Lynda Booth from the Dublin Cookery School shows us how to make delicious lamb kebabs with tzatziki and red cabbage salad. Watch the video below!

Lynda Booth from the Dublin Cookery School shows us how to make delicious lamb kebabs with tzatziki and red cabbage salad. Watch the video below!

Ingredients:

  • 600g leg of lamb or rump, cut into 2.5 cm pieces (or other tender cut)
  • 4 large pitta breads (or flatbreads)
  • To marinate the lamb
  • 1tsp cumin
  • 1tsp coriander
  • ½ tsp paprika
  • ¼ tsp turmeric
  • ¼ tsp cayenne
  • ¼ tsp cinnamon
  • Freshly ground black pepper
  • 1 clove garlic
  • 2 tbsp olive oil
  • Salt
  • Sunflower oil, for griddling the kebabs

For the tzatziki:

  • 200g Greek yoghurt
  • ½ cucumber
  • 1 small clove of garlic
  • Juice of ½ lemon
  • 1 bunch of mint
  • 1 tbsp extra virgin olive oil

For the cabbage salad:

  • ¼ head red cabbage
  • extra virgin olive oil
  • lemon juice
  • salt
  • Black pepper

Method for the marinade:

  1. Mix all the ingredients for the marinade in a bowl and rub over the pieces of meat.
  2. Set aside for at least 30 minutes at room temperature or refrigerate covered for several hours or overnight.

For the tzatziki:

  1. Grate the ½ cucumber and squeeze out any excess moisture.
  2. Mix with the yoghurt, the minced garlic, the lemon juice and a pinch of salt.
  3. Add the finely chopped mint leaves and a table spoon extra virgin olive oil. Refrigerate until ready to use.

For the red cabbage salad:

  1. Shave it as finely as possible (use a mandolin if you have one), then salt it generously and leave it aside for half an hour.
  2. Rinse, drain and drys the cabbage. Then add the lemon juice and olive oil and a grind of black pepper. You probably won't need more salt, as the cabbage was salted previously.

To serve:

  1. Preheat the oven to 90C. Heat a griddle pan until smoking.
  2. Rub the pitta breads with olive oil. Place the pitta breads on the griddle and char on each side until you get griddle marks.
  3. Place the pitta on a heatproof tray and cover with tinfoil. Keep in a warm oven (90C).
  4. Next, shake the excess marinade off the meat and thread onto skewers.
  5. Using a pastry brush, brush the kebabs with sunflower oil and place on a preheated griddle pan.
  6. Cook the kebabs for 2-3 minutes and then turn and griddle on the other side for another few minutes.
  7. To serve, spoon some cabbage salad into the pitta bread, some lamb pieces and top with some tzatziki.

This video has been produced in partnership with Lynda Booth’s Dublin Cookery School in Blackrock using one of their own recipes. The school was named ‘Best Cookery School in Ireland’ in 2013 & 2015 (Irish Restaurant Awards). For further information, click here . Follow Dublin Cookery School on Facebook,Twitter and Instagram!