
Lamb souvlaki
- Preparation and cooking time
- Total time
- + marinating + rising time
- A little effort
- Serves 6
Ingredients
- 4 lamb rump steaks
- 2 lemons, juiced
- 1 tbsp salt
- from 2 sprigs thyme leaves
- 250ml natural yogurt
- 2 red chillies, deseeded
- a small bunch coriander, chopped
- 2 cloves garlic
- 1 tbsp cinnamon
- ½ tsp each cardamom, cloves and turmeric
- to serve tzatziki, houmous and pickled chillies
FLATBREADS
- 500g plain flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp fast action yeast
- 100ml milk
- 150ml natural yogurt
- 50g butter, melted
- 2 tbsp sesame seeds
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.