Cheesy herb flatbread with spiced lamb kebabs

Step by step

1. Make the kebab: in a large bowl, combine ground lamb with onion, garlic, coriander, za’atar, coriander, cumin, salt and pepper to taste.

2. Divide lamb mixture into sixteen portions. Shape each into a cylinder about 5cm long.

3. Skewer lamb onto presoaked skewers, pushing all the way through. Gently squeeze lamb around skewers to hold in place.

4. Chill for at least one hour or overnight.

5. Make harissa yogurt: in a bowl, combine plain Greek yogurt, mild harissa paste, lemon juice and sugar. Chill in refrigerator.

6. Make flat bread: In a large glass, dissolve dry yeast and half the sugar with 1 cup warm water (about 40°C). Let sit on counter until frothy, about 10 minutes.

7. In the meantime, attach Dough Hook and Sifter + Scale to Stand Mixer. Weigh and sift flour, salt and baking powder into the mixer bowl. Add remaining sugar. Remove Sifter + Scale.

8. Once yeast is frothy, add yogurt, milk and olive oil to the glass and stir to combine. Pour yogurt mixture into dry ingredients and gently mix on speed 2 for 5 minutes.

9. When dough has come together, wet your hands and countertop. Place dough on counter and knead into a ball with your hands. Dough will be sticky. Oil a large bowl and place dough inside. Cover with plastic wrap or a damp tea towel and let sit in a warm, draft-free place for 2 to 4 hours.

10. In a separate bowl, combine mozzarella, finely chopped jalapenos, and chopped herbs for the cheese filling.

11. When dough is ready, it will still be extremely soft and sticky—this is good! Arrange three bowls on your counter: one with extra flour, one with water and one with cheese filling.

12. Separate dough into 8 equal portions. Lightly roll each one in the bowl of extra flour to prevent sticking to the counter.

13. Slightly flatten each portion of dough to the size of your palm. Add 2 tablespoons filling in the center and wrap edges into a money bag shape, sealing filling inside.

14. Using a rolling pin, gently roll each piece of dough into an oblong shape about 20cm long, 10cm wide at its widest point and 0,5cm thick, being careful not to tear dough and expose filling. If large tears occur, fix them by pinching and sealing dough.

15. Cook flat bread: warm a large cast-iron skillet with lid over medium to medium-high heat. Add olive oil to skillet and wipe clean with paper towel.

16. Gather your bowl of water and a bowl with melted butter. Dampen your hands in the water and pick up a flatbread, flip-flopping it from one hand to the other to lightly dampen. Gently lay it in the skillet and set a timer for 2 minutes. Cover skillet with lid. Dough should start to bubble.

17. When timer goes off, flip flatbread. It should be blistered and a little charred on the cooked side. Cover skillet with lid and cook another 1 to 2 minutes.

18. Remove flatbread from skillet and brush with melted butter. Place in a tea towel-lined dish. Repeat with remaining flatbread.

19. Cook lamb kebabs: preheat oven to 180°C. Set a grill pan on the stove and heat on medium-high. Drizzle kebabs with olive oil and grill for 2 minutes on each side. Transfer to the oven for five minutes to finish cooking.

20. To serve, remove skewers from kebabs. Place two kebabs on each flatbread and top with 3 tablespoons harissa yogurt. Garnish with extra za’atar, curly parsley and cucumbers.