Kebab salad
Kebab salad recipe with homemade kebab meat and a crème fraîche dressing.
Servings 4 people
Ingredients
Kebab
- 600 g leftover cooked meat, e.g. rump cap (culotte), steak, leg of lamb or similar
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp cayenne pepper, more or less depending on how much heat you like
- Salt and pepper
- Oil
- A good pinch of ground cloves (optional)
For the salad
- 1 large romaine lettuce
- 250 g cherry tomatoes
- 1 cucumber
- 1 small red onion
- Crème fraîche dressing
Instructions
- Mix all the spices, except the salt and pepper, and set aside.
- Cut the meat into thin shavings or narrow strips.
- Heat a little oil in a frying pan and fry the meat over a medium heat, seasoning with salt and pepper.
- Sprinkle over the spice mix and continue frying until the meat is well browned.
- Meanwhile, prepare the vegetables: halve the tomatoes, shred the lettuce and cut the onion into half rings. Cut the cucumber in half, scrape out the seeds if you like, and cut into slices.
- Divide the lettuce between 4 plates and top with the kebab meat, tomatoes, cucumber, red onion and your favourite dressing.