I have always felt that lamb is a meat that is not given the importance it deserves, so today I bring you a recipe with Arab influences for you to try at home and fall in love with this exquisite source of protein.
Hello everyone, today we will prepare a fabulous shoulder of shredded lamb with which we will prepare kebabs
1 shoulder of lamb
2 sprigs of fresh mint
4 cloves of garlic
1 bunch of parsley
4 cups of wheat flour
2 teaspoons active dry yeast
1 teaspoon of sugar
1/4 cup of warm water
1 teaspoon salt
3/4 cup unsweetened yogurt
2 tablespoons olive oil
3/4 of cup of warm milk (180ml)
3/4 of cup of yogurt
4 mint leaves
1 clove garlic
1/4 of teaspoon of dill
2 ripe tomatoes
1 red onion
1 bunch of parsley
Start by removing the excess fat from the lamb shoulder, you will need a very sharp knife and be especially careful with your fingers. Make a few cuts to the fascia of the meat, add salt on both sides and leave it to rest in the fridge overnight. (Dry Brine)
The next day, mash the garlic, parsley and mint with a little oil. You can add a little salt to help crush everything more easily. Smear the meat with the green pasta and put in the preheated oven at 120ºC until an internal temperature of 70º is achieved. (2 hours approximately)
Meanwhile prepare the dough for the NAN bread, in a glass, mix the water, sugar and yeast. Beat a little and let it rest for 10 minutes. Mix the flour with the salt and add the yeast mixture, warm milk, oil and yogurt. Mix everything very well until you form a ball of dough that you can take with your hands. Knead for 4 to 5 minutes, until the dough is smooth and homogeneous. Place it in a lightly greased bowl, cover and let it rest in a warm place for 1 hour.
For the Tzatziki sauce, start by peeling the cucumber, grate it around the small lake and drain it as best you can trying to remove as much water as possible. Meanwhile he mince the garlic very small and add it to the yogurt. Do the same with the mint. Add the grated cucumber, mix and add salt to taste, don't forget the dill, it's optional but adds a lot of flavor. and reserve.
While the lamb is still in the oven, prepare the salad, chop the parsley, dice the tomatoes and julienne the onion. If you want to reduce the strong flavor of the onion a bit, let it soak in a little cold water with salt for 5 minutes. Mix everything together and add olive oil, pepper, a little Sumac (optional) and a dash of lemon juice.
When your lamb has reached an internal temperature of 70ºC, remove it from the oven, cover it with aluminum foil and put it back in the oven for 1 more hour or until it reaches between 93 and 98ºC. Once the temperature is reached, take it out, remove the bones and chop all the meat. Keep it with all its juices.
By this time your dough should be ready, knead a little to remove excess air. Form a ball again and cut it into portions. Make a ball with each of the doughs. Take the balls one by one and flatten them with the help of a rolling pin to create a kind of "pizza". We spread some crushed garlic, coriander, and black sesame seeds on it. Then in a very very hot pan, place your tortilla and leave it for 30 seconds on each side or until golden brown.
Now is the time to assemble your kebab. Spread a little tzatziki sauce on an omelette, add salad, meat and sprinkle with Sumac, close and that's it! to enjoy.
As we always say:
If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.
If you don't have one of the ingredients listed or you don't like something, feel free to use another ingredient. This recipe is only a guide, and you can adapt it to your tastes. So don't stop making it, you will be surprised how fast and delicious it is!
If you are a lover of spice, add as much chili sauce as you dare.
Remember: "Practice makes perfect"
You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel: