Spring Adana lamb kebab with flatbreads

Name: Spring Adana lamb kebab with flatbreads
Total time: 1 h
Yield: serves 4
Ingredients: malt vinegar 150ml; demerara sugar 1 heaped tbsp; radishes 8; lamb mince 600g (use minced lamb breast if possible); soy sauce 4 tbsp; urfa biber (Turkish chilli flakes) 1 tbsp; sumac 1 tsp; ground cumin 1 tbsp; garlic 1 clove, finely grated; onion ½, finely chopped; flat-leaf parsley chopped to make 1 tsp; thyme leaves chopped to make 1 tsp; peas 300g (fresh shelled or frozen); double cream 2 tbsp, to loosen; dates 7, stones removed; white wine vinegar 2 tbsp; greek yogurt 150g; courgettes 2 small, julienned; flatbreads 4

1 hour + overnight pickling
serves 4
A little effort

This posh sprind adana lamb kebab with flatbreads comes from Le Bab in London. Use fewer chilli flakes if you only have the regular kind

April 7, 2016 at 8:49 am

Ingredients

malt vinegar 150ml
demerara sugar 1 heaped tbsp
radishes 8
lamb mince 600g (use minced lamb breast if possible)
soy sauce 4 tbsp
urfa biber (Turkish chilli flakes) 1 tbsp
sumac 1 tsp
ground cumin 1 tbsp
garlic 1 clove, finely grated
onion ½, finely chopped
flat-leaf parsley chopped to make 1 tsp
thyme leaves chopped to make 1 tsp
peas 300g (fresh shelled or frozen)
double cream 2 tbsp, to loosen
dates 7, stones removed
white wine vinegar 2 tbsp
greek yogurt 150g
courgettes 2 small, julienned
flatbreads 4

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.