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Recipe
Kebab in Bread with Kebab Sauce and Crispy Vegetables
Proper kebab the way it should be – meaty, crispy and creamy all at once. A summer favourite I keep coming back to.
28 ingredients
4 servings
28 ingredients
4 servings
Recipe
Kebab in Bread with Kebab Sauce and Crispy Vegetables
Proper kebab the way it should be – meaty, crispy and creamy all at once. A summer favourite I keep coming back to.
Ingredients
Kebab Meat
1 kg pork shoulder
1 yellow onion, sliced
1 tbsp ground cumin
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp ground coriander
1 tbsp smoked paprika
1 tsp cayenne pepper
2 tsp salt
1 tsp freshly ground black pepper
Muurikka Silava Cooking Fat
2 tbsp butter
Kebab Bread
600 g wheat flour
7 g dried yeast (½ packet)
2 tsp salt
1 tsp sugar
½ tsp baking powder
3.5 dl lukewarm water
Kebab Sauce
2 dl Greek yoghurt
1 dl mayonnaise
1 tbsp chilli sauce
1 garlic clove, grated
1.5 tbsp apple juice
1 tbsp orange juice
1 pinch cumin
1 tsp paprika
Cayenne pepper
Salt and pepper
Toppings
Iceberg lettuce, shredded
1 red onion, thinly sliced
1 bell pepper, sliced
Crumbled feta cheese
Step-by-step
Step 1
Kebab Meat: Slice the pork shoulder into thin strips. Mix with the dry spices and onion. Leave to marinate for at least 1 hour, preferably overnight.
Step 2
Kebab Bread: Mix all the dry ingredients. Add the water and knead well until the dough is smooth. Divide into 8 equal balls and roll them out into flat pita-style breads, about 5 mm thick. Let rise for 1 hour. Heat the griddle and cook the breads on low heat without any fat until puffed and golden.
Step 3
Kebab Sauce: Mix all ingredients in a bowl. Season to taste with salt, pepper and cayenne.
Step 4
Raise the heat on the griddle and add Muurikka Silava Cooking Fat. Once hot, add the meat and fry while stirring. When fully cooked, stir in the butter.
Step 5
Slice open the bread along one side. Fill with vegetables, meat and feta, and top with kebab sauce.
