The humble kebab is one of Britons best loved takeaways (Image: Getty Images)
Weekend evenings are perfect for enjoying a cheeky but if you are watching your wallet or your waistline, you may be trying to keep the junk food at bay.
Celebrity chef has the perfect compromise for hungry diners hankering after a kebab.
Easy to make at home, his means you get all the delicious flavours without the mystery , plus, you can load it up with your favourite fresh and whatever you have to hand.
With chopped crunchy chilli-rippled yoghurt and lashings of fresh mint, this homemade kebab is cheaper, healthier and just as satisfying as a takeaway.
Jamie’s packs a punch with a whopping 48 grams of protein, and the calls for the suprising addition of some fruit and nut mix, adding a sweet and sour flavour that blends perfectly with the meat and spices.
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What’s more, the is part of the chef’s Jamie’s £1 Wonders & Money-Saving Meals so you’ll be saving a fair bit of money.
Jamie said: “Nutty, sweet, and spiced… infuse your homemade kebabs with so much flavour in this delicious that you can make for under £1 a portion!
“So if you’re considering a takeaway tonight, why not whip up your own batch of these unbelievable homemade flatbreads and kebabs. They’re a real winner!”
Ready to eat in just 25 minutes, the kofta kebabs can be served with warm flatbreads, leftover mint leaves and yoghurt or any other sauces you have to hand.
Here’s how to make your Jamie Oliver’s kebabs and flatbreads:
Ingredients:
- One 400g tin of chickpeas
- 100g luxury fruit and nut mix
- Two teaspoons garam masala, plus extra to serve
- One large free-range egg
- 250g lean higher-welfare beef mince
- 250g lean higher-welfare pork mince
- Olive oil
- 300g self-raising flour
- 1kg mixed crunchy veg, such as red onion, cabbage, onion, baby gem, radishes, broccoli stalks and cucumber
- One tablespoon wholegrain mustard
- Two tablespoons white wine vinegar
- Extra virgin olive oil
- Four tablespoons Greek yoghurt
- Two teaspoons chilli oil
Adding dried fruit and nuts give the Kofta more depth of flavour (Image: Getty Images)
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Method:
Preheat the grill to high. Drain the chickpeas and blitz half in a food processor with the fruit and nuts, garam masala and a pinch of sea salt and black pepper, then crack in the egg, add the mince and pulse until combined.
Divide the mixture into 4 equal-sized pieces on a piece of greaseproof, shape into koftas (about 20cm in length), and use your fingertips to leave dents in the surface to increase the gnarly bits as they cook.
Lay them across an oiled tray and grill for 10 minutes, or until golden, gnarly and cooked through, turning halfway, then remove to a board to rest.
For the flatbreads, pile the flour onto a clean work surface, make a well in the centre, add a pinch of salt, 150ml of water and 1 tablespoon of olive oil. Use a fork to bring it together, then knead into a smooth dough. Divide the dough into 4 pieces, roll into even-sized rounds (around 18-20cm) on a flour-dusted surface, cover with a clean damp tea towel and put aside while you make the chopped salad.
Prep the mixed crunchy veg, then finely chop it all on a large board. Make a well in the middle, add the mustard and vinegar, 2 tablespoons of extra virgin olive oil and mix together. Toss the salad into the dressing, then taste and season to perfection.
Ripple the yoghurt with the chilli oil in a small bowl with a pinch of salt and pepper.
Place a large non-stick frying pan on a low heat and cook the flatbreads one at a time for 2 minutes, until puffed up and golden, turning halfway and stacking them up in a tea towel as you go to keep warm.
When you’re ready to eat, transfer the chopped salad to a serving platter (or keep it on the large board, if you like). Scatter over the remaining chickpeas, sprinkle with a pinch of garam masala and tear over the mint leaves. Lay over the kebabs, dollop over the chilli-rippled yoghurt, scatter over the reserved baby mint leaves and serve with the warm flatbreads.