leave to marinate for minimum of half an hour, this is something you can do earlier in the day and will deepen the flavour further.  Next make the salsa, add the chopped spring onions, tomatoes, yellow pepper, coriander, garlic and lime together, season with salt and black pepper. For the hot harissa mayo mix all four ingredients together.

To cook the lamb, heat your non stick frying pan to a medium high heat, drizzle a little olive oil over the loins and sear in the pan, you want to catch the spices a little so that they just blacken, this will add a gorgeous depth of flavour to your meat and spices, cook for one and a half minutes on each side for pink, cover and leave to rest for 5 minutes while you assemble your flat bread.

Take your flat bread and load with the crisp salad, fresh salsa, drizzle over some of the harissa mayo, then slice the rested lamb on the diagonal and load onto your flat bread, I like to add another layer of harissa mayo and salsa, then roll over your wrap and this is best eaten in private, where you can just stuff it in your face and love every mouthful.