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.

Ingredients

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.