Flatbreads with homemade kebab

Pan-fried flatbreads filled with homemade kebab, fresh salad and dressing.
Easy, satisfying and a brilliant way to use up leftover meat and vegetables.
You can make them with leftovers of almost any kind of meat – I use steak, rump cap (culotte), leftover Danish roast pork (flæskesteg) or similar. And if you have no leftovers, fresh meat works just as well.
I always make my own flatbreads; it is so easy and they taste far better. I link to the flatbread recipe in the recipe card below.
Serve with a good crème fraîche dressing, chilli dressing or similar, and ideally a little chilli sauce too.

Flatbreads with homemade kebab

Recipe for flatbreads with kebab – made from leftover meat.

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Course: Lunch, Main course

Cuisine: Danish, Middle Eastern

Keywords: Fast food, Leftover dishes, Leftovers, Stop food waste

Total Time: 20 minutes minutes

Change servingsServings: 4 people

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Ingredients

• ▢ 4 flatbreads – try this recipe
• ▢ 600 g leftover meat (or fresh meat), thinly sliced
• ▢ 2 tbsp kebab seasoning – click here for the recipe
• ▢ Oil for frying
• ▢ Salt and pepper
• ▢ Mixed fresh vegetables – romaine lettuce, sweetheart (pointed) cabbage, cucumber, tomatoes and red onion
• ▢ Crème fraîche dressing – recipe here
• ▢ Chilli dressing – recipe here

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Method

• Heat a generous glug of oil in a frying pan and brown the meat well, then season with the kebab seasoning and a little salt and pepper if needed.

  Taste and add more kebab seasoning if it needs it.

  If you are using fresh meat, the method is the same, but wait to add the kebab seasoning until the meat is well browned and cooked through.
• Shred the lettuce and cabbage, and slice the tomato, cucumber and red onion.
• Warm the flatbreads – I like to do it in the frying pan.
• Fill the warm flatbreads with the homemade kebab, plenty of fresh vegetables and a good dressing.

  A good chilli sauce is also highly recommended – it's the finishing touch, really.

Nutrition

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