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 kofte kebab, pickled kebab chillies topped with a raw apple cider vinegar and mayonnaise garlic slaw finished off with a drizzle 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)
Kofte Kebab
1 onion finely diced
2 cloves garlic finely diced or grated
1 tbsp coconut oil
1/2 tsp fresh turmeric grated or 1/4 dried
400g grass feed or organic lamb
2 tbsp chopped fresh oregano
1 tsp fresh chopped rosemary
1 tsp fresh chopped thyme
1 generous pinch of sea salt
1 generous pinch of fresh ground black pepper
Sriracha for serving
Salad
1/4 finely sliced white cabbage
1/4 finely sliced red cabbage
1 lrg onion finely sliced
1 carrot julienned optional
Mayo
Store brought or...Make your own
3 egg yolks
1 tsp Dijon mustard
1 tsp white wine vinegar
300ml cold pressed olive oil
sea salt
white pepper
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 to use them just defrost and leave to come up to room temperature before rolling and cooking.
If proving in the fridge for twenty four hours, bring the dough up to room temperature before using, approx 1 hour.
To make the kebabs, gently soften the onions and garlic in the coconut oil 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, oregano, rosemary and thyme, 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 and season with salt and pepper.
When ready to cook, pre heat your grill, place the kebabs under 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 on each side, 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 salad, stack of kebabs and mayonnaise, I also serve with some chopped fresh chillies, garlic and herbs along with a home made jar of hot sweet chilli jelly, enjoy.
Flat Bread
(makes 6)
500g 00 flour
15g dried yeast
10g sea salt
50ml Olive Oil
320g warm water
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