easy kebab
Inseparable from Turkish gastronomy, the kebab is a prominent guest of our snacking breaks. This very satisfying sandwich owes its inimitable flavor to its grilled lamb meat, marinated for a long time in hoursxture of oriental spices, which comes to garnish a soft bread as desired. With its refreshing raw vegetables and creamy yogurt sauce, this easy-to-make recipe is an exotic alternative to the burger… to be enjoyed with or without fries!
Ingredients :
- 4 pita breads
- 400 g Shoulder of lamb
- 1 plain yogurt
- 2 sweet onions
- 1 Garlic Clove
- 1 red pepper
- 0.25 Cucumber
- 4 lettuce leaves
- 1 C. tablespoon Tomato coulis
- 2 tbsp. tablespoons olive oil
- 1 C. Paprika powder
- 0.5 tsp. ground cumin
- 1 C. coffee sweet pepper powder
- 5 sprigs fresh parsley
- 1 pinch(es) Salt
- 3 pinch(es) Pepper
Preparation :
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1
Cut the lamb meat into thin strips and arrange them in a dish. Drizzle with olive oil, sprinkle with paprika, cumin and chilli, salt and pepper. Mix well. Leave to marinate for at least 3 hours in the refrigerator.
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2
Peel and slice the onions. Cut the peppers into strips and the cucumber into rings.
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3
In a hot, greased skillet with the remaining olive oil, sauté the onions and chopped peppers. Pour in the tomato coulis, mix, then cook for 15 minutes over low heat. Book.
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4
Prepare the yogurt sauce. Peel the garlic clove and mix it with the parsley. Add the garlic-parsley mixture to the yogurt, stirring vigorously until a homogeneous consistency is obtained. Book.
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5
In an ungreased skillet, sear the marinated lamb strips until golden brown. Book.
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6
Whoursthe pita breads for a few minutes in the microwave. Once hot, cut them lengthwise and evenly distribute the lettuce leaves, pepper-onion mixture, cucumber slices, yogurt sauce and meat. Taste immediately.
Tips
For an even more generous version of the kebab, swap the plain yogurt for heavy cream. Parsley can also be replaced with chopped coriander, which brings back a delicate oriental connotation. And if you can, do not hesitate to marinate your meat overnight so that it can soften and soak up all the flavors!
