07 Jun PEPPADEW® Onion Crunch Lamb Kebabs and Mint Onion Crunch Yoghurt with Homemade Flatbreads
PEPPADEW® Onion Crunch Lamb Kebabs and Mint Onion Crunch Yoghurt with Homemade Flatbreads
A quick and easy homemade meal where fluffy flatbreads become the perfect vehicle for well-seasoned PEPPADEW® Spicy Onion Crunch and mint lamb kebabs, served with a homemade PEPPADEW® Spicy Onion Crunch and mint yoghurt. The PEPPADEW® Onion Spicy Crunch mint yoghurt doubles up as the perfect dip for homemade sweet potato wedges.
SERVING
Serves 4-6
PREP TIME
2 hours
COOK TIME
25 minutes
SERVING
Serves 4-6
PREP TIME
2 hours
COOK TIME
25 minutes
Ingredients
- 300g strong bread flour
- 7g instant yeast
- 1 tsp honey
- 3 tbsp olive oil
- 1 tsp salt
- 190ml warm water
Lamb kebabs:
- 750g lamb steak cubes (cut into 3cm cubes)
- 1 lemon, juiced
- 3 tbsp olive oil
- 8 mint leaves
- 3 tbsp extra virgin olive oil
- 2 tbsp PEPPADEW® Spicy Onion Crunch
- 4–5 medium-sized sweet potatoes
Mint Onion Crunch Yoghurt
- 200g natural yoghurt
- 8 mint leaves
- 1–2 tsp PEPPADEW® Spicy Onion Crunch
Tender lamb cubes marinated in a mix of lemon juice, olive oil, mint and PEPPADEW® Spicy Onion Crunch, skewered and grilled to perfection. The homemade flatbreads, golden and fluffy, make the ideal base for these kebabs, while the mint PEPPADEW® Spicy Onion Crunch yoghurt adds a refreshing and tangy touch. Complemented by crispy sweet potato wedges, this meal is a perfect blend of textures and flavours, making it an excellent choice for a BBQ or a family-sharing meal.
Method
- Prepare the flatbreads by adding honey to 190ml of warm water (water to be slightly warm to the touch, not boiling).
- Add the instant yeast, stir and set aside for 10 minutes.
- In a large mixing bowl, add the flour and the salt.
- Once the yeast warm water looks frothy, combine the mix with the flour and bring it together by hand.
- Knead in the olive oil for 5 minutes until a soft ball has formed.
- Cover and leave to rise for 1 to 2 hours, until the dough has doubled in size.
- Once the dough has risen and before you are ready to cook the lamb, add a drizzle of oil to the kitchen top and cut the dough into 4 to 5 equal portions.
- Using your hands, stretch the dough into rough flatbread shapes.
- Place each flatbread in a hot dry pan. Cook for around 50 seconds on each side.
Lamb Skewers with potato wedges
- Cut the lamb steaks into 3cm cubes.
- Finely chop the mint.
- In a large bowl, add the lamb cubes, followed by half of the finely chopped mint leaves, 2 tbsp of PEPPADEW® Spicy Onion Crunch, olive oil and lemon juice. Toss all together to coat then thread between 5 to 6 lamb cubes onto skewers. Lay the skewers on a plate or baking tray. set aside for 30 minutes to 1 hour to allow to marinate (can be prepared the night before).
- Make the mint PEPPADEW® Spicy Onion Crunch yoghurt dip by mixing yoghurt, remaining chopped mint and 1–2 tsp of PEPPADEW® Spicy Onion Crunch together. Refrigerate until ready to use.
- Prepare the sweet potato wedges. Wash the potatoes thoroughly, then slice them into medium-sized wedges.
- Preheat the oven to 220°C/200°C fan/gas 7. Drizzle oil over the potato wedges and bake in the oven for 15 minutes.
- Dry heat a griddle pan and griddle the kebabs for 5 minutes on each side for medium rare kebabs, and a little longer for well done.
- Serve the perfectly cooked lamb kebabs on either the warm homemade or pre-brought flatbreads. Drizzle the meat with the mint PEPPADEW® Spicy Onion Crunch yoghurt. Serve with crisp sweet potato wedges.
Serving suggestion:
Serve with sweet potato fries and use the onion mint yoghurt as a side dip.
