24 August 2009, 14:51
For the Kebabs
150g finely ground beef mince
1 small onion, very finely chopped
1 tsp chopped fresh mint
½ tsp chilli powder
1 tsp coriander seeds, toasted & ground
1 tsp cumin seeds, toasted & ground
For the Flatbreads
250g plain flour
½ packet dried yeast
1 tsp fine sea salt
½ tsp sugar
1 tsp chilli powder
1 tsp cumin seeds, toasted
1 tsp coriander, toasted
1 tbsp olive oil
250ml tepid water
For the Cucumber Raita
¼ cucumber, very finely sliced then julienned
150g thick Greek yoghurt
Juice of a lime
1tsp fresh mint, chopped
Preheat the oven to 220?C.
To make the kebabs, place all the ingredients in a large bowl. Season generously with plenty of salt and freshly ground black pepper and mix really well.
Divide the mixture into eight rough sausage shapes. Then put each onto a skewer, ensuring they are firmly wrapped around. Refrigerate until ready to use.
Place the flour in a bowl and mix with the sugar, salt, chilli powder, cumin seeds and coriander make a well in the centre. Tip in the dried yeast and then add enough tepid water about 250ml to form a rough dough. Drizzle over the olive oil and knead for about ten minutes.
Next divide into four balls and then roll out into long ovals. Place then on lightly greased baking trays that have been heated in the oven. Prick all over really well then place in the oven and cook for three minutes on each side.
Heat a large frying pan or flat griddle to smoking hot and cook the kebabs for
4-5 minutes until cooked through.
For the cucumber salad mix everything together and season well,
To serve, place the kebabs onto a plate with a flatbread and small bowl of cucumber raita.
Last updated: 24 August 2009, 14:54