Chef Johnny Vee's recipes for flatbread & shish kabobs

2 hours ago


Makes 12 8-inch breads

4    cups flour
2    teaspoons baking powder
1    teaspoon kosher salt
2    teaspoons finely chopped fresh rosemary
2    cups plain yogurt
1    tablespoon olive oil + 1/4 cup, plus additional for roasting garlic
3    heads garlic
      Extra olive oil for spreading

Mix dry ingredients, including rosemary in a large bowl. Stir in yogurt and 1 tablespoon olive oil. Knead until dough is smooth. Cover dough with a damp cloth and allow to rise for one hour. (1/2 hour at high altitude).  Meanwhile, cut 1/4 inch off the top of each head of garlic. Place in an oven-proof dish and drizzle with olive oil. Sprinkle garlic heads with salt and pepper and pour 1/4 inch of hot water into the bottom of the dish. Cover with foil and roast at 400 degrees for 45 minutes or until the garlic is golden brown and soft. Allow to cool and squeeze the heads over a bowl so the individual cloves pop out. Mash garlic and 1/4 cup olive oil with a fork and set aside.

Cut dough into 12 pieces and roll each piece into a ball. On a lightly floured board, roll each ball into an 8-inch circle. Heat caste iron skillet and brush with olive oil. Cooking one flatbread at a time, cook 2 minutes on one side and then flip and cook 1 minute on other side. Serve with a sprinkle of kosher salt, brushing of olive oil and roasted garlic.

Alternatively, grill each flatbread over high heat about 2 minutes on each side or until flatbread is nicely browned and bubbled up. Brush with olive oil, garlic and kosher salt as above.


1    cup plain yogurt
1    cup sour cream
1    cucumber, finely chopped
2    cloves garlic, crushed
1    Tbsp. onion, chopped fine
1    Tbsp. lemon juice
1    Tbsp. chopped parsley
2 1/2    tsp. Smoked Spanish Paprika
      Salt & pepper, to taste
      Mix together and refrigerate

Red Chile Lamb Shawarma
                 Serves 8

2        cups plain yogurt
1/4    cup distilled white vinegar
1/4    cup olive oil
3        Tbsp. lemon juice
3        cloves garlic, minced
1/2    tsp. ground cinnamon
1/2    tsp. ground nutmeg
1/2    tsp. dried oregano
1    Tbsp. hot ground New Mexico red chile
2    bay leaves
3 1/2    lbs. boneless leg of lamb, trimmed of fat and cut into thin strips
2    Tablespoons olive oil
8    (8 inch) pita bread rounds
2    tomatoes, thinly sliced
1    onion, thinly sliced
1/2    bunch fresh mint leaves
1    cup chopped cucumber

Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, chile, and bay leaf in a bowl, and pour into a re-sealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, fresh mint leaves and cucumber to serve. Drizzle with tahini sauce.