Deconstructed kebab
A million miles away from a kebab shop, try this flavourful feast at home.
Ingredients
For the cured lemon paste
- 10 unwaxed lemons, cut into 5mm/¼-inch slices
- 60g/2¼oz flaked sea salt
- 200ml/7fl oz rapeseed oil
- 175ml/6fl oz olive oil
- 1 tbsp sweet paprika
- ½ tsp chilli flakes
- 1 tsp cumin seeds, toasted and ground
For the kebab
- 50ml/2fl oz olive oil
- 1 large onion, chopped
- 50²µ/1¾´Ç³ú pistachio nuts, roughly chopped
- 50²µ/1¾´Ç³ú pine nuts, roughly chopped
- 4 garlic cloves, chopped
- 500g/1lb 2oz beef mince
- 250g/9oz lamb mince
- 1 tsp sweet paprika
- 1 tsp cumin seeds, toasted and ground
- 1 tsp ground turmeric
- 1 tbsp cured lemon paste (see above)
- salt and freshly ground black pepper
For the tapenade
- 250g/9oz Kalamata olives, pitted
- 1 sprig fresh thyme, leaves only
- 1 tsp soy sauce
- 1 tbsp rapeseed oil
For the watercress pesto
- 1 bunch watercress, thick stems removed
- 1 bunch basil
- 1½ tbsp pine nuts, toasted
- ½ tsp runny honey
- 25g/1oz Parmesan, finely grated
- 1–2 garlic cloves, chopped (to taste)
- 2 tbsp lemon juice
- 50ml/2 fl oz olive oil
- 50ml/2 fl oz rapeseed oil
- salt, to taste
For the tahigurt
- 200g/7oz Greek yoghurt
- 5 tbsp tahini
- squeeze of lemon juice
To serve
Method
For the lemon paste, sterilise a 2-litre/3½-pint airtight container and arrange one layer of the lemon slices in the container, then sprinkle with some of the salt. Repeat this process until all the lemons and salt are used up. Cover with the oils and seal the container. These can be used after three days and kept for up to a week.
To make the paste, strain the lemons from the oil and reserve the oil. Put the lemons in a food processor and add the spices. Blend, adding enough oil as you go to make a paste.
For the kebab, put a large, shallow pan over a medium heat. Add the oil and onion and sweat for 5 minutes. Add the pistachios and pine nuts and sauté for another 5 minutes. Add the garlic and sauté for 3 minutes.
Add both types of mince, in batches, breaking up each batch with a wooden spoon and allowing it to cook for 3–4 minutes before you add the next batch. Increase the heat to high and cook, stirring, for 10–15 minutes. Stir in the spices and lemon paste and season with salt and pepper. Reduce the heat to medium and cook for 5 minutes.
For the tapenade, put all the ingredients except the oil in a blender and blend. Gradually add the oil until you have the right consistency.
For the pesto, put all the ingredients in a blender and blend until combined.
For the tahigurt, mix all the ingredients together in a bowl. Divide between four plates.
Spoon the meat over the tahigurt. Spoon over the toppings and serve with theharissa and pittas.
Recipe Tips
If you don't have time to make the cured lemon paste you can buy preserved lemon paste.
