It's so easy to make your own shish kebabs - you just need to have some skewers. Serve the kebabs warm on pitta with tomates and lettuce or your own choice of favourite accompaniments.
Ingredients
- 300g lamb neck fillet, cut into chunks
- 150ml natural yogurt, plus extra to serve
- 3 tbsp extra-virgin olive oil
- 1 garlic clove, crushed
- Generous pinch dried chilli flakes
- 1 sweet onion or normal onion, cut into chunks
- 1 each red and green pepper, cut into chunks
- 8 flatbreads or pittas, warmed
- 3 tomatoes, deseeded and chopped
- 1 baby gem lettuce, torn into bite-size pieces
- Sumac, to dust (from waitrose and middle eastern grocers; optional)
Method
- 1. Place the lamb in a non-metallic bowl and mix with the yogurt, oil, garlic and chilli, and marinate for 2 hours or preferably overnight.
- 2. Season the lamb and thread onto skewers (if using wooden skewers, soak in warm water for 15 minutes before using), alternating with pieces of onion and pepper.
- 3. Preheat a griddle pan, then cook the kebabs for 10 minutes, turning regularly until the meat is cooked.
- 4. Serve the kebabs on warm flatbreads or pittas, with tomatoes and lettuce. Add dollops of yogurt and dust with a little sumac, if you like.
Nutritional info
Per kebab: 336kcals, 10.8g fat (3.3g saturated), 15.9g protein, 46.7g carbs, 6.9g sugar, 0.9g salt
Wine Recommendation
Choose a full-bodied red wine, such as aussie shiraz.