This lamb dish is a specialty of the town of Bursa in northern Turkey. Incredibly simple, yet amazingly tasty and fast becoming a regular in our household.
For the kebabs
750g Lamb leg, diced into large 2-3cm chunks
1 Onion, finely chopped
2tbs Olive oil
Salt and Black pepper
500g Tomatoes, roughly diced
1 Onion, roughly chopped
1 tbs Olive oil
6 White pita breads
3tbs Greek Yoghurt
1 Green pepper, very finely sliced
2 tbs Parsley, flat leaf, roughly chopped
Salt and black pepper
Pinch of Cayenne pepper
Preparation & Cooking
First mix the marinade for the lamb. In a large bowl, combine the finely chopped onion, olive oil, lamb chunks and a very generous seasoning of salt and black pepper. Marinade for atleast 2 hours, then thread the lamb onto skewers, ready to grill.
Grill over a high heat on the BBQ for 6-8 minutes on each side, turning just once. Grill the pita breads on each side until lightly coloured, then remove and keep warm.
Whilst the lamb is cooking, make the tomato sauce. Heat the oil in a saucepan over a medium heat, and add the onion, and cook for 3-4 minutes, until it just starts to colour. Add the diced tomates, and a generous seasoning of salt and black pepper. Cook for a further 6-8 minutes over a low heat, stirring occasionally.
Now to assemble the dish. Slice up the pita breads into 3-4 strips, and arrange on a large plate. Remove the lamb from the skewers, and scatter over the pita bread. Spoon the tomato sauce over the lamb and pita breads, then dot spoonfuls of greek yoghurt over the dish. Sprinkle a pinch of Cayenne pepper over the dish, then finally scatter the sliced green peppers and flat leaf parsley. Serve immediately.