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.
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
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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.
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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).
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 589
- Fat 29.6g
- Saturates 14.6g
- Carbs 40.7g
- Fibre 8g
- Protein 36.1g
- Salt 2.6g
