Turkish Lamb Skewers

Ingredients

• 500 g lamb fillet
• 6 tbsp Olive oil
• 2 tsp Pul Biber
• 4 tomatoes
• 2 small flatbreads
• 200 g red cabbage
• Salt
• black pepper (freshly ground)
• 0.5 cucumber
• 2 Garlic cloves
• 2 sprigs Mint
• 300 g Greek yogurt
• Salt
• Pepper
• 1 splash Lemon juice
• 2 tbsp olive oil

Instructions

1. 1.

   Wrap the meat first in plastic wrap, then aluminum foil and twist the ends tightly. Freeze for about 30 minutes. Remove and cut into ~3 mm thick slices. Brush the slices with olive oil and sprinkle with 1 tsp Pul Biber. Marinate for about 30 minutes.

2. 2.

   Wash the tomatoes, remove stems, and slice. Cut the bread into ~4x4 cm cubes. Strip the outer leaves from the cabbage and cut into ~4 cm pieces.

3. 3.

   For the yogurt cucumber dip wash the cucumber, halve, deseed, and dice small. Peel and finely chop the garlic. Wash the mint, shake dry, and finely chop the leaves. Stir the cucumber cubes with garlic and mint into the yogurt. Season with salt, pepper, and lemon juice. Drizzle olive oil over.

4. 4.

   Cut the lamb slices in half and skewer alternately with bread, tomatoes, and cabbage on 6 skewers. Drizzle with some of the remaining marinade and grill over high heat for about 8 minutes, turning occasionally.

5. 5.

   Season the lamb skewers with salt, pepper, and leftover Pul Biber and serve with the cucumber yogurt dip.