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Spring Adana lamb kebab with flatbreads

Published: April 7, 2016 at 8:49 AM

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Serves 4

A little effort

Total time: 1 hr

+ overnight pickling

A star rating of 5 out of 5.1 ratingRate

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This posh spring Adana lamb kebab comes from Le Bab in London. Use fewer chilli flakes if you only have the regular kind

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Ingredients

Nutrition

• 150ml malt vinegar

• 1 heaped tbsp demerara sugar

• 8 radishes

• 600g (use minced lamb breast if possible) lamb mince

• 4 tbsp soy sauce

• (Turkish chilli flakes) 1 tbsp urfa biber

• 1 tsp sumac

• 1 tbsp ground cumin

• 1 clove garlic

  finely grated

• ½ onion

  finely chopped

• chopped to make 1 tsp flat-leaf parsley

• leaves chopped to make 1 tsp thyme

• 300g (fresh shelled or frozen) peas

• 2 tbsp double cream

  to loosen

• 7 dates

  stones removed

• 2 tbsp white wine vinegar

• 150g greek yogurt

• 2 small courgettes

  julienned

• 4 flatbreads

Nutrition: per serving

• kcal589
• fat29.6g
• saturates14.6g
• carbs40.7g
• fibre8g
• protein36.1g
• salt2.6g

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Method

• step 1

  Make the sousing liquor for the radishes by dissolving the sugar and a pinch of salt in the malt vinegar. Quarter or halve the radishes depending on their size, put them in a small bowl or cup and pour the liquor over, making sure they’re covered. Chill overnight.

• step 2

  Mix all of the kebab ingredients well in a bowl and season with pepper and a little salt – the mixture will already have soy sauce in it, so be wary of adding too much salt. Chill for 30 minutes (to make it easier to handle).

• step 3

  In the meantime, blanch the peas in boiling water and refresh them in cold water to preserve their colour. Drain well, then whizz to a smooth purée in a blender. Add double cream to loosen the peas as necessary.

• step 4

  Put the dates, vinegar and 3 tbsp water in a small pan over a low heat and cook until the dates have broken down and are smooth and sticky, about 8 minutes. If the dates begin to catch, add a little more water.

• step 5

  Divide the kebab mixture into 4 equal-sized balls. Shape these into long, wide kebabs by pushing each skewer through a ball and then working the meat down the length of the skewer by squeezing it between fingers and palm. Cook over a medium heat on the barbecue for 5-7 minutes on each side, or cook under the grill for 5-10 minutes, until cooked through.

• step 6

  Before serving, reheat the pea purée. Spread or pipe a little date chutney and a generous amount of pea purée onto each flatbread. Put the kebab on top and spoon over some yogurt. Scatter the soused radish pieces and courgette batons to finish.

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