Prego kebab on fried flatbread with spiced butter and red onion yoghurt dressing



Prego kebab

2 packs Eskort Prego Steaks

12 shallots, halved

30ml (2T) olive oil

Spiced butter

125ml (½c) butter

5ml (1t) cayenne pepper

5ml (1t) ground cumin

15ml (1T) rosemary, finely chopped

Red onion yoghurt dressing

1 red onion, finely chopped

500ml (2c) plain double cream yoghurt

1 lemon, zest and juice

freshly ground black pepper

Fried flatbread

1kg store-bought dough

oil for shallow frying

15ml (1T) coarse salt

15ml (1T) cumin seeds

2 handfuls micro herbs



Prego kebab

  • Slice the prego steaks into strips and skewer with the shallot halves.
  • Brush the kebabs with olive oil and braai or fry in a pan over moderate heat.

Spiced butter

  • Combine the ingredients in a mixing bowl and set aside.

Red onion yoghurt dressing

  • Combine all the ingredients and refrigerate until needed.

Fried flatbreads

  • Divide the dough into balls, then roll them out into oval shapes on a lightly floured surface.
  • Fry the flatbreads in a greased pan over moderate heat until golden on both sides.
  • Remove the flatbreads from the pan and season with the salt and cumin seeds.
  • Butter the flatbreads while still hot so that the butter melts. Place a kebab on each flatbread and serve with yoghurt on the side or drizzled over. Garnish with the micro herbs.

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