These are one of the best fakeaways about. Tender pulled lamb with lemony pickled cabbage, homemade quick pink pickled onions a herby yoghurt and some minted Chimichurri. It sounds like a lot of work, but once the lamb is in the oven it takes no time at all, requires little skill and can be prepped all in advance.
How Can I make a Kebab?
Emulating a classic takeaway kebab is not as hard as you think. It usually comprises of a protein, often spiced, and some salad, pickled elements and some sauces. We will show you below how to create every element.
The Lamb
For full detailed instructions on how to make our Lamb Shoulder follow the link HERE. The rule of thumb is prepare the lamb first as it’s going too need around 8 hours – get it in the oven before you start making the components for the kebabs. Alternatively, feel free to cook the lamb a day in advance and then heat it up in the oven wrapped in foil at 180C for 10 minutes.
The Pickled Red Cabbage
Once the lamb is cooking we are now good to go on the pickling. Pickling is very easy, but often daunting. The method we use is citric acid – to pickle requires an acid – in this case it’s lemons. Simply combine freshly sliced red cabbage with salt, honey and lemon and let it sit for at least 30 minutes – ideally a few hours. It will totally transform. We add a little red wine vinegar to ours to add extra colour and acidity.
The Pink Pickled Onions
Similar to the red cabbage this recipe requires an acid – like vinegar or citrus. Ours is again, Lemon juice. Simply mix lemon juice, salt and red onion together. Let it steep for around 10 minutes and BOOM -quick pink pickled onions. There are many other techniques, but this is the quickest and easiest to do by far.
Herby Yoghurt
Possibly the easiest component? Chop up your fresh herbs, add the to yoghurt with a little lemon. That’s it guys. Nothing more to it. Feel free to season with salt if you want, but everything else is seasoned it’s nice to have that cool herby, natural hit to bring it all together.
Minted Chimichurri
The punch packer. This is a great addition to the lamb – mint and lamb are the perfect couple. But take that mint to the next level with some garlic, chilli and parsley swirled with red wine vinegar and olive oil. So delicious it has it’s own post HERE.
The main thing to remember is Lamb goes first, everything else prepared whilst it is cooking. When they’re done, pop them in the fridge until needed. When the lamb comes out and rests for half an hour, all you’d need to do is heat up some flatbreads and construct the kebabs, simply delicious.
The Video
The Recipe
Pulled Lamb Flatbreads with Pickled Red Cabbage, Minted Chimichurri and a Herb Yoghurt
Equipment
- Tupperware x2
- Small bowl
- Sharp Knife
- Roasting Tray (for the lamb)
- Meat probe (optional - for the lamb)
- Pestle and Mortar (for the lamb)
Ingredients
- 1/2 Fork & Twist's Spiced Lamb Shoulder http://forkandtwist.com/spiced-lamb-shoulder-that-falls-off-the-bone/
- 1 Minted Chimichurri http://forkandtwist.com/minted-chimichurri/
- 8 Greek Style Flatbreads
Pickled Red Cabbage
- 1/2 Medium Red Cabbage
- 2 tbsp Fresh Lemon Juice
- 1 tbsp Red Wine Vinegar
- 1/2 tsp Flaked Sea Salt
Pickled Red Onion
- 1 Large Red Onion
- 2 tbsp Fresh Lemon Juice
- 1/2 tsp Flaked Sea Salt
Herby Yoghurt
- 150 ml Natural Plain Yoghurt
- 1 tbsp Chopped Parsley Leaves
- 1 tbsp Chopped Mint Leaves
- 1 tbsp Chopped Chives
- 1 tbsp Fresh Lemon Juice
Instructions
The Lamb
- Make the Lamb first as it will take around 7-8 hours cook/prep.Follow our detailed guide to making incredibly tender lamb shoulder here:http://forkandtwist.com/spiced-lamb-shoulder-that-falls-off-the-bone/Whilst the lamb is cooking, you can make the rest of the components so that when it comes time to serve it's completely stress free!
Chimichurri
- Follow our detailed post on how to make fantastic chimichurri here: http://forkandtwist.com/minted-chimichurri/It takes a few minutes of chopping and mixing and it's good to go. It's best left to infuse for a few hours so make this when the lamb goes in.
Red Cabbage
- Remove the root end and then the outter layer of cabbage
- Slice the cabbage into strips roughly 2-3mm thick
- Add to some tupperware, cover with lemon, vinegar and salt. Shake well.
- Refrigerate until needed. Best left for at least 30 minutes to infuse.
Red Onion
- Remove the skin and first outter layer.
- Slice into strips
- Add to tupperware with some lemon and salt and shake well.
- Refrigerate until needed. Best left for at least 30 minutes to infuse.
Herby Yoghurt
- In a bowl, add the yoghurt, herbs and lemon. Mix well to combine.
Serving
- After the lamb has resting for at least 30 minutes after cooking we can serve.
- Warm the flatbreads in the oven. Wrap them together in foil and heat at 200C for 1-2 minutues until warm.
- On the warm flat bread, smoother the base with a tbsp of herby yoghurt
- In the middle of the flatbread add a generous portion of the lamb shoulder which has been pulled into good sized chunks.
- Either side of the lamb add some pickled red onion and pickled red cabbage
- Drizzle all over with minted chimichurri and ENJOY!
Notes
- This recipe uses our incredible Spiced Lamb Shoulder recipe - feel free to make it in advance and use the leftovers for their recipe. Just warm it up in some foil in the oven for 10 minutes at 180C.
- Prepare the cabbage, onion and Chimichurri in advance (the yoghurt too if you can). These all need time to infuse and best done whilst the Lamb is cooking. If you don't have too much time, allow 30 minutes pickling time and 10 minutes Chimichurri infusing time.
- Warm the flatbreads up - no need to cook them. Only about 1-2 mins covered in foil in the oven.
