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Pork Kebabs with Toum and Homemade Flatbread Recipe
How to Make Pork Kebabs with Toum and Homemade Flatbread
Method
Place onion, garlic, lemon juice, vinegar, oil, oregano, cumin and salt in a food processor. Blend toum, until smooth. Place in a medium-sized bowl and add the pork. Stir to coat. Cover and place in fridge for 4- 5 hours or overnight. Preheat BBQ or char-grill. Thread the pork onto 8 metal or wooden skewers. Cook for 6-8 minutes, turning occasionally, or until slightly charred and just cooked. Transfer to a warm plate, cover lightly with foil and rest the meat for 5 minutes before serving. Meanwhile, make the flatbreads: Combine the flour and salt in a mixing bowl and make a well in the centre. Add the milk and ¼ cup oil and mix with a spatula, pulling in flour from the outside at each turn of the spatula. Continue until evenly combined. Gather the dough together and knead for 1 minute, until smooth. Divide dough into 8 even portions and roll into balls. Roll out on a lightly floured surface to thin 18cm rounds (don’t worry if they aren’t perfectly shaped). Repeat with remaining dough. Heat a large, heavy-based frying pan over medium-high heat. Lightly grease with oil and cook a flatbread for 1-1½ minutes per side, until browned and puffed slightly. Transfer to a clean tea towel and fold it over to enclose, which will also help keep them soft. Cook remaining dough, adding to the pile in the tea towel to keep them warm. Serve flatbreads with the kebabs, toum, chopped tomatoes and onions. Accompany with lemon wedges.
