Lamb Kebabs with Homemade Pitta Breads

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Everywhere I go, I seem to be bumping into Paul Hollywood.  Not literally, of course.  But I know the answer before I even ask the question these days.  ‘Whose bread recipe is this, Andrea?’, ‘Where did you get your pitta bread recipe, Karine?’, ‘Who’s in the Sunday supplement this week, Mum?’  Answer:  Paul Hollywood!

Start by making the pitta breads, using the link to the recipe below:

Pitta Breads (Paul Hollywood’s recipe):  http://www.bbc.co.uk/food/recipes/pitta_bread_97296

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Kebabs (for 4)

Whoosh up an onion, 2 tablespoons olive oil, 4 cloves of garlic, 1 teaspoon coriander, 1 teaspoon cumin, 1 teaspoon cayenne pepper and 1 teaspoon dried mint.

Marinate 600g diced lamb in the sludgy mush for at least an hour.

Barbecue hot for about 5 minutes until slightly charred, then sprinkle with sea salt and pop into your pittas with hummous or tsatsiki (both recipes were in my second post), red onion and fresh coriander.

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Kebabs adapted from Nigel Slater’s recipe:  http://www.guardian.co.uk/lifeandstyle/2001/jul/15/foodanddrink.recipes2

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8 thoughts on “Lamb Kebabs with Homemade Pitta Breads

  1. This looks amazing, Julie. Do you think the pitta breads would cook through if I did them on the bbq as well as the lamb? Slightly charred bread is one of my favourite tastes in the world…

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