• 300g lamb neck fillet, trimmed of fat and cut into bite-sized pieces
  • ½ tsp fennel seeds, crushed
  • ½ lemon, juiced
  • ¼ tsp dried chilli flakes


  • 150g natural yogurt
  • 175g self-raising flour, plus extra for dusting
  • ½ tsp baking powder
  • ½ a small bunch dill, chopped
  • for brushing and frying groundnut oil


  • 150g natural yogurt
  • a handful dill, chopped
  • ½ cucumber, deseeded and finely diced
  • 1 clove garlic, crushed


  • STEP 1

    Toss the lamb pieces in a bowl with the fennel, lemon juice, chilli and some seasoning. Leave to marinate for 1 hour.

  • STEP 2

    To make the flatbreads, put the yogurt into a bowl and mix in the flour, baking powder, dill and 1/2 tsp of salt. Knead briefly to bring together as a dough, then leave in a covered bowl for 30 minutes.

  • STEP 3

    To make the garlic yogurt, combine all the ingredients in a bowl, season, then chill.

  • STEP 4

    Divide the dough into 4 and roll each out to 18cm circles on a lightly floured worksurface. Heat a heavy non-stick frying pan over a medium-high heat. Lightly brush 1 flatbread with oil and cook in the pan for 2-3 minutes on each side or until it puffs up and turns a golden colour. Keep warm, wrapped in foil inside a tea towel, while you cook the rest.

  • STEP 5

    Heat the oven to 240C/fan 220C/gas 8. Thread the lamb pieces onto 4 long metal skewers and balance across a shallow foil-lined baking tray, ensuring the lamb does not touch the base. Cook for 15 minutes or until starting to catch and char at the edges. Rest for 5 minutes under foil then serve with the flatbreads and garlic yogurt.


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