Lamb kebab with pumpkin and yogurt – 55000 Recipes. Passion for food


Lamb kebab with pumpkin and yogurt

Kebab is usually thought of as a fast food, however, Jesus Segura prove the opposite with this delicious recipe of lamb, which includes the original battle, the coke in which the meat is served.

Chef: Jesús Segura

Jesus Segura and his young team are developing a unique gastronomic setting in the city of Cuenca, with the new kitchen with rain being the main axis. In addition to the Trivio restaurant, it is worth trying the tapas offer at the gastro bar.


  • Others
  • 250 g of wheat semolina
  • About the battle
  • c / s black pepper
  • in / with salt
  • Raw olive oil
  • c / s by garam masala
  • 300 g lamb fillet from ham
  • For the lamb
  • 250 g bread flour
  • 350 ml of water
  • in / with rice vinegar
  • c / s Virgin olive oil
  • in / with parsley
  • c / s black pepper
  • c / with yogurt
  • For the sauce
  • 5 g of salt
  • May 12
  • c / s pumpkin


For the lamb

  1. Marinate the fillets with olive oil, pepper, black pepper and garam masala to taste. Book for 24 hours.
  2. Vacuum the fillets together with the mixture in which they were macerated. Cook in a steam oven at 73 ºC for 10 hours. Cool quickly and book.

About the battle

  1. Mix the dry ingredients and leave to ferment in a warm place for about 2 hours. Melt in 75 g portions and allow to ferment a second time until they form, for at least one hour.
  2. Crush each ball with the palm of your hand smeared with oil to remove air. Bake a With a hand greased with olive oil, gently mash each loaf until you remove the air. Bake at 210 ºC for 67 minutes.

For the sauce

  1. Mix the yogurt with a few tablespoons of oil and vinegar. Add the chopped parsley and season.


  1. Cut the fillets into thin slices and grill over very high heat.
  2. Place inside the open battery and add the pumpkin julienne and yogurt sauce.


Thanks for reading.
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