Spiced Lamb Kebab
Ingredients
- 800 gLamb shoulder (thinly sliced)
- 4 pcPita bread (toasted)
- 250 gPlain Greek yogurt
- 3 pcGarlic (minced)
- 1 pcRed onion (thinly sliced into rings)
- 2 pcRound tomato (sliced)
- 1 pcLittle gem lettuce (shredded)
- 4 tbspExtra virgin olive oil
- 1 tbspCumin ground
- 1 tbspSweet paprika
- 1 tspOregano
- 1 pinchHot pepper en poudre
- 1 tspGray sea salt
- 1 tspBlack pepper ground
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 10 gMint fresh (chopped)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
