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Health & Wellbeing / Claire Blackmore

Cravings Corner: For When You Want To Eat Kebabs

If you think a kebab is something only to be inhaled at 3am after a big night out, think again. From succulent skewers to fabulous flatbreads, there’s sooo much more than a greasy doner to get stuck into when your cravings call for something hearty. Try these two delicious updates on the kebab house classic…

Lamb shawarma, red cabbage and fresh herbs

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This is the sophisticated, poshed-up version of the takeaway classic, serve with your favourite salad and sauces, the rich lamb works wonderfully with the crisp red cabbage. Serve with a pile of French fries for a true takeaway feel.

  • Serves 6
  • Takes 2.5 hours plus marinating

Ingredients

  • 1.5kg/3lb 3oz boneless leg lamb
  • 4 garlic cloves, crushed
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander, leaves and stems separated
  • 1 tbsp olive oil
  • 1/2 red cabbage, shredded
  • 1 red onion, thinly sliced
  • Juice 1 lemon
  • 2 tbsp pomegranate molasses
  • Salt and freshly ground black pepper

To serve

  • 6 flatbreads
  • Natural yogurt
  • Chilli sauce
  • Pickled green chillies

How to make

  • Allow the lamb to come to room temperature. Use a small knife to make incisions all over the surface, then transfer to a deep roasting tray. Mix the garlic, cumin and ground coriander stems and mix into the garlic and spices along with the oil and plenty of seasoning to make a rough paste.
  • Rub all over and into the lamb, and allow to sit for at least 30 minutes.
  • Preheat the oven to 200°C/180°C fan/gas 6. Roast the lamb for 30 minutes, then remove it from the oven, reduce the heat to 180°C/160°C fan/gas 4 and pour in 50ml 1¾ fl oz / scant ¼ cup cold water.
  • Cover tightly with foil and cook for a further 1 hour.
  • Meanwhile, mix the cabbage with the onion, lemon juice, pomegranate molasses, and some seasoning. Toss to combine and set aside until ready to use.
  • Remove the lamb from the oven, transfer to a board, cover loosely, and rest for 20 minutes.
  • Warm the flatbreads in the oven. Use a sharp knife to really thinly slice the lamb. Pile onto the flatbreads with the red cabbage, coriander leaves, and a dollop of yogurt.
  • Serve with your favourite chilli sauce and pickled green chillies.

Beetroot dip, courgettes, kale and hazelnuts

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You can make all the components of this wonderful kebab in advance and unveil at the table for maximum impact. It’s a combination of wonderful flavours bit also teture that will have your veggie friends begging for the recipe.

  • Serves 4
  • Takes 20 minutes

Ingredients

  • 400g/14oz cannellini beans, drained and rinsed
  • 3 medium cooked beetroots, drained and roughly chopped
  • 3 tbsp Greek yogurt
  • 1 garlic clove, roughly chopped
  • 2 large courgettes, cut in 1cm/¾ inch slices
  • 2 tbsp olive oil
  • 100g/3½ oz kale, tough stalks removed
  • 1tsp paprika
  • ½ tsp cumin seeds
  • 25g/scant 1oz roasted hazelnuts, roughly chopped
  • 2 tbsp white wine vinegar
  • 1tsp caster sugar
  • 2 banana shallots, very thinly sliced
  • Salt and freshly ground black pepper
  • 4-8 flatbreads, to serve

How to make

  • Tip the cannellini beans into the bowl of a food processor with the beetroots, yogurt, and garlic. Whizz until smooth. Season, then scrape out into a bowl, cover, and set aside.
  • Heat a griddle pan to hot. Brush the courgettes with a little olive oil, the parika, and cumin seeds. Season, then lay in a single layer on a baking sheet. Grill for 3-4 minutes, or until the kale is starting to char at the edges. Turn and char the other side for 1 minute, scatter over the hazelnuts, and toast for a few seconds until fragrant. Set aside.
  • In a small bowl, mix the vinegar and sugar to dissolve the granules, tip in the shallots, and stir to coat. Leave to stand for a few minutes.
  • To serve, heat the flatbreads, spread with the beany beetroot dip, top with slices of griddled courgette, crisp kale and hazelnuts, and pickled shallots.

Extracted from Posh Kebabs: Over 70 Recipes for Sensational Skewers and Chic, by Rosie Reynolds, Quadrille books

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