Lamb souvlaki

Method

• step 1

  First, tenderise the lamb by rubbing it with the lemon juice, salt and thyme leaves and leave for a couple of hours. Put the yogurt, chillies and coriander with the spices in a food processor, season and whizz to a paste. Pour the marinade over the lamb, making sure it is well covered, then chill it overnight or for 4 hours.

• step 2

  To make the flatbreads, put the flour, salt, sugar and yeast in a large bowl and mix well. Heat the milk until lukewarm then add the yoghurt and the melted butter.

• step 3

  Pour slowly over the flour, mixing until it comes together (you might need an extra splash of milk) then knead for 5 minutes until you have a springy dough. Leave to rise in a warm place for about 1 hour. Divide into 10 balls, cover and leave for 15 minutes. Heat a moderate grill and heat a large non-stick baking tray under it for 10 minutes.

• step 4

  Roll the balls of dough into rough teardrop shapes. Put on the hot baking tray, sprinkle with sesame seeds and grill for 2-3 minutes each side until puffed and light golden. Watch all the time, as they can burn quickly.

• step 5

  Brush with a little olive oil as they come out and stack whilst hot on top of each other.

• step 6

  Barbecue the lamb for about 20 minutes, turning regularly for pink meat. Finish with a squeeze of lemon and rest for 10 minutes before slicing.

• step 7

  Serve with the flatbread and some bought tzatziki, pickled chillies and houmous.