Lamb Kebabs with Naan and Spring Salad

Jun 7

Written By Ava Driskill

Recipe by Cathlin Sentz. She lives in Moscow, Idaho with her husband and three children. She makes wonderful meals that are always beautiful. Follow her on Instagram @cathlins for more delicious recipes!

LAMB & SALAD1 lb ground lambhandful pistachio nuts, shelled2 tbs fresh thyme leaves1 tbs ground chili1 tbs ground cuminzest of 1 lemonjuice of 1 lemon3/4 tsp kosher saltfreshly ground pepper, to taste6 handfuls mixed spring greens1 bunch of fresh minthandful of flat leaf parsley1 red onion, sliced thin6 tbs Greek yogurtNaan (recipe below)DirectionsCombine the pistachios, thyme, chili, cumin, lemon zest, salt and pepper in a food processor and pulse until well combined. Mix in the ground lamb.Divide the meat mix into 6 balls then shape each around a skewer into an oblong and slightly flattened kebab. Make it a bit knobbly by pressing your fingers into it. Set aside and preheat your griddle or pan.Combine the red onion slices with salt, pepper, a few dashes of lemon juice and the parsley leaves. Set aside.Grill the kebabs over medium-high heat, allowing to brown nicely on each side.Mix the salad and mint leaves together with a splash of olive oil, a dash of lemon juice and some salt and pepper.Slide your grilled kebabs off into some naan and top with the onion mix, salad, and a tablespoon of Greek yogurt.NAAN(Yields approximately 6)1 tsp active dry yeast2 tsp granulated sugar, divided¾ c warm water2 tbsp olive oil3 tbs plain, full fat Greek yogurt2 c unbleached AP flour (plus a couple handfuls for rolling dough)1 tsp kosher salt (plus a few dashes more for seasoning bread)1/8 tsp baking powder4 tbsp salted butter1. In a small bowl combine the yeast, 1 tsp of the sugar, and the water. Set aside for about 5 minutes.2. Sift the flour, salt, 1 tsp sugar and baking powder together in a medium bowl.3. Once the 5 minutes are up and the yeast mixture is lightly frothy add the yogurt and olive oil and give a quick stir.4. Add the yeast liquid mix to the flour and with one hand gently bring the (sticky!) dough together.5. No kneading. Once combined so that there’s no flour left sitting in the bowl, cover with a damp tea towel and set aside for 3-4 hours.(3-4 hours have passed here)6. Heat a cast iron pan or griddle over high heat and set up your workstation with a bowl of about a 1/2c flour and another small bowl with a 1/2 cup of water. Melt the 4tbsp of butter into a third bowl with a brush.7. Divide the dough into 6 parts, dusting each lightly with flour so they won’t stick. Press each ball into an oblong pear shape approximately ¼" thick, hands width across and twice as long. (You can use a rolling pin but I prefer the texture of hand stretched naan)8. Dip your hands in the bowl of water, then pick up the rolled piece patting both sides to dampen. Place on the hot pan, flipping after a minute or two (there should be dark brown and even black spots). Cook an additional minute, then remove to a plate and brush generously with melted butter and sprinkle with sea salt. Repeat for remaining dough. — LAMB & SALAD
1 lb ground lamb
handful pistachio nuts, shelled
2 tbs fresh thyme leaves
1 tbs ground chili
1 tbs ground cumin
zest of 1 lemon
juice of 1 lemon
3/4 tsp kosher salt
freshly ground pepper, to taste
6 handfuls mixed spring greens
1 bunch of fresh mint
handful of flat leaf parsley
1 red onion, sliced thin
6 tbs Greek yogurt
Naan (recipe below)
Directions
Combine the pistachios, thyme, chili, cumin, lemon zest, salt and pepper in a food processor and pulse until well combined. Mix in the ground lamb.
Divide the meat mix into 6 balls then shape each around a skewer into an oblong and slightly flattened kebab. Make it a bit knobbly by pressing your fingers into it. Set aside and preheat your griddle or pan.
Combine the red onion slices with salt, pepper, a few dashes of lemon juice and the parsley leaves. Set aside.
Grill the kebabs over medium-high heat, allowing to brown nicely on each side.
Mix the salad and mint leaves together with a splash of olive oil, a dash of lemon juice and some salt and pepper.
Slide your grilled kebabs off into some naan and top with the onion mix, salad, and a tablespoon of Greek yogurt.
NAAN
(Yields approximately 6)
1 tsp active dry yeast
2 tsp granulated sugar, divided
¾ c warm water
2 tbsp olive oil
3 tbs plain, full fat Greek yogurt
2 c unbleached AP flour (plus a couple handfuls for rolling dough)
1 tsp kosher salt (plus a few dashes more for seasoning bread)
1/8 tsp baking powder
4 tbsp salted butter
1. In a small bowl combine the yeast, 1 tsp of the sugar, and the water. Set aside for about 5 minutes.
2. Sift the flour, salt, 1 tsp sugar and baking powder together in a medium bowl.
3. Once the 5 minutes are up and the yeast mixture is lightly frothy add the yogurt and olive oil and give a quick stir.
4. Add the yeast liquid mix to the flour and with one hand gently bring the (sticky!) dough together.
5. No kneading. Once combined so that there’s no flour left sitting in the bowl, cover with a damp tea towel and set aside for 3-4 hours.
(3-4 hours have passed here)
6. Heat a cast iron pan or griddle over high heat and set up your workstation with a bowl of about a 1/2c flour and another small bowl with a 1/2 cup of water. Melt the 4tbsp of butter into a third bowl with a brush.
7. Divide the dough into 6 parts, dusting each lightly with flour so they won’t stick. Press each ball into an oblong pear shape approximately ¼" thick, hands width across and twice as long. (You can use a rolling pin but I prefer the texture of hand stretched naan)
8. Dip your hands in the bowl of water, then pick up the rolled piece patting both sides to dampen. Place on the hot pan, flipping after a minute or two (there should be dark brown and even black spots). Cook an additional minute, then remove to a plate and brush generously with melted butter and sprinkle with sea salt. Repeat for remaining dough.

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