Veal shish and onion salad flatbread with charred sivri biber relish

Name: Veal shish and onion salad flatbread with charred sivri biber relish
Total time: 45 min
Ingredients: 750g of rose veal shoulder, leg or sirloin, diced to 3cm cubes; 1 tbsp of Urfa chilli flakes, (isot biber); 1 tbsp of ground cumin; 1 tbsp of dried oregano; 100ml of extra virgin olive oil; 4 flatbreads; 4 tbsp of Greek yoghurt; 8 hot Turkish peppers, (sivri biber) use green chillis if you can't find them; 4 spring onions, finely sliced; 1 bunch of coriander, leaves and stalks chopped; 1 lemon, juiced; 50ml of extra virgin olive oil; sea salt; freshly ground black pepper; 2 onions, quartered; 2 tbsp of pomegranate molasses; 4 tsp turnip juice, (salgam) omit if you can't find; 50ml of extra virgin olive oil; 1 bunch of flat-leaf parsley, leaves only (from a small bunch); 1 tbsp of sumac

by Selin Kiazim

Item 1 of 1

Main
easy
4
45 minutes

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Selin Kiazim serves up a stunning veal shish recipe using delicious ethically raised British rose veal. This dish delivers several wonders of Turkish cuisine, including onion salad and a charred sivri biber relish served atop a flatbread to soak up all those lovely juices. If you want to make your own flatbreads, use the dough recipe from Selin's pide recipe. This recipe is taken from Oklava by Selin Kiazim, published by Mitchell Beazley. Photography by Chris Terry.

First published in 2017

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For many people, veal remains a dirty word. British rose veal from dairy farm bull calves is, however, an ethically sourced, high-welfare product with a delicate flavour. It’s perfect in this flatbread recipe. I like to cook everything on a barbecue, but you can use a hot griddle pan if you prefer.

Ingredients

Metric

Imperial

Veal shish

750g of rose veal shoulder, leg or sirloin, diced to 3cm cubes
1 tbsp of Urfa chilli flakes, (isot biber)
1 tbsp of ground cumin
1 tbsp of dried oregano
100ml of extra virgin olive oil
4 flatbreads
4 tbsp of Greek yoghurt

Sivri biber relish

8 hot Turkish peppers, (sivri biber) use green chillis if you can't find them
4 spring onions, finely sliced
1 bunch of coriander, leaves and stalks chopped
1 lemon, juiced
50ml of extra virgin olive oil
sea salt
freshly ground black pepper

Onion salad

2 onions, quartered
2 tbsp of pomegranate molasses
4 tsp turnip juice, (salgam) omit if you can't find
50ml of extra virgin olive oil
1 bunch of flat-leaf parsley, leaves only (from a small bunch)
1 tbsp of sumac

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Equipment

Barbecue

Method

Place the veal in a bowl with the chilli flakes, cumin, oregano and half the olive oil. Leave it to marinate in the refrigerator for a minimum of 2 hours, preferably overnight

Heat a barbecue until the coals turn grey

To make the relish, put the peppers on the barbecue (or in a griddle pan) and cook, turning occasionally until blackened all over. Remove and leave to cool

Once cool enough to handle, tear the tops off and strip away most of the skin, but don’t remove all the charred bits. Chop the flesh into small pieces. Place in a bowl and mix with the spring onions, coriander, lemon juice and olive oil. Season with salt and pepper

To make the onion salad, separate the onion layers, push them onto metal skewers and place on the barbecue. Cook for 2–3 minutes, turning now and then until charred on both sides. Remove from the skewer and put them in a bowl with the pomegranate molasses, turnip juice, olive oil, parsley and sumac. Season with salt and pepper and give it a good mix

Finally, thread the veal pieces onto metal skewers and grill for about 3 minutes on each side, or until golden brown. Season them with fine salt during cooking

Place the skewers straight on the flatbreads to rest and release their juices for 5 minutes. To serve, spread some yoghurt on a flatbread and top with the veal, onion salad and pepper relish

First published in 2017

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Selin Kiazim

Selin Kiazim is Chef Director of Oklava in Old street, London, the acclaimed restaurant celebrating the chef's Turkish-Cypriot heritage.

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