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Ingredients

  • 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

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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