I love that this guilt free super healthy kebab not only does it knock the socks off the take out donner kebab but it loves your body back, packed with lots of great healthy ingredients there is no reason why you can not have this weekly as a main stay in your diet. I omit the flatbread at the moment and have a bed of spinach, watercress and rocket instead as I am still on a weight loss journey. The flatbread dough is really quick and simple to make, almost a no knead bread that results in a gorgeous light airy natural flatbread, ready to be loaded with what ever you want.
Kebab prep time 7 minutes / cooking time 5 minutes
Flatbread dough prep time 10 minutes / resting time 1-2hrs / cooking time 3 minutes
Ingredients
(Serves 2)
Flatbread dough
Makes 12 flat breads, u can freeze left over dough
This is my perfect flat bread dough, this dough is also fabulous for pizzas, bread rolls and loafs.
500g 00 Italian flour
15g yeast
10g sea salt
50ml olive oil
320ml water
Place all the ingredients in a mixing bowl and either by hand or by machine with a dough hook mix for seven minutes, then dust a little flour over the dough mix and gently form into a ball, cover the bowl with a tea towel and leave in a warm area to prove for 1-2 hours until doubled in size. You can make this dough the day before and leave to prove slowly in the fridge for 24hrs, this is how I do this as it gives me much more control over time and usage, this will keep for 48hrs in the fridge ready to go, you can also freeze any left over dough at this stage, then when ready to use remove from the freezer defrost and once up to room temperature use as you would fresh.
Take a oversized golf ball piece of dough, roll into a ball and roll out a large disk no bigger than your frying pan, heat your dry frying pan to a hot heat, place the flat bread in the pan and cook for one and a half minutes on each side, best served warm.
Kebab ingredients
200g-300g lamb fillet or leg finely sliced
1 tsp coconut oil
6 garlic cloves finely sliced
2 spring onions sliced
2 hot chillies sliced
1/2 white cabbage finely sliced
1/4 red cabbage finely sliced
1 onion finely sliced
2 handfuls of spinach watercress and rocket salad
Garlic yoghurt drizzle
6 tbsps Greek plain yoghurt
10 mint leaves chopped
2cloves garlic grated
Prep all your ingredients ready to go as this is a speedy cook, pan fry the flat breads and place on your plates, load with all the salad and cabbage leaves. Heat your frying pan or wok medium hot, add the coconut oil and gently cook the garlic, you want to slightly brown the garlic, this will give the garlic a slightly sweet nutty flavour, remove from the pan. Season the sliced lamb with salt and black pepper, add to the pan and stir fry for a couple of minutes for medium rare, take off the heat and leave to rest in the pan for a couple of minutes while you make the mint and garlic dip. Mix all the ingredients together.
Place the lamb on top of your salad and top with the mint yoghurt drizzle, sprinkle over the nutty garlic, chillies and spring onions, enjoy.
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