Lamb Souvlaki and Flatbreads
Try this recipe for authentic tasting Greek lamb skewers and some easy flatbreads.
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Servings: 4
Ingredients
Souvlaki:
- 750 g Diced lamb cut into chunks (I used lamb leg)
- 40 ml Olive oil
- 1 Lemon
- 5 Cloves of garlic crushed
- 2 tsps Oregano
- ½ tsp Ground cumin
- ½ tsp Paprika
- 1 tsp Salt
- 1 tsp Black pepper
Flatbreads:
- 350 g Self raising flour
- 1 tsp Baking powder
- ½ tsp Garlic granules
- ½ tsp Ground ginger
- ½ tsp Ground cumin
- 2 tsps Cumin seeds
- 200 g Greek yoghurt
- Crunchy Slaw:
- 100 g Red cabbage shredded
- 100 g Carrot grated
- Bunch of fresh mint chopped
- 1 Lemon
- 2 tbsps Olive oil
Instructions
- Put the lamb into a large mixing bowl. Add the olive oil, zest and juice of the lemon, garlic, oregano, cumin, paprika, salt and pepper.
- Mix it well until the lamb is well coated. Cover with cling film and leave it at room temperature for one hour.
- Meanwhile you can prepare the flatbreads and the salad.
- In a mixing bowl, add the self raising flour, baking powder, garlic granules, ginger, ground cumin and cumin seeds. Mix well.
- Add the greek yoghurt then use a spoon to mix well.
- Get stuck in with clean hands to press the mixture together.
- Tip it out onto a clean surface and knead to bring it together.
- Divide the dough into 6 equal sized portions and roll into a ball.
- Use a floured surface to roll the dough out to about 2mm thick.
- Heat some oil in a frying pan, cook the flatbreads over a medium-high heat for 2-3 minutes on each side. Set them aside.
- For the slaw, add all of the ingredients into a large mixing bowl, mix well.
- Thread the chunks of lamb onto skewers. (If using bamboo skewers, soak them in water first to prevent them from burning)
- Heat some oil in a griddle pan. Cook the souvlaki over a medium to high heat on all sides until you have a nice golden colour all over.
- Serve the lamb souvlaki with the flatbreads, crunchy slaw and tzatziki.