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 Salad
1/4 finely sliced white cabbage
1/4 finely sliced red cabbage
1 lrg onion finely sliced
1 carrot julienned optional
1 garlic clove grated optional
1 tbsp apple cider vinegar
Mint Garlic Mayo
Store brought or...Make your own
3 egg yolks
1 tsp Dijon mustard
1 tsp apple cider vinegar
300ml cold pressed olive oil
sea salt
white pepper
1 clove garlic grated
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 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.
Get Ahead Dough
If you want to get a head start you can make the dough as above 24-48 hours in advance and prove in the fridge, make as above and place straight in to the fridge, this is how the restaurant trade make and store their fresh dough, every wondered how they don’t run out? Bring the dough up to room temperature, this takes approx one hour before using.
Lamb Seekh Kebab
To make the lamb seekh 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 and 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.
Mint Garlic Mayonnaise
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.
Slaw
To make the slaw combine all the ingredients and then mix with the half the mayonnaise, reserving the remainder for drizzling.
Seekh Kebab
When ready to cook, pre heat your grill or cast iron skillet, place the kebabs under the grill or on the skillet these will take approx eight minutes, turning once half way through the cooking time, meanwhile divide the flatbread 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 to 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, a big bowl of mint and garlic mayonnaise and a bottle of sriracha. I also serve with some chopped fresh chillies, garlic and herbs along with a home made jar of hot sweet chilli jelly, enjoy.
The Flat Bread
(makes 6)
500g 00 flour
15g dried yeast
10g sea salt
50ml Olive Oil
320g warm water