Simple pan-seared lamb skewers seasoned only with salt and pepper, served on warm flatbread with tangy pickled onions and a smooth vegetable purée.
Ingredients
- 300 g Lamb for skewers (shoulder or leg)
- 2 pieces Flatbread like lavash or naan
- 100 g Pickled onions
- 150 ml Vegetable purée (carrot or red bell pepper)
- 4 tbsp Neutral oil (sunflower or canola)
- to taste Fine salt
- to taste Ground black pepper
Method
- Take the meat out of the refrigerator 15 min before cooking. Cut the meat into 3 cm cubes. Season generously with salt and pepper, add 2 tbsp of oil, and massage it in. Let rest for 10 min.
- Meanwhile, warm the flatbread in the oven at 180°C (conventional setting) or in a dry skillet over medium heat, about 1 min on each side. Gently heat the vegetable purée in a saucepan (or briefly in the microwave). Lightly drain the pickled onions.
- In a large skillet, heat the remaining oil over high heat. Sear the meat cubes in a single layer (cook in two batches if necessary) for 3-4 min per side for medium-rare. Transfer to a plate.
- Assemble: spread a thin layer of vegetable purée on each flatbread. Distribute the meat cubes and scatter the pickled onions on top. Serve immediately.
Nutrition
Per serving
- Energy
- 778 kcal
- Protein
- 35.09 g
- Carbohydrate
- 38.99 g
- Fat
- 54.69 g
- Fibre
- 4.54 g
- Calcium
- 17.36 mg
- Iron
- 0.19 mg
- Magnesium
- 6.42 mg