Lamb souvlaki and flatbreads

Lamb souvlaki and flatbreads

  • serves 6
  • A little effort

Souvlaki are delicious little Greek kebabs. These lamb souvlaki are mixed with lemon and thyme to tenderise the meat, marinated in a spicy yoghurt and then served with home-made flatbreads. These are great on the barbecue or cook inside on a chargrill pan to recreate that summer feeling.

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Ingredients

  • lamb rump steaks 4
  • lemons 2, juiced
  • salt 1 tbsp
  • thyme leaves from 2 sprigs
  • natural yoghurt 250ml
  • red chillies 2, deseeded
  • coriander a small bunch, chopped
  • garlic 2 cloves
  • cinnamon 1 tbsp
  • cardamom, cloves and turmeric ½ tsp each
  • tzatziki, houmous and pickled chillies to serve
  • plain flour 500g
  • salt 1 tsp
  • sugar 1 tsp
  • fast action yeast 1 tsp
  • milk 100ml
  • natural yoghurt 150ml
  • butter 50g, melted
  • sesame seeds 2 tbsp

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 yoghurt, 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.

 

Nutritional Information

  • Kcals 761
  • Fat 31.1g
  • Saturates 15.2g
  • Carbs 73.1g
  • Fibre 3g
  • Protein 51.8g
  • Salt 3.01g
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