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Lebanese kebab with plain spreadable goat cheese

Recipe of the Chef Grégory Corman

Serves 4 

Lebanese bread 2
Turkey breast escalope 140 g
Toasted pine nuts 20g
Pomegranate seeds To taste
Large tomato 1
Raw onion rings 30g
Olive oil 2cl
Salt To taste
Freshly ground pepper To taste
Cucumber 1/2
Plain goat’s cheese spread 140 g
Fresh coriander 1/2 bunch
Fresh mint 5 leaves
Lemon 1/2
Cumin 1 pinch
Zaatar 1 tbsp

Wash, de-seed and dice into small cubes half a cucumber keeping the skin on. Set aside.
Chop the coriander and mint, and mix with the cucumber. Add the goat’s cheese spread, lemon juice, 3 tablespoons of water and the cumin. Season with pepper.
Add salt and pepper and grill (barbecue or grill) the turkey breast. Chop finely. Set aside. Wash, core and finely dice the tomatoes into tiny cubes.
Mix together the meat, roasted pine nuts, tomatoes, onion rings and olive oil. Return to a high heat for 1'. Add the pomegranate seeds and pour into the preheated Lebanese bread. Put the sauce mixture on top and finish with a sprinkling of Zaatar (a mixture of sesame seeds, thyme and sumac)

Eurial products needed for this recipe :

Spreadable plain goat cheese pyramid 140g

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