Prego Kebab on Fried Flatbread with Spiced Butter & Red Onion Yoghurt Dressing

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  • Prego Kebab
  • 2 packs Eskort Prego Steaks
  • 12 shallots, halved
  • 30 ml (2 T) olive oil
  • Spiced Butter
  • 125 ml (½ C) butter
  • 5 ml (1 t) cayenne pepper
  • 5 ml (1 t) ground cumin
  • 15 ml (1 T) rosemary, finely chopped
  • Red Onion Yoghurt Dressing
  • 1 red onion, finely chopped
  • 500 ml (2 C) plain double cream yoghurt
  • 1 lemon, zest and juice
  • black pepper, to taste
  • Fried Flatbread
  • 1 kg dough, store-bought
  • oil, for shallow frying
  • 15 ml (1 T) coarse salt
  • 15 ml (1 T) cumin seeds
  • 2 handfuls micro herbs
  • Allergens
  • This recipe contains wheat (gluten) and dairy (lactose).
  • Substitutions
  • Prego Steaks (gluten): Use Eskort Smoked Pork Neck Steaks.
  • Butter (lactose): Use ghee (clarified butter) or solidified coconut oil.
  • Plain Double Cream Yoghurt (lactose): Use plain coconut yoghurt.
  • Dough (gluten): Create your own dough using all purpose gluten-free flour or buy prepared gluten-free flatbreads.


  • Prego Kebab
  • Slice the prego steaks into strips and skewer with the shallot halves.
  • Brush the kebabs with olive oil and braai or fry in a pan over moderate heat.
  • Spiced Butter
  • Combine the ingredients in a mixing bowl and set aside.
  • Red Onion Yoghurt Dressing
  • Combine all ingredients and refrigerate until needed.
  • Fried Flatbread
  • Divide the dough into balls, then roll them out into oval shapes on a floured surface.
  • Fry the flatbreads in a greased pan over moderate heat until golden on both sides.
  • Remove from the pan and season with salt and cumin seeds.


Butter the flatbreads while they’re still hot, so that the butter melts.

Place a kebab on each flatbread and serve with yoghurt on the side or on top.

Garnish with fresh micro herbs.