Charred Cumin Beef Kebabs with Warm Yoghurt Flatbreads

⏱ 55 min · Serves 4

Juicy skewers of cumin-and-garlic marinated beef, seared hard until the edges catch, then piled onto soft yoghurt flatbreads cooked in a dry pan. Add pickled onions and a spoon of garlicky yoghurt and dinner feels like a night at the grill house.

Per serving: 790 kcal · 48.0g protein · 72.0g carbs · 34.0g fat

Ingredients

• 600g beef sirloin or rump, cut into 3cm cubes
• 2 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground cinnamon
• 3 garlic cloves, crushed
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 red onion, cut into wedges (for skewering)
• 1 red pepper, cut into chunks
• For the flatbreads: 300g plain flour
• 2 tsp baking powder
• 1/2 tsp salt
• 250g thick natural yoghurt
• 1 tbsp olive oil, for brushing
• For serving: 200g natural yoghurt
• 1 small garlic clove, grated
• 1 red onion, thinly sliced
• 1 tbsp red wine vinegar + pinch of salt
• Handful flat-leaf parsley, chopped
• 1 lemon, cut into wedges

Method

1. In a bowl, mix the cumin, paprika, cinnamon, crushed garlic, olive oil, vinegar, salt and pepper. Add the beef cubes, toss to coat and leave to marinate for 20 minutes (or up to 8 hours in the fridge).
2. Toss the sliced red onion with the vinegar and a pinch of salt in a small bowl; set aside to quick-pickle. Stir the grated garlic into the 200g yoghurt with a pinch of salt.
3. Make the flatbread dough: mix flour, baking powder and salt, then stir in the 250g yoghurt until it clumps. Knead on a floured surface for 2-3 minutes until smooth. Divide into 4 and rest, covered, for 10 minutes.
4. Thread the beef onto skewers, alternating with onion wedges and pepper chunks. If using wooden skewers, soak them in water for 10 minutes first.
5. Roll each dough ball out to a 20cm round. Heat a dry heavy frying pan over medium-high heat and cook each flatbread 2 minutes per side, until puffed and blistered. Brush with olive oil, stack and wrap in a clean tea towel to stay soft.
6. Get a griddle pan or barbecue very hot. Cook the kebabs 6-8 minutes total, turning every 2 minutes, until deeply charred outside and blushing pink within. Rest 3 minutes.
7. Spread the garlic yoghurt over the warm flatbreads, slide the beef and vegetables off the skewers on top, and scatter with pickled onion and parsley. Serve with lemon wedges to squeeze over.