Shrimp kebabs with tomato salsa and amba yoghurt recipe
 These kebab-loaded pittas are packed with Middle Eastern flavour, including amba, a tangy Israeli mango condiment. 1kg/2lb 4oz plain flour3⁄4 tbsp dried yeast12g/½oz caster sugar5g/⅛oz salt180ml/6fl oz warm water¾ tbsp olive oil 1kg/2lb 4oz plain flour 3⁄4 tbsp dried yeast 12g/½oz caster sugar 5g/⅛oz salt 180ml/6fl oz warm water ¾ tbsp olive oil ½ white onion, chopped3 tbsp olive oil, plus extra to shape the kebabs250g/9oz raw prawns, chopped10g/⅓oz fresh parsley10g/⅓oz fresh coriander 2 garlic cloves, chopped1 green or red chilli, chopped⅓ tsp ground cumin⅓ tsp baharat spice mixpinch salt and black pepper ½ white onion, chopped 3 tbsp olive oil, plus extra to shape the kebabs 250g/9oz raw prawns, chopped 10g/⅓oz fresh parsley 10g/⅓oz fresh coriander 2 garlic cloves, chopped 1 green or red chilli, chopped ⅓ tsp ground cumin ⅓ tsp baharat spice mix pinch salt and black pepper 4 tbsp amba paste125g/4½oz Greek-style full-fat yoghurtsalt and black pepper, to taste 4 tbsp amba paste 125g/4½oz Greek-style full-fat yoghurt salt and black pepper, to taste 2 tomatoes, finely chopped1 green or red chilli, chopped1 garlic clove, chopped2 tbsp olive oil pinch salt 2 tomatoes, finely chopped 1 green or red chilli, chopped 1 garlic clove, chopped 2 tbsp olive oil pinch salt 1 white onion, cut in half1 red chilli, left whole1 green chilli, left whole 1 lemon, cut in half 1 white onion, cut in half 1 red chilli, left whole 1 green chilli, left whole 1 lemon, cut in half Method To make the pitta bread, mix all the dry ingredients together in a large bowl. Add half of the warm water, and then gradually add the rest of the water, along with the oil. Knead for 5 minutes, then cover and leave for 1 hour until it's doubled in size.Divide into 5 rolls and leave for another 10 minutes covered with a cloth.To cook the pitta breads, heat a heavy pan on a medium heat. Roll out each roll into a round pitta shape. Fry in the pan on each side for 3-4 minutes until light brown on each side.To make the kebabs, fry the chopped onion with the olive oil, for 5 minutes over medium heat, until soft but not brown. Allow the onions to cool to room temperature then add the chopped shrimp, fresh herbs and spices. Combine all the ingredients to a smooth mass.Take 50–60g/1¾–2¼oz of the mixture and create a kebab shape in your hands using a bit of olive oil so it doesn't stick. Repeat for all the mixture.Cook in a heavy pan over medium heat, browning all over and making sure they don’t overcook!To make the amba yoghurt, in a bowl mix the amba powder with the yoghurt, then season with salt and pepper to taste. Set aside.To make the tomato salsa, combine all the ingredients together in a bowl. Add the onion, red and green chilli and lemon to the kebab pan, and cook until soft and charred. To serve, lay the pitta breads flat on a platter – don't slice them – and top with the kebabs, yoghurt and salsa. To make the pitta bread, mix all the dry ingredients together in a large bowl. Add half of the warm water, and then gradually add the rest of the water, along with the oil. To make the pitta bread, mix all the dry ingredients together in a large bowl. Add half of the warm water, and then gradually add the rest of the water, along with the oil. Knead for 5 minutes, then cover and leave for 1 hour until it's doubled in size. Knead for 5 minutes, then cover and leave for 1 hour until it's doubled in size. Divide into 5 rolls and leave for another 10 minutes covered with a cloth. Divide into 5 rolls and leave for another 10 minutes covered with a cloth. To cook the pitta breads, heat a heavy pan on a medium heat. Roll out each roll into a round pitta shape. Fry in the pan on each side for 3-4 minutes until light brown on each side. To cook the pitta breads, heat a heavy pan on a medium heat. Roll out each roll into a round pitta shape. Fry in the pan on each side for 3-4 minutes until light brown on each side. To make the kebabs, fry the chopped onion with the olive oil, for 5 minutes over medium heat, until soft but not brown. To make the kebabs, fry the chopped onion with the olive oil, for 5 minutes over medium heat, until soft but not brown. Allow the onions to cool to room temperature then add the chopped shrimp, fresh herbs and spices. Combine all the ingredients to a smooth mass. Allow the onions to cool to room temperature then add the chopped shrimp, fresh herbs and spices. Combine all the ingredients to a smooth mass. Take 50–60g/1¾–2¼oz of the mixture and create a kebab shape in your hands using a bit of olive oil so it doesn't stick. Repeat for all the mixture. Take 50–60g/1¾–2¼oz of the mixture and create a kebab shape in your hands using a bit of olive oil so it doesn't stick. Repeat for all the mixture. Cook in a heavy pan over medium heat, browning all over and making sure they don’t overcook! Cook in a heavy pan over medium heat, browning all over and making sure they don’t overcook! To make the amba yoghurt, in a bowl mix the amba powder with the yoghurt, then season with salt and pepper to taste. Set aside. To make the amba yoghurt, in a bowl mix the amba powder with the yoghurt, then season with salt and pepper to taste. Set aside. To make the tomato salsa, combine all the ingredients together in a bowl. To make the tomato salsa, combine all the ingredients together in a bowl. Add the onion, red and green chilli and lemon to the kebab pan, and cook until soft and charred. Add the onion, red and green chilli and lemon to the kebab pan, and cook until soft and charred. To serve, lay the pitta breads flat on a platter – don't slice them – and top with the kebabs, yoghurt and salsa. To serve, lay the pitta breads flat on a platter – don't slice them – and top with the kebabs, yoghurt and salsa.