Spiced Lamb Kebab

Lamb strips with grilled, crispy edges and a meltingly tender center. The white sauce provides an acidity that cuts through the richness of the spiced meat.

• Prep: 20 min
• Cook: 15 min
• Difficulty: Easy
• Calories: 1100
• Protein: 57 g
• Carbs: 64 g
• Fat: 63 g

Ingredients

• 800 g Lamb shoulder ( thinly sliced )
• 4 pc Pita bread ( toasted )
• 250 g Plain Greek yogurt
• 3 pc Garlic ( minced )
• 1 pc Red onion ( thinly sliced into rings )
• 2 pc Round tomato ( sliced )
• 1 pc Little gem lettuce ( shredded )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Cumin ground
• 1 tbsp Sweet paprika
• 1 tsp Oregano
• 1 pinch Hot pepper en poudre optional
• 1 tsp Gray sea salt
• 1 tsp Black pepper ground
• 1 pc Citrus limon (L.) Burm. f. ( juiced )
• 10 g Mint fresh ( chopped )

Instructions

1. Marinating the meat

   Slice the lamb shoulder into very thin strips. In a mixing bowl, combine olive oil, cumin, paprika, oregano, chili, and minced garlic. Massage the meat with this mixture so the spices thoroughly penetrate the fibers.

2. Preparing the white sauce

   Mix the Greek yogurt with chopped mint, a squeeze of lemon juice, salt, and pepper. The sauce should be smooth and coat the back of a spoon.

3. Searing the lamb

   Heat a pan until smoking hot. Toss in the meat without overcrowding. Let it brown without stirring at first to get a dark, fragrant crust, then sauté vigorously.

4. Assembly

   Open the pita breads and toast them lightly. Spread the sauce, add shredded lettuce, tomato slices, red onion, and the piping hot meat. Serve immediately while the bread is still soft.

Chef's tips

• To slice the lamb very thinly, place the meat in the freezer for 20 minutes before cutting.
• Do not deglaze the pan; you want to maintain the grilled, dry texture of traditional kebab meat.

Storage

Cooked meat keeps for 2 days in the fridge, but assembly must be done at the last minute to prevent the bread from getting soggy.