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Saganaki lamb skewers with pickled cabbage
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Ingredients:
  • 3 cloves of garlic
  • 200g kefalotyri cheese see tip
  • 2 medium aubergine
  • 1 iceberg lettuce
  • 1 tablespoon coriander seeds
  • 2 teaspoons dried oregano
  • 2 lemons
  • 4 tablespoons olive oil
  • 600g lamb neck fillet in 2cm chunks
  • 12 fresh bay leaves
  • ½ a large cabbage
  • 2 onions
  • 400 ml cider vinegar
  • 150 g granulated sugar
  • 1 bay leaf
  • 1 tablespoon juniper berries
  • 300 g self-raising flour
  • 1 teaspoon baking powder
  • 300 g buttermilk
  • 2 tablespoons sesame seeds
Instructions:
  • Peel and crush the garlic. Chop the cheese into bite-sized pieces, cut the aubergines into 2cm chunks, and finely slice the lettuce. Crush coriander seeds and oregano in a mortar, then mix with garlic, lemon zest, and oil in a large bowl. Season, then add cheese, lamb, aubergines, and bay leaves. Marinate for at least 1 hour, or overnight. Pickle the cabbage by slicing and tossing with salt, then rinsing. Combine sliced onions with the cabbage. Boil remaining ingredients, pour over cabbage and onions, then transfer to sterilized jars. For the flatbreads, mix flour, baking powder, buttermilk, and half the sesame seeds. Knead briefly, divide into six, roll into rounds, and grill on barbecue. Skewer cheese, lamb, aubergines, and bay leaves, then grill for 20-25 minutes. Serve lamb with flatbreads, cabbage, lettuce, and lemon wedges.

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