Redefine Meat kebab flatbread with tahini-yogurt sauce

Name: Redefine Meat kebab flatbread with tahini-yogurt sauce
Ingredients: 70 g tahini; 40 g Yogurt; 1 g Citric acid; Pepper; 10 ml Lemon juice; 20 ml Vinegar; Salt; Pepper; Salt; 50 g Red onion; 5 g sumac; Olive oil; Salt; 280 g Flour; 3 g instant yeast; 2 units.items Medium-sized tomatoes; 6 g Sugar; 240 ml Hot water; 15 ml Olive oil; 20 ml Water; 4.5 g Salt; 3 units.items Redefine Meat kebabs

Redefine Meat kebab flatbread with tahini-yogurt sauce.Plant-based alternatives to meat are increasingly found on restaurant menus. The quality of these products is constantly improving, making them suitable for use at a gastronomic level. Redefine Meat is one of the pioneers and believes in a new alternative to meat: New Meat. An assortment of 100% plant-based products, with a meaty texture and taste experience.

Ingredients

70gtahini

40gYogurt

1gCitric acid

Pepper

10mlLemon juice

Salt

20mlWater

20mlVinegar

Salt

Pepper

50gRed onion

5gsumac

Salt

Olive oil

2units.itemsMedium-sized tomatoes

280gFlour

3ginstant yeast

6gSugar

240mlHot water

15mlOlive oil

4.5gSalt

3units.itemsRedefine Meat kebabs

Preparation

Mix all ingredients in a small bowl.
Taste and season with salt and pepper.
Spoon the sauce into a squeeze bottle and set aside until use.

Finely chop the onions and mix them in a small bowl with the sumac and vinegar.
Taste and season with salt and pepper.
Set aside for later. The sumac onions can be prepared in advance as long as they are kept chilled.

Peel and deseed the tomatoes and cut them into 6 pieces.
Place the tomato pieces on an ovenproof dish or surface.
Use a torch to roast/brown the tomatoes, but do not burn them.

Knead all ingredients for 10 minutes on low speed in a stand mixer with a dough hook.
Place the dough in a clean, dry bowl and cover with a towel. Let the dough rise for one hour.
Cut the dough into four pieces and shape each into a ball.
Let the dough balls rest, covered, for 10 minutes on a lightly floured surface.
Roll each ball into a circle 3 millimeters thick.
Heat a skillet over high heat until the pan is smoking.
Bake the pita breads for one minute per side in the blazing hot pan.
Remove the pita breads from the pan and cover until use.

Grill the kebabs over medium heat for 4.5 minutes on each side.
Place the pita breads on a serving platter and spread with a generous amount of tahini-yogurt sauce.
Place the grilled kebab skewers on top.
Garnish with the sumac onions and roasted tomatoes.