Well according to a well known Sunday magazine, the next junk food to get the gourmet treatment is the humble kebab. Food of choice for every student at 3am after too many skittle bombs at the union. I have definitely been known to order kebab meat and chips after a few glasses of wine – even though I can’t have the pitta, it still hits the spot. But oh the feeling of filth the next morning! Nothing can mask kebab breath!
So we decided to create a perfectly acceptable, and completely delicious, Seven Mile Posh Kebab and my goodness, I wish I could send you all one for lunch!
Jake has shared the recipe below and I really suggest you try it. Making the pittas from scratch is a great option if you need to stay gluten free but I’m sure no one would judge you if you bought them. Don’t cheat on the mint yoghurt though – the smell of fresh mint is so uplifting and the freshness of this dip doesn’t come from a jar.
Well that’s Friday night dinner sorted then…filth factor zero!
For the meat:
500g lamb mince
½ tbsp oregano
1 tbsp mixed herbs
1 tbsp onion powder
1 tbsp garlic powder
½ tsp chilli powder
1 tsp cumin
2 tsp paprika
Lots of black pepper
Plenty of salt
1tbsp Worcestershire sauce
1 tbsp all purpose flour (gluten free if needed)
Knead all the ingredients together on a bowl. Really work the meat with the hands for a good few minutes. You want the mixture to be really smooth. Shape like a large sausage and bake in a loaf tin at 170° for 1 hour, turning half way through.
For the pitta:
280g all purpose flour (gluten free if needed)
(1 tsp Xantham gum if cooking gluten free)
1 ½ tsp baking powder
1 tsp salt
1 egg and 1 egg white
¼ cup milk
1 tbsp oil
½ cup warm water
Mix the flour, Xanthan gum (if needed) and baking powder in a mixer. Add eggs, milk and oil and continue to mix. Add warm water slowly and continue to mix until dough becomes smooth and sticky. Wet your hands and your counter top and pull dough into clementine sized pieces, approximately 7 or 8 pieces. Roll each piece into a smooth ball. The dough is very sticky so make sure you keep your hands wet. Line a tray with baking parchment and flatten each pitta into a small flat round of about 1cm thick, again keep your hands wet to make this easier. Bake in the oven at 250° for 5 minutes on each side.
For the yoghurt dip:
150g natural yoghurt
Zest of ½ a lemon
2 twists of pepper
Medium bunch of fresh mint, finely chopped
Mix all ingredients together and remember the mint flavour will strengthen the longer you leave the dip.
Fill your pitta with slices of the cooked, spiced lamb, salad, mint yoghurt and a drizzle of sweet chilli.