Leithal Kebabs a sophisticated version of a drunken British classic. Enjoy!!


250g strong white bread flour
165ml water
3g yeast
4g salt
30g olive oil plus extra for brushing

Dissolve the yeast in water
Mix all ingredients together and knead for 5 minutes
Place in a bowl, cover with a damp tea towel,  prove in a warm place for 1 hour
Knock back and divide into 6. Roll each individual ball out on floured surface until 2-5mm thick
Lightly brush with oil and cook 1 at a time in a hot dry pan, they will take 1-2minutes each side 



250g greek yoghurt
Zest and juice of half a lemon
30ml olive oil
20 finely chopped mint leaves
2 spring onions finely chopped
1 garlic clove finely chopped
Salt and pepper to taste
100g cucumber (diced 5mm)

In a bowl mix all ingredients, adjust season to your taste



250g mince (I used pork but lamb, beef or any plant based mince will work just as well
1 garlic clove minced
2 tbsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
Salt and pepper to taste
Vegetable oil for cooking
Skewers wooden or metal

Pre heat the oven to 180oC
In a bowl mix all ingredients together
Heat a pan up and fry off a small tsp tastier to check seasoning, adjust seasoning where needed
Divide mix into 6, roll into sausage shapes, stick a skewer through each lengthways
In a pan fry skewers till golden on all sides, place in oven and cook till done in the middle


Garnish and finishing

2 tomatoes diced
1 red onion finely sliced
1/2 head of lettuce chopped
Lemon or lime wedges
Leithal Hot Sauce of choice ( recommendation burke and habanero)


Divide koftas and across each flatbread
Top with a spoonful of tzatziki, garnishes of choice and plenty of Leithal Hot sauces


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