Jamie's Friday Night Feast Cookbook
By Jamie Oliver
Epic lamb kebabs
Chips, flatbreads & sunshine salad
1 hr 30 mins
Showing Off
serves 8
About the recipe
Cook the lamb until it's gnarly and almost burnt-looking, but still blushing inside – it's the contrast that's the thing of beauty. Hugged in a flatbread, topped with super-fresh sunshine salad, humble chips and a dollop of yoghurt – fantastic!
Recipe From
Ingredients
1.4kg lamb shoulder, bone out
2 cloves of garlic
3 lemons
1 heaped tablespoon dried oregano, ideally the flowering kind
100g feta cheese
150g natural yoghurt
½ teaspoon smoked paprika
CHIPS
1.6kg Maris Piper potatoes
1 teaspoon dried oregano, ideally the flowering kind
olive oil
FLATBREADS (makes 8)
350g self-raising flour, plus extra for dusting
350g natural yoghurt
SUNSHINE SALAD
1 red onion
1 large ripe tomato
1 cucumber
½ a white cabbage (400g)
1 tablespoon white wine vinegar
extra virgin olive oil
Top Tip
If you prefer your lamb crispy all over, put it back in the oven for a few minutes once shaved, or crisp up in a dry frying pan over a high heat.
Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Score a criss-cross pattern into any fat on the lamb, then cut into 2cm-thick slices.
- Peel the garlic and finely grate over the lamb with the zest of 1 lemon, then squeeze over its juice. Sprinkle over the oregano and season with a big pinch of sea salt and black pepper. Rub all over the meat, then cover and marinate in the fridge for 30 minutes.
- For the chips, scrub the potatoes and slice into 1.5cm-thick chips, then parboil in a pan of boiling salted water for 6 to 8 minutes. Drain in a colander, leave to steam dry for 2 minutes, then lightly shake the colander to chuff up the chip edges.
- Divide between two baking trays, then season from a height with salt, pepper and the dried oregano. Drizzle each tray with 2 tablespoons of olive oil and toss to coat. Roast in a single layer for 35 to 40 minutes, or until golden and crisp, turning halfway.
- To make the flatbreads, mix the flour, yoghurt and a pinch of salt together into a dough. Knead on a clean flour-dusted surface for 1 minute to bring it all together, then roll into 8 balls. Cover with a damp cloth.
- Thread the lamb on to a long, sturdy metal skewer to make one epic kebab (or split between two, if you prefer).
- Preheat a large griddle or barbecue to high, then cook the lamb for 15 minutes, or until dark and gnarly all over, turning regularly. Transfer to a large baking tray and roast in the oven for 5 minutes, or until just cooked through but still slightly blushing.
- For the salad, peel and coarsely grate the red onion with the tomato, cucumber and cabbage. Drizzle over the vinegar and 2 tablespoons of extra virgin olive oil, season to perfection, then toss together.
- Roll the flatbreads out on a clean flour-dusted surface into ½cm-thick rounds. Reduce the heat under the griddle to medium and – in batches – cook the flatbreads for 1 minute each side, or until charred.
- To serve, shave the meat off the kebab, drizzling over any resting juices (see tip below). On a plate, drizzle the feta with a little extra virgin olive oil. Put the yoghurt into a bowl and sprinkle over the paprika. Cut the remaining lemons into wedges.
- Serve it all in the middle of the table and let your guests get stuck in!
Tags
