Rump Steak Kebabs
Skip the takeaway. These are fresh, flavour-packed kebabs you'll want to make again. Tender spiced steak, soft homemade flatbreads, crisped in a pan. Fun to assemble, pile high with veggies and sauce, then toast until golden.
Serves: 4-5
Time: 1 hour 30 mins (includes marinating)
Ingredients
For the Flatbreads:
300g plain flour
3g dried yeast
1 tsp sugar
5g salt
160ml warm water
For the Marinade:
400g rump steak, in strips
1 tbsp yogurt
1 tbsp olive oil
1 tsp paprika
½ tsp ground coriander
½ tsp ground cumin
Juice of ½ lemon
1 grated garlic clove
Optional pinch of: chilli, cinnamon, ginger.
To Assemble:
Yogurt
Sliced onion, tomato, cucumber
Potato wedges (fryed or oven baked)
Shredded lettuce
Method
Make the Flatbreads:
In a small bowl, take a little of the warm water and mix with the dried yeast and sugar. Let it sit for 10 minutes until frothy.
In a large bowl, combine the flour and salt. Make a well in the centre and pour in the bloomed yeast mixture and the remaining warm water.
Mix to form a shaggy dough, then knead on a floured surface for about 2 minutes until smooth. Cover and let rest for 10 minutes.
Divide the dough into 5 equal pieces. On a floured surface, roll each piece out very thinly (1-2mm).
Heat a pan over high heat. Cook each flatbread for 30-60 seconds per side until puffed and charred in spots.
Stack the cooked flatbreads wrapped in a clean tea towel to keep them warm and soft.
Marinate & Cook the Steak:
Mix all the marinade ingredients in a bowl. Add the steak, coat well, cover, and marinate in the fridge for at least 1 hour, or ideally overnight.
Cook the marinated steak on a very hot BBQ or in a searing hot pan for 1-2 minutes per side for medium-rare (adjust for thickness). Let it rest for 5 minutes, then slice thinly against the grain.
Assemble the Kebabs:
Take a warm flatbread. Spread a line of yogurt down the centre.
Top with sliced steak, onions, potato wedges, tomato, cucumber, and salad.
Fold the sides of the flatbread over the filling, then roll tightly from the bottom to enclose it.
For a crispy finish, toast the rolled kebab in a hot, dry pan for 1-2 minutes, seam-side down first, until golden and sealed.
Tips
Meat alternatives: This marinade works perfectly for chicken thighs, lamb, or even firm tofu.
Make ahead: The flatbread dough can be made a day ahead. After the first rest, store it covered in the fridge. Bring to room temperature before rolling and cooking.
Sauce options: Use tzatziki, garlic mayo, or a simple chilli sauce instead of plain yogurt.
Customise your fillings: Use whatever fresh salad ingredients you have—lettuce, capsicum, grated carrot, or pickles all work well.
