Veal shish and onion salad flatbread with charred sivri biber relish

4
45 minutes

Ingredients

Veal shish

  • 750g of rose veal shoulder, leg or sirloin, diced to 3cm cubes
  • 1 tbsp of Urfa chilli flakes
  • 1 tbsp of ground cumin
  • 1 tbsp of dried oregano
  • 100ml of extra virgin olive oil

Sivri biber relish

  • 8 hot Turkish peppers, (sivri biber) alternatively use green chillis
  • 4 spring onions, finely sliced
  • 1 bunch of coriander, leaves and stalked chopped
  • 1 lemon, juiced
  • 50ml of extra virgin olive oil
  • sea salt
  • freshly ground black pepper

Onion salad

  • 2 onions, quartered
  • 2 tbsp of pomegranate molasses
  • 4 tsp turnip juice, (salgam)
  • 50ml of extra virgin olive oil
  • 1 bunch of flat-leaf parsley, leaves only
  • 1 tbsp of sumac

To serve

  • 4 flatbreads
  • 4 tbsp of Greek yoghurt

Method

1
Place the veal in a bowl with the chilli flakes, cumin, oregano and half the olive oil. Leave it to marinate in the refrigerator for a minimum of 2 hours, preferably overnight
  • 750g of rose veal shoulder, leg or sirloin, diced to 3cm cubes
  • 1 tbsp of Urfa chilli flakes
  • 1 tbsp of ground cumin
  • 1 tbsp of dried oregano
  • 100ml of extra virgin olive oil
2
Heat a barbecue until the coals turn grey
3
To make the relish, put the peppers on the barbecue (or in a griddle pan) and cook, turning occasionally until blackened all over. Remove and leave to cool
  • 8 hot Turkish peppers, (sivri biber) alternatively use green chillis
4
Once cool enough to handle, tear the tops off and strip away most of the skin, but don’t remove all the charred bits. Chop the flesh into small pieces. Place in a bowl and mix with the spring onions, coriander, lemon juice and olive oil. Season with salt and pepper
  • 4 spring onions, finely sliced
  • 1 bunch of coriander, leaves and stalked chopped
  • 1 lemon, juiced
  • 50ml of extra virgin olive oil
  • sea salt
  • freshly ground black pepper
5
To make the onion salad, separate the onion layers, push them onto metal skewers and place on the barbecue. Cook for 2–3 minutes, turning now and then until charred on both sides. Remove from the skewer and put them in a bowl with the pomegranate molasses, turnip juice, olive oil, parsley and sumac. Season with salt and pepper and give it a good mix
  • 2 onions, quartered
  • 2 tbsp of pomegranate molasses
  • 4 tsp turnip juice, (salgam)
  • 50ml of extra virgin olive oil
  • 1 bunch of flat-leaf parsley, leaves only
  • 1 tbsp of sumac
6
Finally, thread the veal pieces onto metal skewers and grill for about 3 minutes on each side, or until golden brown. Season them with fine salt during cooking
7
Place the skewers straight on the flatbreads to rest and release their juices for 5 minutes. To serve, spread some yoghurt on a flatbread and top with the veal, onion salad and pepper relish
  • 4 flatbreads
  • 4 tbsp of Greek yoghurt