Pitta breads with lamb kebab and yoghurt sauce
Recipe
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65 minutes
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35 minutes
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100 minutes
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4 persons
Fancy some Mediterranean street food? Then light the charcoal in your Big Green Egg to make this delicious kebab, inspired by the rich flavours of Turkish cuisine. Homemade, and in the process we give you a very handy tip for making beautiful mince skewers. While grilling these lamb skewers in your kamado, heat the pitta bread. You serve the spicy skewers on pitta bread with a fresh yoghurt sauce. It is easy to make and delicious as lunch or light supper.
INGREDIENTS
Kebab
- 1 onion
- 1 clove of garlic
- 2 sprigs of flat leaf parsley
- 500 g minced lamb
- 1 egg
- 3 tbsp breadcrumbs
- 1 tsp harissa
- 1 tsp Madras curry powder
- 1 tsp smoked paprika
- 1 tsp ground cumin seed
- olive oil, for brushing
Sauce
- 1 cucumber
- 1 tsp salt
- 1 clove of garlic
- 1 sprig of coriander
- 2 mint leaves
- 200 ml Turkish yoghurt
Serve with
- 4 large pitta breads
- 4 sprigs of coriander
IN ADVANCE
- Peel and finely dice the onion and garlic. Pick the leaves from the sprigs of parsley and chop finely.
- Add all ingredients for the kebab, except the olive oil, with salt and pepper to taste, to a bowl and knead until everything is well mixed. Spoon the mince into a piping bag and leave to set in the fridge for about 30 minutes.
- Meanwhile, for the sauce, peel and coarsely grate the cucumber. Put the cucumber rind in a sieve and sprinkle with the salt. Let it drain for about 30 minutes.
- Cut an opening of about 2 centimetres from the piping bag of lamb mince. Insert a skewer in the opening of the piping bag into the lamb mince. Gently squeeze the bag, while at the same time pulling back the skewer. This is an easy way to make kebabs. Place on a platter and make 7 more kebab skewers in the same way. Place the tray in the fridge and let the kebab set for 15 minutes.
- Meanwhile, for the sauce, peel the garlic and chop it finely. Pick the leaves from the sprig of coriander and finely chop it and the mint leaves. Squeeze the liquid from the cucumber rind and mix in a bowl with the Turkish yoghurt, garlic and herbs. Add pepper to taste if necessary.
METHOD
- Light the charcoal in the Big Green Egg and heat with the convEGGtor Basket, containing on one side at the top level a half cast iron grid and on the other side on the lower level a half convEGGtor stone and above that a half stainless steel grid to a temperature of 220°C.
- Brush the kebabs with olive oil and place them on the half cast iron grid. Close the lid of your kamado and grill the skewers for 3-4 minutes per side until they reach a core temperature of 54°C. You can measure this with a core thermometer. Meanwhile, place the pitta breads on the Half Stainless Steel Grid and heat for about 1 minute per side.
- Remove the kebabs and pitta breads from the EGG and remove the skewers. Spoon some yoghurt sauce on each pita roll, top with 2 kebabs and garnish with the coriander.
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