A delicious Greek-style lamb kebab, served with British winter veg celeriac slaw and crispy chilli kale – all inside a homemade flatbread.
PREPARATION TIME: Less than 30 mins
COOKING TIME: 10mins - 30mins
SERVES: 2
INGREDIENTS
- For the celeriac slaw
- 150g/5½oz celeriac, peeled and cut into very fine matchsticks
- 4 tbsp full-fat Greek-style plain yoghurt
- ½ garlic clove, finely chopped
- ½ tsp ground cumin
- 1 tbsp fresh lemon juice
- salt and freshly ground black pepper
- For the crispy kale
- 50g/1¾oz curly kale, tough stalks removed, thickly shredded
- 1 tbsp extra virgin olive oil
- ½ tsp dried flaked chillies
- pinch flaked sea salt
- For the flatbread
- 150g/5½oz self-raising flour, plus extra for rolling
- pinch fine sea salt
- 150g/5½oz full-fat Greek-style plain yoghurt
- For the lamb
- 200g/7oz boneless lamb steaks or lamb loin fillet, sliced diagonally into 15mm/⅝in thick strips. (Alternatively use 1 rack of lamb with the meat taken off the bones)
- 1 tbsp extra virgin olive oil, plus extra to serve
- 1 tsp ground cumin
- ½ tsp flaked sea salt
- handful fresh mint leaves, to garnish
METHOD
- Preheat the oven to 220C/200C Fan/Gas 7.
- To make the celeriac slaw, mix the celeriac with the yoghurt, garlic, cumin and lemon juice. Season with a little salt and pepper. Set aside.
- To make the crispy kale, put the kale in a bowl and toss with the oil, chillies, salt and pepper. Scatter over a baking tray and roast for 6–7 minutes, or until crisp. Keep a close eye on it so it doesn’t burn.
- To make the flatbread, mix the self-raising flour and salt in a large bowl. Add the yoghurt and mix with a spoon and then use your hands to form a ball. Turn out onto a lightly floured surface and knead for a few seconds to make a smooth elastic dough. Divide into two portions and roll into balls. Using a floured rolling pin, roll each portion into a 25cm/10in round, turning regularly.
- Place a large ovenproof frying pan over a high heat. Cook a flatbread for 1½–2 minutes, then flip over and cook for a further 2 minutes, or until puffed up and lightly browned. Keep the first flatbread warm, covered in a clean tea towel, while you cook the second one.
- Heat a medium frying pan, or griddle, over a high heat. Put the lamb into a bowl and toss with the oil, cumin, salt and a grinding of black pepper. Cook the lamb for just 1–2 minutes on each side in the hot pan, or until crispy on the outside but still juicy inside.
- Fill the flatbreads with the celeriac slaw, crispy kale and lamb, then sprinkle with the mint. Drizzle with a little olive oil and roll the bread around the filling. Secure each one with a skewer or wrap one end with foil. Eat while hot.
Download a Printable PDF version
BBC Food - Akis Petretzikis
