For us, Sundays are typically lazy days – having a little lie-in, then getting up and enjoying a cup of coffee on the patio and finally contemplating what we would like to do for the day.

In the summer that mostly involves pottering around the garden, taking a dip and in the pool and then going out for a lunch at one of the many beautiful wine farms that surround Somerset West and Stellenbosch – so lucky to live here in the Cape Winelands!

However, in the winter it is a different story (apart from the lie-in, of course).  Winter times we have coffee in bed (or otherwise dressed like an Eskimo on the couch, under a blanket) and it inevitably involves some type of comfort food for lunch!  But, when the sun is out – like today – our lunchtime plans turns into a hunt for how we can maximize the sun spots around the garden.

So instead of being indoors today, you will find us sitting on the patio, in the sun, having a little grill while watching Formula 1!  (Yip, I’m a huge fan.  Funny story – in high school I really liked a boy who really liked Formula 1.  So, in order to make the requisite impression I immediately started watching the races… And while the crush didn’t last, my love for Formula 1 never went away!)

On the menu today is a firm favourite of hubby and mine – Moroccan lamb kebabs with flatbreads.  What I really like about this dish (apart from its wonderfully aromatic Moroccan flavours) is that is really great to serve if you have a few friends over.  You can prepare everything beforehand and then just sit and enjoy your time with them around the grill.  I also like that we keep the dishing up interactive – we lay all the components of the dish out on the table – and then everyone can help themselves and put their flatbreads together with the combinations that they prefer.  Some want a bit more chili, others a bit more yogurt… Really sociable!

Lastly, I have to confess – depending on how the mood takes me, I might take the time to make my own flatbreads and on other days (like today!) I will just buy them.  I could not be bothered to spend any more time indoors than what I absolutely need to today!  However, if you are feeling up to it, I’ve included my very easy flatbread recipe below.

Moroccan lamb kebabs with flatbread

(serves  2)

Ingredients:

For the lamb kebabs:

400g lamb, cut in cubes

1 red onion, cut in pieces

 

For the marinade:

Juice of 1 lemon

2 tablespoons olive oil

1/2 cm ginger, freshly grated

1 garlic clove, crushed

1 pinch cumin

2 pinches dried chili flakes

For the yogurt sauce:

1 garlic clove, crushed

1 bunch coriander, roughly chopped

250g plain, natural yogurt

1 tablespoon lemon zest

Salt & white pepper to taste

To serve:

2 tomatoes, chopped

1 lemon, cut into quarters

Handful of coriander

4 flatbreads

(Tip:  If using wooden skewers to make your kebabs, soak them in water for 10 minutes to prevent them from burning.)

Method:

1. Mix all the marinade ingredients in a bowl.
2. Add the lamb cubes to the marinade and mix well, ensuring the meat is nicely coated.
3. Next, thread the meat on to the wooden skewers – alternating a cube of lamb and a slice of red onion.
4. For the yogurt sauce, mix all ingredients in a bowl and place in the fridge.
5. Heat the grill until it is nice and hot.  Grill the skewers on all sides for about 7 minutes (depending on the size of your lamb cubes).
6. Heat your flatbreads in a pan.
7. To serve, take the meat off the skewers and place in a large serving dish.
8. Add your lemon and the flatbreads
9. Serve with the chopped tomato, coriander and yogurt sauce
10. Fill your own flatbread and enjoy!

Easy flatbread

Ingredients:

115g white flour

25g wholemeal flour

pinch of salt

Method:

1. Sift the flour and salt into a bowl.
2. Make a well in the middle of the flour and gradually add 100 ml of lukewarm water to the middle, adding flour in from the sides.
3. Knead the dough until it is firm and springy – add a bit more water/flour if needed to get the right consistency.
4. Divide your dough into small round balls (you should get about 10/12 out).
5. Place on a floured tray and cover with a damp cloth.  Leave for 45 minutes.
6. Once ready to cook, roll each ball of dough into a thin, wide circle.
7. Dust them with flour and keep them covered with a damp cloth to prevent them from drying out.
8. Heat up a flat pan and place your flatbread in the dry pan.  Turn them over to the other side when they begin to go brown and bubble.
9. Once done, I keep them in a plate with a damp cloth to prevent them from going too crispy.

PS:  So at the time of writing this on Sunday morning, we were filled with joy at the prospect of a beautiful sunny day.  Mother Nature had other plans – the sun never made an appearance!  So this dish was prepared on a griddle pan on the stove, and enjoyed in front of the fireplace!