Kebab with Yogurt

A hearty kebab plate: toasted bread cubes under garlic yogurt, lamb kebabs in tomato sauce and charred peppers, finished with sizzling chili butter.

Ingredients

• 500 g ground lamb
• 300 g white bread (day-old)
• 400 g whole-milk yogurt
• 8 g garlic (2 cloves)
• 200 g tomato (grated)
• 25 g (1 tbsp) tomato paste
• 100 g (scant ½ cup) water
• 60 g butter
• 60 g onion
• 100 g green pepper
• 6 g (2 tsp) red pepper flakes
• 10 g (2 tsp) salt

Instructions

1. 1

   Grate the onion and squeeze out its juice. Knead the lamb with the onion, 2 g of the pepper flakes and 7 g of the salt for 5 minutes, divide into 8 and shape into long finger-thick kebabs.

2. 2

   Preheat the oven to 200 °C. Cut the bread into 2 cm cubes, spread on a tray and toast for 8-10 minutes until golden.

3. 3

   Cook the kebabs and green peppers on a very hot cast-iron grill pan, turning: 8-10 minutes for the kebabs, and until the pepper skins char in spots.

4. 4

   Sauce: melt 20 g of the butter in a small pan and fry the tomato paste for 1 minute; add the grated tomato, water and 1 g salt and simmer for 8-10 minutes until thick.

5. 5

   Whisk the yogurt with the crushed garlic and remaining 2 g salt.

6. 6

   Spread the bread cubes on serving plates and moisten with half the sauce. Top with the garlic yogurt, the kebabs, the remaining sauce and the peppers.

7. 7

   Heat the remaining 40 g butter until sizzling, fry the remaining 4 g pepper flakes for 20 seconds, drizzle over the kebab and serve at once.

Nutrition

Per serving