OVERVIEW
This kebab recipe uses my favourite Big Green Egg accessory – the Rotisserie. One thing you might want to do is add some applewood chips or chunks into the EGG before cooking the kebab, which gives the meat a real smoky depth. I’ve also experimented with dirty cooking the flatbreads straight over the coals, which results in extra flavour and colour.
MARINATE YOUR LAMB
Chop the lamb belly into rough squares of around 10-15cm. Mix up the spices, herbs and oil to create your marinade, rub all over chopped lamb and leave to marinate – ideally overnight, but a few hours will do just fine.
Mix all the flatbread ingredient together, then knead by hand for about 5 minutes to create your dough. Leave in a covered bowl until you’re ready to cook use.
COOK YOUR FLATBREADS
Set up your EGG for direct cooking with a Cast Iron Searing Grid in place. Your target temperature is 190°C-220°C – anywhere in that range is fine.
Split the dough into eight equal portions and, on a floured work surface, roll them out into circles.
Throw the first flatbread onto the grid and cook until it comes off without sticking, then flip – it takes roughly 90 seconds on each side.
MAKE YOUR TZATZIKI AND PICKLED ONIONS
To make the tzatziki, fold the diced cucumber and chopped mint through the yoghurt. Season to taste and reserve for later.
In a pan over a gentle heat, dissolve the sugar in the vinegar. Once warm, pour over the sliced onions and leave to cool.
SET UP YOUR ROTISSERIE
Set up your EGG for direct rotisserie cooking, with the Rotisserie ring in place and the motor unit plugged in. Your target temperature is 170°C-180°C.
Remove the top fork from the Rotisserie spit. Thread each piece of belly onto the spit, with the skin side towards you. Once all the pieces are on and nicely centred on the spit, add the top fork and tighten the wing screws at both ends to secure.
Turn on the motor and watch the kebab rotate. After a full rotation, check that the meat is secure, then close the Dome. Leave to spit roast for 2 hours. To finish it off, open the EGG’s Dome and give it a blast of heat for around 5-10 minutes to give the edges a nice crisp finish. Whatever you do, don’t walk away from the EGG at this stage – that fire can get very hot very quickly and you risk incinerating your lamb.
ASSEMBLE YOUR KEBABS
Remove the spit from the EGG, push the kebab onto a chopping board and leave to rest for 15 minutes before slicing.
While the meat is resting, return your grid to the EGG and quickly warm up the breads. To assemble the kebabs, add a generous spoon of tzatziki to each flatbread and top with some sliced lamb belly, the pickled onions and maybe some lettuce or other salads. Fold them up and enjoy!
