A spicy goat kebab, rich from lardo, but balanced with a crispy slaw and chewy flatbread.
"Improvise all you like when barbecuing."
kebab 3 good-sized, thick-cut goat leg steaks, diced into 1 1/2 inch cubes (leave fat on)
1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon cumin
2 cloves garlic, thinly sliced
glug canola oil
2x8 inch block lardo, diced into 1-inch cubes
flat bread 1 tablespoon dry active yeast
2 tablespoons lukewarm water
1 tablespoon canola oil
3 ½ cups ap flour
1/2 teaspoon salt
1/2 teaspoon sugar
salad 1 tablespoon sumac
1 lemon, halved for juicing
1 large onion, white or red, thinly sliced
2 medium tomatoes, diced
2 tablespoons pomegranate molasses
pinch of salt
1/4 red cabbage, thinly sliced and lightly salted
handful of flat leaf parsley, roughly chopped
1/2 cup natural yogurt
1. Marinate the goat meat in the cayenne, paprika, cumin, and garlic. Drizzle with a little oil so the spices stick to the meat. It's best to leave the meat to marinate over night. If not, leave everything to get to know each other for as long as possible.
2. Dissolve the yeast in the water and oil in a small jug or cup. Mix the flour, salt, and sugar in a bowl, and combine the yeast solution and the flour. Knead the flour for 5 minutes.
3. Cover the bowl with cling film and set aside for 1 hour or till the dough has doubled in size. Cut the dough into 4 equal pieces and roll out into rounds a centimeter thick. Stack on a plate between squares of grease proof paper, wrap in cling film, and refrigerate till required.
4. Time to bring everything together. You want to have everything organized and ready when the BBQ reaches optimum temperature so there isn't any last minute stress. Having the salad ready and the bread rolled out will make life infinitely easier.
5. Fire up the BBQ—you want it good and hot.
6. Skewer the meat and the back fat, and remove any rogue slices of garlic.
7. Mix the sumac and a good squeeze of lemon juice into bowl with the sliced onion. This sours them slightly and give a pleasant acid bite to the kebab. Lift the sweet and sour of the tomatoes by adding the pomegranate molasses and a pinch of salt, and add the cabbage. Have everything else at the ready.
8. When the coals have turned white, pile them to one side. We do this because the fat is going to be cooked using indirect heat. If you cook straight over the charcoal, the back fat will drip onto the coals, causing a flare up which will turn the back fat black. It might take a little longer but you'll ultimately have more control over the cooking.
9. Place the back fat skewer on the BBQ first, furthest away from the coals. Then, give the goat kebabs a good seasoning with salt and lay them in the grill a little closer to the coals.
10. When the fat starts to color, turn the skewer and keep turning till the fat is golden on each side—the goat should have a pleasing char. You want to keep the meat pink in the middle so don't cook for too long. The best way to test this is by pulling a cube off and trying it.
11. After the first turn of your kebabs, start cooking your bread. Place a round of bread on top of the skewers—it'll char nicely between gaps. Flip a couple of times, they don't take long to cook. Turn the kebabs again repeat with the rest of the breads.
12. So. You have the bread cooked, salad ready, and the meat is about to come off the grill.
13. Place the bread on a square of tin foil. Take your skewers off the grill, lay them on the bread, fold the bread over the meat, and free the skewers. This soaks up a little of the meat juices. Arrange the meat and fat just off center, layer each component of salad on top, then spoon the yogurt over everything. Sprinkle on the parsley, and a little more sumac or cayenne if you wish. Roll everything up in the bread then wrap the bread in the tin foil.