Recipe: homemade Greek pita with lamb kebab

Chloé Monchalin and Benjamin Rousselet run Paris’s most popular Greek restaurant together: Grand Café d’Athènes. After careers in various Michelin-starred kitchens, they are now also sharing their love of Greek cuisine in the new cookbook Athína. The duo shows you, among other things, how to make this Greek pita with lamb kebab in the traditional way. They also share culinary tips for when you go on holiday to Athens yourself (and believe me, that is a very good idea, because what a wonderful city this is!).

Kebab, skewers with marinated lamb, is a traditional recipe in Greece. It is incredibly tasty and perfect for summer.

How to make homemade Greek pita with lamb kebab

• Mix the flour, salt, yeast, oregano and sugar in a bowl. Gradually add the milk and lukewarm water while kneading. Keep kneading until the dough comes away from the sides of the bowl.
• Leave to rise for 30 minutes in a warm place until the dough has doubled in size. Roll it out to a thickness of approximately 5 millimetres.
• Cut out circles of the desired size (between 14 and 20 cm) using a pastry cutter. Place them on a greased and floured baking sheet and cover with a clean tea towel. Leave to rise for approximately 30 minutes.
• Once the pitas have doubled in size, prick them with a fork and bake them in a hot frying pan with a little olive oil – like a pancake!
• Place the lamb in a mixing bowl the day before. Heat some olive oil in a frying pan and sauté the onion and garlic until translucent. Leave them to cool and add them to the meat. Also add the eggs, mint, green pepper, cumin and salt to the bowl.
• Mix everything by hand until well combined. Place the bowl in the fridge overnight.
• The next day, shape the meat mixture into balls of approximately 120 grams, form them into sausages and insert skewers. Make eight skewers this way and grill them on a plancha, grill plate or grill pan; the meat may remain slightly pink.
• Serve with the tzatziki, tapenade and warm pitas.

Title: Athína
Author: Chloé Monchalin & Benjamin Rousselet
Price: €34,99
Publisher: Becht

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• Snackspert: “Albert Heijn’s kebab roll is emptier than my soul”
• What is the difference between kebab, döner, gyros and shawarma?