In Cambridge we have a fantastic restaurant called The Pint Shop. As their name suggests, they also specialise in a few different beers, lagers and ciders, oh and a gin or 30.
The Pint Shop offer some lovely bar food too, so we make a point of stopping for lunch there when we’re in Cambridge. They used to have 2 XL Big Green Eggs in the garden, but sadly destroyed them as quite often happens when you let chefs loose on them, have you ever seen Michael O’Hair (2 Michelin Stars) abusing his with flames 3 of 4 feet high?
Well the Pint Shop do a lovely brisket kebab and this was my inspiration for this dish. Maybe mine’s even a bit better because the brisket has been cooked on a barbecue and not in an oven?
- Cooked Brisket – see my recipe for this
- A batch of my flatbread dough
- Sriracha sauce – I like the extra garlic version with the beige cap.
- Fresh coriander leaf to garnish
For the pickled cabbage
- 1/4 white cabbage
- 200ml apple cider vinegar
- 400ml water
- 1 tsp pickling spices
- 1 tsp Maldon salt
- 3 tsp sugar
For the minty yogurt
- 350ml greek yoghurt (not greek style yoghurt)
- 1 clove garlic, crushes
- Juice of 1 lemon
- 1 tbsp chopped mint
- 1/2 tsp Maldon salt
For the crispy onions
- 2 onions, sliced thinly
- Veg oil to fry in
- Thermapen Professional – to check oil temp
If you’d like to be quoted for the wok or EGGspander sumbit your details:
- Cook your brisket and rest it in a cool box, wrapped in foil and old towels.
For the pickled cabbage
- Into a pan put the sliced cabbage, vinegar, water, salt, sugar and pickling spices.
- Bring to the boil and simmer for about 5 minutes until the cabbage starts to soften, but only just.
- Remove from the heat and allow to cool.
- Once cooled you can strain the cabbage if you’re ready to use it. Otherwise store it in the pickling liquid.
For the minty yoghurt
- Place all the ingredients into a bowl and combine.
For the fried onions
- Setup your Egg for a direct cook using the EGGspander basket and your wok. The Egg needs to be set to about 150°C.
- Into the wok pour enough oil to bring it to about 1/3 of the way up the sides.
- Heat the oil checking it regularly with your Thermapen. Because the wok is close to the coals the oil will probably reach 180°C, our target temperature.
- When the oil is at 180°C, gently lower the onions into the oil.
- Now cook them, stirring regularly, until they go golden brown, this will take about 15 minutes.
- Use a slotted spoon to take them out of the EGG and put them onto a plate with paper towel to drain.
For the flatbreads
- Take approximately 200g of dough and roll out into a plate sized round, the dough should be just less than the thickness of a pound coin.
- Setup your Egg to have just the stainless steel grid over the coals and the temp at 200°C.
- Place the dough directly onto the grid and cook for about 2 minutes a side. The dough should puff up.
To assemble your kebab
- Place your flatbread on a plate and apply a thin layer of the yoghurt.
- Cover with a layer of the pickled cabbage.
- Break apart your brisket place on top of the cabbage.
- Sprinkle on some of the crispy fried onions.
- Drizzle with the sriracha sauce, remember this is a chilli sauce so don’t go too mad.
- Garnish with a little coriander leaf.
- Tuck in.