Meat:

• diced Welsh lamb

Marinade:

• caraway seeds
• fennel seeds
• coriander seeds
• cumin seeds
• bird's eye chillies
• bay leaves
• salt
• olive oil

Bread:

• dough (water, flour, salt, yeast)

Extra:

• chillies
• red pepper
• mint
• white wine vinegar
• red wine vinegar
• sugar
• rosemary
• butter
• shallot

Marinade:

1. Toast the caraway seeds, Fennel, Coriander seeds, cumin seed and bird's eye chillies until they pop like popcorn.
2. Grind bay leaves with pestle & Mortar with some salt and spices before adding olive oil.
3. Massage the marinade into the meat.

Flatbread (Make the dough the day before):

1. Mix the flour with water, flour salt and yeast. Let this rest overnight.
2. Shape and flatten the dough before placing in on the fire. Once is starts to bubble, it's ready to flip over.

The Kebab and Extras:

1. Charr some peppers and chillies before chopping them up and mix in a bowl with olive oil and mint.
2. Pickle some chillies with white wine vinegar and sugar and mix in a bowl.
3. In a separate bowl, cut the shallots, add some olive oil, red wine vinegar and mix.
4. For that 'crunch', thinly slice red cabbage before you put the meat on the fire.
5. To keep the meat juicy, baste it with a rosemary brush covered in butter and some of the left over marinade.
6. Cook the kebabs on the fire until they're cooked through.
7. When the meat is ready, serve everything on a plate and tuck in.

Originally featured on Bwyd Epic Chris.

Recipe by Chris Roberts.

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Twitter: @FLAMEBASTER