A really quick and easy way to bake kebab in the oven. Stuff it in a warm flatbread with loads of chopped salad, garlicky tahini yoghurt and fresh chilli.
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Serves
4
White Onion
Garlic Cloves
Fresh Flat Leaf Parsley
Lamb Mince
Ground Cumin
Turkish Pepper Paste
Water
Olive Oil
FOR THE CHOPPED SALAD:
Cucumber
Vine Tomatoes
Spring Onion
Unknown ingredient
Lemon
TO SERVE:
Plain Yoghurt
Tahini
Garlic Clove
Flatbreads
Pickled Chilli
Fresh Green Chilli
Olive Oil
Serves
4
White Onion
Garlic Cloves
Fresh Flat Leaf Parsley
Lamb Mince
Ground Cumin
Turkish Pepper Paste
Water
Olive Oil
FOR THE CHOPPED SALAD:
Cucumber
Vine Tomatoes
Spring Onion
Unknown ingredient
Lemon
TO SERVE:
Plain Yoghurt
Tahini
Garlic Clove
Flatbreads
Pickled Chilli
Fresh Green Chilli
Olive Oil
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Step 1.
Preheat the grill to hot.
Step 2.
Finely chop the onion, garlic and ½ the parsley, then mix with the mince, ½ tsp salt and the cumin, then knead well with your hands for a few minutes, until combined thoroughly.
Step 3.
Grease a round baking tray with a little olive oil and spread the meat mixture evenly onto it.
Step 4.
Mix the Turkish pepper paste, water and olive oil in a small bowl and season with salt and pepper. Pour this mixture over the meat and grill for about 15-20 mins until the meat is cooked through. Remove from the oven and rest for 5 mins before serving.
Step 5.
Meanwhile, finely chop the salad ingredients and remaining parsley and combine with the juice of ½ the lemon and a good pinch of salt and pepper and put to one side. Finely chop the green chilli and set aside for garnish.
Step 6.
Blend or whisk the yoghurt and tahini into a smooth sauce. Finely grate the garlic and mix it through the sauce then put to one side.
Step 7.
To serve, briefly heat the flatbreads under the grill or in a dry pan and serve the kebab in the flatbreads along with some of the cooking juices, chopped salad, tahini yoghurt, pickles and chilli. Drizzle over a little more olive oil and serve with the remaining lemon cut into wedges to squeeze over.
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