Kebap with Yogurt Sauce

Ingredients

• 800 g lamb meat (from the shank)
• 4 tbsp olive oil
• Salt
• pepper (ground)
• 1 tsp sumac (Turkish specialty shop)
• 0.5 tsp Pul Biber (paprika flakes, Turkish specialty shop)
• 4 grill skewers (for threading)
• oil (for the skewers)
• 2 large tomatoes
• 1 small onion
• 1 clove garlic
• 20 g butter
• Salt
• pepper (ground)
• 350 g spoon‑firm yogurt
• Salt
• 4 mild or spicy pepperoni
• 50 g butter
• 4 small flatbreads (or 1 large thin flatbread)

Instructions

1. 1.

   Cut the lamb into about 1.5 cm cubes for the skewers. Pour oil into a bowl, add 1 tsp salt and spices, toss in the meat, cover and marinate for 1 hour. Brush the skewers with oil, let the meat cubes drain, and thread onto the skewers.

2. 2.

   Remove stems from tomatoes, briefly blanch, peel, halve, deseed, and dice. Peel and dice onion and garlic. Heat butter in a small pot over medium heat. Sauté onions and garlic until translucent. Add tomatoes, bring to boil. Season with salt and pepper. Simmer covered on low for 8‑10 minutes, adding 2‑3 tbsp water if needed. Keep warm.

3. 3.

   Place yogurt in a bowl, stir in ½ tsp salt. Wash pepperoni. Preheat oven to 140°C (convection 120°C) and toast flatbreads on the middle rack for 6‑8 minutes, keeping warm.

4. 4.

   Brown skewers in a pan from all sides. Add pepperoni between pieces and cook together. Melt 60 g butter in a small skillet. Cut flatbreads into portions, arrange on four plates, drizzle with hot butter. Spread yogurt over bread, remove meat from skewers and place on top. Spoon tomato sauce over each portion and garnish with one pepperoni; serve immediately.

5. 5.

   The skewers can also be grilled.