Ingredients
- 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.
Method
- 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.
Serve
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.
