LAMB SEEKH KEBAB

With Fermented Sriracha and Wood Fired Flatbreads

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 charred lamb seekh kebab, pickled kebab chillies topped with a raw apple cider vinegar and mint mayonnaise garlic slaw finished off with a drizzle of hot fermented sriracha sauce this is sooo lip smackinly good, what’s more it’s a gorgeous fresh healthy kebab that is not only great for your tastebuds but good for you too, guilt free, no nasties and so much healthier makes this a family 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

Serve family style

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

Flatbreads

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 if you want to use immediately, then other options are leave to prove slowly in the fridge for 24hrs, this is what I do as it gives me much more control over time and usage, this will keep for 48hrs in the fridge ready to go when you are, 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, dust your work top with a little 00 flour, roll into a ball and roll out a large disk no bigger than your skillet if your not cooking in a wood fired oven, heat to a hot heat, place the flat bread in the pan and cook for one and a half minutes on each side, keep warm by wrapping in a tea towel until serving, these flatbreads are best served warm but are almost as good used later the same day, to use the following day dip the flat breads in water and pop in a pre heated oven for 3-5 minutes and Ta-Da almost as good as fresh.

Fermented Sriracha Sauce

7 Days To Make 

Ingredients 

(Makes approx 300ml)

Store brought or make your own...

 700g whole red jalapeños 

1 tbsp Himalayan sea salt

3-4 tbsp light brown sugar

4 large cloves chopped garlic

125 ml apple cider vinegar 

Fermented Homemade Chilli Sauce

This is an outstandingly easy recipe for a fresh vibrant sriracha hot chilli sauce that may have you leaving that Famous rooster bottle named after the ship Huy Fong that he travelled with his family in to the United States of America in the store, I know it is for my family!  Only because we like to be as self sufficient as possible, but we are honest and sometimes we just need to grab a bottle of the best stuff as life is super busy.  We grow and raise most of our food and finally this year I have succeeded in a bountiful yield of Serrano chillies just for this recipe.

The Fermenting 

Place all the ingredients except the white wine vinegar into your food processor or magic bullet and blitz, blitz and then blitz some more until you have as smooth a mixture as possible, around three minutes.

Decant into your kilner jar scraping every bit out from the food processor, pop on the lid and just leave on the side somewhere safe where the jar won't get knocked over and out of direct sunlight for 7 days, after 3-5 days you will see the exciting start of the ferment, there will be some movement in the chilli mash like cracks in a wall, this is good.  

After day 5 gentle shake the jar to mix all the fermenting chillies back to a smooth consistency and again on day 6.  Day 7 over a saucepan strain the mixture through a sieve and using the back of a spoon push through as much of the mixture that will go through, you want a really dry pulp left in the sieve.  Add the vinegar and bring to a rolling simmer, reduce the sriracha sauce down to the thickness you require, I like the sauce to coat the back of a spoon well this way it sticks to food better so you get more of a bang of flavour with each mouthful.

Take off the heat and decant into a hot sterilised ball mason jar, pop on a lid and store in the fridge for up to 6 months, IT WON'T LAST THAT LONG!  Enjoy.