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

PEPPADEW® Onion Crunch Lamb Kebabs and Mint Onion Crunch Yoghurt with Homemade Flatbreads

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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.

PEPPADEW® Onion Crunch Lamb Kebabs and Mint Onion Crunch Yoghurt with Homemade Flatbreads
PEPPADEW® Recipe Serving
SERVING

Serves 4-6

PEPPADEW® Recipe Time
PREP TIME

2 hours

PEPPADEW® Recipe Time
COOK TIME

25 minutes

PEPPADEW® Recipe Serving
SERVING

Serves 4-6

PEPPADEW® Recipe Time
PREP TIME

2 hours

PEPPADEW® Recipe Time
COOK TIME

25 minutes

Ingredients

PEPPADEW® Spicy Onion Crunch

  • 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

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

If making homemade flatbreads

  • 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.

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