LAMB SEEKH KEBABS

One of my most favourite face stuffing foods, the gorgeous traditional wood fired or cast iron skillet cooked flatbread that brings its own level of flavours from the slightly charred crunch and soft dough envelopes the flavoursome spiced lamb kofte kebab topped with a raw apple cider vinegar and mayonnaise garlic slaw finished off with a hot drizzle of sriracha this is sooo lip smackinly good

A gorgeous fresh healthy kebab that is not only great for your tastebuds but good for you too, guilt free and so much healthier makes this a winner dinner all round, quick to assemble and truly fabulous fast food you can prep ahead of time so that it is ready to go at a moments notice.

Ahead of Time Prep 15 mins / Cooking time 8-10 mins

Ingredients

(serves 2)

The Kebab

1 onion finely diced

2 cloves garlic finely diced or grated

1 tbsp ghee

1/2 tsp fresh turmeric grated or 1/4 dried

400g grass feed or organic lamb mince

2 tbsp coriander

1 tsp garam masala

1 generous pinch of sea salt

1 generous pinch of fresh ground black pepper

The Flat Bread

(makes 6)

500g 00 flour

15g dried yeast

10g sea salt

50ml Olive Oil

320g warm water

The Salad

1/4  finely sliced white cabbage

1/4 finely sliced red cabbage

1 lrg onion finely sliced

1 carrot julienned optional

The Mint Mayo

3 egg yolks

1 tsp Dijon mustard

1 tsp white wine vinegar

300ml cold pressed olive oil

sea salt

white pepper

3 tbsp fresh chopped mint or 1 tbsp dried

I find this a quick simple cook and assemble because I prep everything earlier in the day and store in glass bowls in the fridge ready to go, therefore it only takes me a few minutes to cook and serve this.

First make the dough, this you can do three or four hours in advance, or twenty four hours in advance and leave in the fridge to prove.  Place all the ingredients in a large mixing bowl and bring together with your hands or if using a mixer with a dough hook, gently knead for seven to ten minutes, form in to a large ball and place back in the bowl, dust with a little flour and cover with a cloth, leave to prove for a minimum of one hour when the dough would have doubled in size, this dough is happy to be left proving at room temperature for up to four hours.  If you are not using all the dough, once proved you can then freeze the portions of dough, when you want yo use them just defrost and leave to come up to room temperature before rolling.

If proving in the fridge for twenty four hours, bring the dough up to room temperature, this takes approx one hour before using.

To make the kebabs, gently soften the onions and garlic in the ghee for five minutes, leave to one side to cool slightly, in a large bowl place the lamb mince and season with the salt, pepper, turmeric, coriander, garam masala, add the onions and garlic and mix well squiding together as you mix.

Take your skewers and a handful of your mince and squish the mince around the skewer so that it is around  the thickness of half an inch, repeat until you have filled the skewers.  Store in the fridge until needed.  To cook grill for around 4-5 minutes on each side.

To make the mayo, place the egg yolks and white wine vinegar in a large bowl, take your whisk and add a teaspoon of the oil and start to whisk, keep adding a teaspoon amount of oil every few seconds while whisking, once you see the emulsification of the oil and yolk you can add the oil in bigger glugs, stop when you have ribbons and your happy with the thickness of the mayo, add the Dijon mustard, mint and season with salt and pepper.

When ready to cook, pre heat your grill or cast iron plancher, place the kebabs under or on the grill these will take approx eight minutes, turning once half way through the cooking time, meanwhile divide the dough into six or eight balls, on a floured surface roll out each ball into a approx 8" circle, heat a non stick frying pan hot, place the bread in the pan and cook for one to two minutes, turn over and cook again for around one minute, remove and repeat with the rest of the dough, wrap the cooked flat breads in a warm tea towel  yo keep warm while you cook the rest.  

Serve family style on the table with a stack of breads, bowls of the salad, a stack of kebabs and a big bowl of mayonnaise, I also serve with some chopped fresh chillies, garlic and herbs along with a home made jar of hot sweet chilli jelly, enjoy.