Pork Kebabs with Toum and Homemade Flatbread

Name: Pork Kebabs with Toum and Homemade Flatbread
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: ½ small red onion; 2 cloves garlic; 2 tbsp lemon juice; 2 tbsp Remano red wine vinegar; ¼ cup The Olive Tree extra virgin olive oil; 3 tsp Stonemill dried oregano; 1 tsp Stonemill ground cumin; 1 tsp sea salt; 800g Ironbark Pork pork fillet, cut into 3cm cubes; 8 homemade flatbreads (see recipe in method); ½ cup Deli Originals garlic dip; 125g cherry tomatoes, quartered, to serve; ½ small red onion, thinly sliced, to serve; 1 lemon, cut into wedges, for garnish; 2 cups (300g) White Mill self-raising flour, plus extra to roll; 1 tsp salt; ¾ cup (185ml) Farmdale milk; ⅓ cup (80ml) olive oil, plus extra for cooking and serving

How to make Pork Kebabs with Toum and Homemade Flatbread

Prep Time: 10 minutes + marinating overnight | Cook Time: 20 minutes | Serves: 4

Ingredients

½ small red onion
2 cloves garlic
2 tbsp lemon juice
2 tbsp Remano red wine vinegar
¼ cup The Olive Tree extra virgin olive oil
3 tsp Stonemill dried oregano
1 tsp Stonemill ground cumin
1 tsp sea salt
800g Ironbark Pork pork fillet, cut into 3cm cubes
8 homemade flat breads (see recipe for flatbreads in method)
½ cup Deli Originals garlic dip
125g cherry tomatoes, quartered, to serve
½ small red onion, thinly sliced, to serve
1 lemon, cut into wedges, for garnish

For flatbreads:

2 cups (300g) White Mill self-raising flour, plus extra to roll
1 tsp salt
¾ cup (185ml) Farmdale milk
⅓ cup (80ml) olive oil, plus extra for cooking and serving

Method

Place onion, garlic, lemon juice, vinegar, oil, oregano, cumin and salt in a food processor. Blend until smooth.
Place in a medium bowl and add the pork. Stir to coat. Cover and place in fridge for 4-5 hours or overnight.
Preheat BBQ or chargrill. Thread the pork onto 8 metal or wooden skewers. Cook for 6-8 minutes, turning occasionally, until slightly charred and just cooked.
Transfer to a warm plate, cover lightly with foil and rest the meat for 5 minutes before serving.
To 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 balls out to thin 18cm rounds on a lightly floured surface (don’t worry if they aren’t perfectly shaped).
Heat a large, heavy-based frying pan over medium-high heat. Lightly grease with remaining oil and cook each flatbread for 1-1½ minutes per side, until browned and slightly puffed. Transfer to a clean tea towel and fold it over to enclose, which helps keep them warm and soft. Cook remaining dough, adding to the pile in the tea towel.
Serve kebabs with flatbreads, garlic dip, chopped tomatoes and onions. Accompany with lemon wedges.