Halloumi Kebab "Fakeaway"

I’m here with the last “fakeaway” recipe I can think of (for now), but I think we’re ending on a high! This halloumi kebab with homemade naan bread is perfect for when you’re feeling stodgy kebab but also want to treat yourself to something slightly fancier than the kebab house down the road. If you’re feeling extra lazy you could buy your own naan bread and sub the yoghurt and mint sauce for mayo…but where's the fun in that?! This recipe is simple to make, fun for everybody to get involved in and I just know you’ll be making these time and time again. 

Serves 2

7g Dried Yeast 
1 tsp Granulated Sugar 
1 1/2 tbsp Olive Oil (or any oil) 
1 Egg
60ml Yoghurt 
Pinch of Salt 
270g Plain Flour 
225g Halloumi 
200g Crunchy Salad Bag (or your favourite salad veggies) 

For the Yoghurt & Mint Sauce 

80ml Yoghurt 
1 branch of Mint (about 5-8 leaves) finely chopped 
1 tbsp Olive Oil 
1 tsp Sriracha, optional 
Salt & Pepper to taste 

To start with, pour 120ml of warm water into a large bowl with the yeast and sugar, don’t stir it! Let it sit for about 5 mins until you see the yeast bubble. 

Now, add in your olive oil, egg, yoghurt, salt and half the plain flour. Mix this all together until you have a very loose and sticky dough. 

Add the rest of your flour in a tbsp-full at a time and keep mixing until you have a dough that’s firm enough to pick up with your hands, you’ll probably use all the flour and that’s fine, if you need to use anymore just use a tbsp each time as we don’t want the naan bread to be dry. 

Tip the dough out onto a clean, floured surface and knead it until it’s not sticky and comes together in a ball. 

Using a tsp of oil, coat the inside of a small bowl and place your dough ball into the bowl. Cover with a tea towel and leave to rise in a warm place for 50 mins. 

Once your dough has risen to almost double the size, tip it out onto a floured surface and cut it into two, set aside one half for now. Using a rolling pin, roll one dough ball out until it's roughly 10 inches around, you still want the dough about half an inch thick so don’t roll it out too thin. 

Using a deep frying pan, heat a tsp of oil on low heat. Once warm, place your dough into the frying pan and let it sit until you see bubbles forming in the dough, this should take about 5 mins. Check the underside to see if it’s browning and then flip it over to brown on the other side for another 5 mins. 

Once your dough is browned on both sides, transfer it to a baking tray to cool. Now, slice your halloumi into fingers and fry these in the pan for about 3 mins on each side until they take on a lovely golden colour. 

Whilst the halloumi is cooking, let’s make the yoghurt and mint sauce. Add your yoghurt, mint, olive oil, sriracha, salt and pepper into a small bowl and mix this together until all the ingredients are well combined and you get a thick sauce. Spread half the bowl of dressing onto your first naan bread, add a good handful of salad and then place your halloumi on top. Repeat this process with your other dough ball then make a good batch of crispy chips and you’re ready to chow down!! 

This turned out way tastier than I thought it would. I knew you couldn’t go wrong with salad, halloumi and fresh tasty naan bread but I wasn’t expecting SO MUCH flavour from the yoghurt and mint sauce, it really helps to cut right through the thick halloumi, add to that your crunchy salad and I don’t see why you’d ever go back to a kebab house again!!… unless you’re having a lazy day of course, which we’re all entitled to. 
I think this is a really fun date night or friends night-in idea to have with the ones you love, it might also be fun to make the naan bread with the kids and watch them get covered in sticky dough, I’m not cleaning that up so I don’t care! This is a great recipe to jump into an easy meatless meal that I promise will leave you stuffed and satisfied for the rest of the evening. 
I hope you’ll give this a go and be as obsessed as I was…and boast to all your friends about your naan bread making skills like I do! 

H x