Phil Vickery's spiced lamb kebabs
Phil’s bringing a taste of summer to the studio with his delicious lamb kebabs and homemade flatbread.
Packed full of flavour and easy to make, you can have everything on the table in under 30 minutes for the ultimate weeknight dinner.
Phil's spiced lamb kebabs
For the kebabs
500g ground lean mince
2 tbsp chopped fresh coriander
2 tbsp chopped fresh parsley
2 cloves garlic crushed
4 spring onions, finely chopped
2 tsp finely chopped fresh ginger
1 tsp ground cumin
Freshly milled black pepper
Pinch of dried red chilli
0.5 medium egg white, lightly beaten
2 tsp black onion seeds
1. Soak 10 wooden skewers in water for approximately 30 minutes.
2. Mix all the ingredients for the kebabs really well, then mould onto the soaked wooden skewers. Chill well.
3. Preheat the frying pan. Oil the kebabs to ensure the meat does not stick. Fry gently on both sides for 3-4 minutes.
4. Serve in the flatbread (see recipe below) with the yoghurt (see recipe below). I also like to serve with a couscous dish pre-made with pine nuts, apricots, parsley and red onion, seasoned with olive oil, and lots of lemon juice, salt and pepper.
For the dough
250g plain flour
Half 7g sachet yeast, 3.5 g roughly
1 tsp caster sugar
Pinch of salt
2 tbsp olive oil
200ml warm water roughly
To top before cooking
3 tsp cracked black pepper
2-4 tsp Za'atar spice blend
3 tsp paprika
Sea salt, to season
1. Place the flour into a bowl and add the yeast, sugar, salt and olive oil and mix well. Next add enough water to make a really soft dough, bear in mind it's not strong bread flour so it will be softer than normal.
2. Remove from the bowl and knead for 1 minute or so, then return to the bowl and cover with cling film and leave to prove double the size.
3. Once proved remove from the bowl and don’t knead, just bring together.
4. Cut off 50g pieces and then using a little flour roll out into a long flat bread similar in shape to a pitta, but as thin as possible.
5. Brush over the olive oil on both sides of the bread, then sprinkle with a little pepper, Za'atar paprika, and sea salt to season, then gently roll in. Repeat with the rest of the dough.
6. Heat a large griddle or frying pan, dip some kitchen towel in a little olive oil and brush very lightly over the breads. Dock well and then cook in the hot pan for 3-4 minutes on each side until puffed and cooked. Repeat until all are cooked. Serve warm.
Phil's yoghurt pistachio dip
250g thick Greek yoghurt
2-3 tbsp finely chopped fresh mint
100g pistachios, toasted chopped, not to fine but not too rough
2 red peppers, roasted really well, then pureed
4-6 tbsp runny honey
1. Place the yoghurt into a bowl and add the fresh mint and half the pistachios, mix well.
2. Next place half into a deep serving dish, add half the pepper puree and a tbsp honey. Just swirl through so you see each component. Then repeat finally adding a drizzle of honey. Serve.