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Spring Adana lamb kebab with flatbreads

  • 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

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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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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.

Nutritional Information

  • Kcals 589
  • Fat 29.6g
  • Saturates 14.6g
  • Carbs 40.7g
  • Fibre 8g
  • Protein 36.1g
  • Salt 2.6g
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