OREGANO AND MINT LAMB KOFTE KEBAB

HOME GROWN AND RAISED

Fabulous little number, our own organic loved pampered and raised lamb mince seasoned with fresh oregano and garden mint, salt and pepper is all it takes for a lip smacking gorgeous face stuffing kebab, served topped with shredded carrots, spring onions and leeks from the garden and beetroot relish and pickled chillies from the canning cupboard, wrapped in a oregano, mint and turmeric unleven flat bread and finished off with a drizzle of homemade speedy made in just one minute cold pressed olive oil mayonnaise, another great self sufficient dinner.

Prep Time 10 minutes / Flat Breads Proving 1 hr / Cooking Time 7 minutes

Ingredients

(serves 4)

The Kebab

500g organic lamb mince

2 tbsp fresh garden mint torn

1 tbsp fresh oregano chopped

Sea salt

Fresh ground black pepper

For The Kebab Toppings

2 carrots shredded

2 spring onions sliced

1 leek sliced

4 tbsp beetroot relish

(quick recipe below)

8 pickled kebab chillies

Speedy Mayonnaise

1 egg yolk

1tsp white wine vinegar

200ml cold pressed olive oil

sea salt

white pepper

1 tsp Dijon mustard

For The Flat Bread

500g organic 00 flour

50ml cold pressed olive oil

320g filtered water

10g sea salt

1 tbsp fresh oregano

1 tbsp fresh mint

1/2 tsp fresh grated turmeric

First make the flat bread dough by placing all the ingredients in a large bowl if making by hand or in your mixers bowl and using a dough hook or your hands mix for 7 minutes until you have a elastic dough ball, then cover with a tea towel and leave to prove for 1 hour.

Place the minced lamb in a large bowl and add the sea salt, black pepper, mint and oregano, mix well with your hands and divide in to four equal portions, shape each portion in to a long sausage and place in the fridge until needed.  

To cook pan fry on a medium hot heat and sear each side then turn the heat down to medium and turn every minute, add 50ml of water to the frying pan and pop a lid on or a plate and leave to finish cooking for another minute, take off the heat and leave to rest for a couple of minutes while you cook the flat breads.

Take the flat bread dough and divide in to 8 balls, toss in a little flour and at this point I freeze 4 ready to use another time, all you have to do is defrost and leave the dough to come up to room temperature and then as you are now roll out each dough ball to the size of a dinner plate, heat a dry frying pan to a hot heat and place the flat bread in the pan, turn after one minute and cook the other side for a further minute, wrap the cooked breads in a warm tea towel while you cook the remaining breads.

To make the speedy mayonnaise place the egg yolk and white wine vinegar in a glass jug and add a very very slow constant drizzle of oil and start whisking, don't stop whisking and keep adding the oil once your egg yolk has started to thicken you can add the oil at a faster pace, once all the oil is incorporated add the Dijon mustard and season with the sea salt and white pepper.  Store in the fridge until needed, any left over mayo will keep for a week in the fridge.

I like to serve these kebabs family style with a stack of flat breads and lamb koftes on the table and bowls of shredded carrot, onion, leek, beetroot relish, mayonnaise and chillies and let the great family memories be made over great food.

Quick Beetroot Relish

1 cooked peeled grated beetroot

1 tbsp white wine vinegar

1 tsp sugar

Heat the vinegar and sugar for just a moment to dissolve the sugar, take off the heat and add the grated beetroot, stir to combine and leave to one side to infuse, that's it.