Saganaki lamb skewers with pickled cabbage

Name: Saganaki lamb skewers with pickled cabbage
Yield: 6
Ingredients: 3 cloves of garlic; 200g kefalotyri cheese see tip; 2 medium aubergine; 1 iceberg lettuce; 1 tablespoon coriander seeds; 2 teaspoons dried oregano; 2 lemons; 4 tablespoons olive oil; 600g lamb neck fillet in 2cm chunks; 12 fresh bay leaves; ½ a large cabbage; 2 onions; 400 ml cider vinegar; 150 g granulated sugar; 1 bay leaf; 1 tablespoon juniper berries; 300 g self-raising flour; 1 teaspoon baking powder; 300 g buttermilk; 2 tablespoons sesame seeds

Serves 6

DifficultyNot too tricky

Jamie Magazine Bread BBQ food Greek

Nutrition per serving

Calories 759 38%
Fat 30.8g 44%
Saturates 12.4g 62%
Sugars 39.6g 44%
Salt 3.45g 58%
Protein 38.3g 77%
Carbs 83.4g 32%
Fibre 7.1g -

Of an adult's reference intake

Jamie Magazine

By Charlie Clapp

Tap For Method

Ingredients

3 cloves of garlic
200g kefalotyri cheese , see tip
2 medium aubergine
1 iceberg lettuce
1 tablespoon coriander seeds
2 teaspoons dried oregano
2 lemons
4 tablespoons olive oil
600g lamb neck fillet , in 2cm chunks
12 fresh bay leaves
Pickled cabbage
½ a large cabbage
2 onions
400 ml cider vinegar
150 g granulated sugar
1 bay leaf
1 tablespoon juniper berries
Flatbreads
300 g self-raising flour
1 teaspoon baking powder
300 g buttermilk
2 tablespoons sesame seeds

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Charlie Clapp

Tap For Ingredients

Method

Peel and crush the garlic. Chop the cheese into bite-sized pieces, trim and chop the aubergines into 2cm chunks, and trim and finely slice the lettuce.
Finely crush the coriander seeds in a pestle and mortar and add to a large bowl with the oregano and garlic. Finely grate in the lemon zest (reserve the zested lemons) and stir in the oil.
Season, then add the cheese, lamb, aubergines and bay leaves. Leave to marinate for at least an hour, or overnight if you can.
Meanwhile, pickle your cabbage. Trim, core and finely slice the cabbage, then place in a colander in the sink or over a bowl and toss with 2 teaspoons of sea salt. Cover and set aside for at least 2 hours, then rinse. Peel and finely slice the onions, then transfer to a bowl along with the cabbage.
Put the remaining ingredients in a pan and bring to a boil. Simmer for 10 minutes, then pour over the cabbage and onions. Transfer to sterilised jars – this will keep for up to 1 month.
For the flatbreads, put the flour, baking powder, buttermilk and half of the sesame seeds in a bowl and mix until everything is combined.
Tip onto a lightly floured surface and knead briefly. Divide into six, using a rolling pin to roll them into 1 to 2mm rounds.
Scatter with the remaining sesame seeds and run the rolling pin over them. Pop the flatbreads onto the hot barbecue for 1 to 2 minutes on each side.
Load 12 skewers with the cheese, lamb, aubergines and bay leaves, then place on the barbecue (not directly over the coals) for 20 to 25 minutes, turning often, until the lamb is medium-rare and the aubergines are cooked.
Serve the lamb with the flatbreads, cabbage, lettuce and lemon wedges.

Tips

Kefalotyri is a hard yellow cheese that fries well, as commonly used in the Greek dish, saganaki.

Jamie Magazine

By Charlie Clapp