Lamb Skewers Recipe with Flatbreads and Garlic Yogurt

Crusted lamb skewers with dill flatbreads and garlic yogurt

  • serves 2
  • Easy

Marinate lamb in zesty lemon, fiery chillies and fennel seeds, and serve with homemade flatbreads, dill and a creamy garlic yogurt for a quick spring dinner



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


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


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

  • Kcals 822
  • Fat 34.7g
  • Saturates 15g
  • Carbs 79.4g
  • Sugars 12.9g
  • Fibre 4.7g
  • Protein 45.6g
  • Salt 2.9g