Prego Kebab on Fried Flatbread with Spiced Butter & Red Onion Yoghurt Dressing

10min

15min

25min

Prego Kebab
2 packs Eskort Prego Steaks
12 shallots, halved
30 ml (2 T) olive oil
Spiced Butter
125 ml (½ C) butter
5 ml (1 t) cayenne pepper
5 ml (1 t) ground cumin
15 ml (1 T) rosemary, finely chopped
Red Onion Yoghurt Dressing
1 red onion, finely chopped
500 ml (2 C) plain double cream yoghurt
1 lemon, zest and juice
black pepper, to taste
Fried Flatbread
1 kg dough, store-bought
oil, for shallow frying
15 ml (1 T) coarse salt
15 ml (1 T) cumin seeds
2 handfuls micro herbs
Allergens
This recipe contains wheat (gluten) and dairy (lactose).
Substitutions
Prego Steaks (gluten): Use Eskort Smoked Pork Neck Steaks.
Butter (lactose): Use ghee (clarified butter) or solidified coconut oil.
Plain Double Cream Yoghurt (lactose): Use plain coconut yoghurt.
Dough (gluten): Create your own dough using all purpose gluten-free flour or buy prepared gluten-free flatbreads.

Prego Kebab
Slice the prego steaks into strips and skewer with the shallot halves.
Brush the kebabs with olive oil and braai or fry in a pan over moderate heat.
Spiced Butter
Combine the ingredients in a mixing bowl and set aside.
Red Onion Yoghurt Dressing
Combine all ingredients and refrigerate until needed.
Fried Flatbread
Divide the dough into balls, then roll them out into oval shapes on a floured surface.
Fry the flatbreads in a greased pan over moderate heat until golden on both sides.
Remove from the pan and season with salt and cumin seeds.