Lamb Skewers with Tomato Sauce and Yogurt Sauce
Ingredients
- For the meat
- 800 grams lamb (from the leg)
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 1 generous pinch Sumac
- ½ tsp Aleppo pepper (flakes)
- 4 Skewers
- vegetable oil (for skewers)
- For the tomato sauce
- 2 large Tomatoes
- 1 small onion
- 1 garlic clove
- 20 grams butter
- salt
- freshly ground peppers
- For the yogurt sauce and accompaniments
- 350 grams thick Yogurt (0.1% fat)
- salt
- 4 mild or sharp Pepperoncini
- 50 grams butter
- 4 small Flatbread (or 1 large thin flatbread)
Preparation steps
For the meat: Cut the lamb into 1.5 cm (approximately 1/2 inch) cubes. Warm the oil and place in a mixing bowl along with the meat, 1 teaspoon salt and the spices. Cover and let marinate for 1 hour. Brush the skewers with oil then arrange the meat on the skewers.
For the tomato sauce: Core the tomatoes, blanch, cut in half, remove the seeds and dice finely. Peel the onion and garlic and dice finely. Melt the butter in a small pot over medium-high heat. Sweat the onion and garlic until translucent then stir in the tomatoes and bring to a boil. Season with salt and pepper. Reduce the heat to low, cover and simmer for 8-10 minutes, adding another 2-3 tablespoons water if necessary. Keep warm.
Stir 1/2 teaspoon salt into the yogurt. Rinse the peppers. Preheat oven to 140°C (120°C convection) (approximately 300°F) and toast the flatbreads for 6-8 minutes. Keep warm.
Arrange the skewers on a baking sheet and bake until golden brown on all sides. Add the pepperoncini and cook until golden brown. Melt the butter. Arrange the flatbreads on serving plates and drizzle with melted butter. Spread the yogurt over the bread and top with the meat and tomato sauce. Serve garnished with pepperoncini.
Alternatively, grill the skewers.
