Kebab with meat form Melhus

Kebab is always impressive and tastes great! Here is Mette Evensen’s version, made with meat from Melhusgården Øvre, basil aioli from Schei Jakobsen, and vegetables from Frosta. A guaranteed winner!

Approach

1
Start by making the naan bread. You can also buy it ready-made, but it’s quite easy to make yourself. All you need to do is mix yeast with cold milk. Add all the dry ingredients to the milk, along with egg, butter, and yoghurt/sour cream. Knead the dough for 10 minutes, then place it in the fridge. It can preferably rest overnight before you roll it out. Then divide the dough and shape it into evenly sized balls. Let them rise for 30 minutes before rolling them out just before baking. Brush with butter and bake in the oven at 200°C until golden.
2
Make “raita”: grate the cucumber and add a little salt. Let it release its liquid for about 30 minutes before straining it. Squeeze out all the juice. Then mix the cucumber with basil aioli from Schei Jakobsen.
3

Make the skewers: finely chop chili, ginger, parsley, and cilantro. Mix this with the minced meat, egg, and salt. Press the meat mixture around skewers and grill until fully cooked.
4
Plating: Start with the naan bread and spread a thick layer of raita on top. Slice and add fresh cherry tomatoes marinated in olive oil, salt, and optional herbs from Frosta. Place the grilled skewers on top and finish with basil aioli and coriander.