Spiced succulent pieces of grilled lamb served in soft pittas and topped with crunchy salad is similar to the takeaway version in concept, but completely different in terms of flavour.
Serves 4
ground cumin 1 tbsp
olive oil 3 tbsp
garlic 3 cloves, minced
freshly ground black pepper
lamb leg or shoulder steaks 1kg, chopped into 3cm chunks
red onion 1 large, roughly chopped into thin wedges
salt
pitta breads 4 large, to serve
iceberg lettuce ½, shredded, to serve
chilli sauce to serve
garlic and onion dip to serve
Spoon the ground cumin into a bowl along with the olive oil, garlic and a generous amount of pepper. Mix the ingredients together until combined. Add the lamb and red onion. Work the marinade into the meat and onion: this is easily done with a spoon, but I find getting your hands in the mix works best.
Leave the meat to marinate for a minimum of 2 hours but preferably overnight. If marinating overnight, ensure the meat is removed from the fridge at least 1 hour before cooking to warm up to room temperature.
When ready to cook, preheat the grill to its highest setting.
Tip the meat and onion onto a tray lined with tin foil and pour over any residual marinade. Season the meat generously with salt at this point and slide the tray under the grill as close to the hot element as possible. Grill for 6-7 minutes on each side, before removing and allowing to rest for 5 minutes – just enough time to prepare the pittas.
Toast the pittas, cut them open and stuff with the shredded lettuce. Fill the pittas with the cooked meat then drizzle with the chilli sauce and garlic and onion dip. Serve your kebabs with not a drunk in sight.
