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Lamb souvlaki

Published: March 25, 2015 at 3:08 PM

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Serves 6

A little effort

Total time: 1 hr

+ marinating + rising time

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Try these Greek kebabs marinated in spicy yogurt and served with homemade flatbreads for a summer BBQ idea

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Try these lamb souvlakis then check out our chicken souvlaki, Greek chicken skewers, pork souvlaki, Greek salad and more Greek recipes. These are great on the barbecue or cook inside on a chargrill pan to recreate that summer feeling. Serve with our homemade tzatziki for a cooling dip.

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal761
• fat31.1g
• saturates15.2g
• carbs73.1g
• fibre3g
• protein51.8g
• salt3.01g

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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.

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