Goat shish kebab

• 400 g goat meat –
Leg or hip
• 400 g milk kid meat –
Leg or hip
• 2 onions
• 1 tsp thyme, dried
• 2 cloves of garlic
• Salt pepper
• 250 ml buttermilk
• ½ tsp cumin
• ½ tsp cayenne pepper
• 2 sprigs of fresh mint
• 2 red peppers
• 4 tomatoes
• 250 g Greek yoghurt
• 150 ml olive oil
• 8 pita pastries

Cut the meat into 0.5 cm thick slices. Finely puree one onion and one garlic clove each and then mix with buttermilk, cumin and cayenne pepper. Add the dried thyme and the leaves of a sprig of mint and season with salt and pepper. Then place the meat slices in the mixture and leave to marinate in the fridge for 3 to 4 hours.

Cut the second onion into slices about 0.5 cm thick. Quarter the peppers and remove the seeds.

Remove the meat slices from the marinade, dab them dry with kitchen paper and place them on a rotating skewer, alternating with the pepper and onion slices. Remove the core from the tomatoes and cut into small cubes.

Season with a little olive oil, salt and pepper. Then mix the Greek yoghurt with the remaining olive oil and season with salt and pepper. Finely crush the remaining garlic clove. Mix the garlic puree with the yoghurt and leave to steep for at least 15 minutes. Meanwhile, cut the mint leaves from the second sprig into fine strips.

Prepare a grill with a lid for indirect grilling and regulate the heat to 180-200° C. Place the rotisserie on top and grill the shish kebab until crispy, turning constantly.

This process takes about an hour.

To serve, preheat the dumplings on the grill and then cut them open. Spread with the yoghurt cream and top with the mint strips and diced tomatoes. Remove the rotisserie from the grill and cut the crispy pieces thinly like a gyros.

Fill the meat into the pastry pocket and cover with another spoonful of yoghurt cream.

FIRE&FOOD Issue 3-2015