Recipe: Lamb souvlaki with flatbreads

By Angela Casley

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Lamb Souflaki with Flatbreads. Photo / Babiche Martens
Lamb Souflaki with Flatbreads. Photo / Babiche Martens

Serves 4

• 1kg lamb leg or shoulder, cut into 2cm cubes
• zest and juice of 1 lemon
• 1 Tbs oregano
• ¼ tsp dried chilli flakes
• 2 Tbs olive oil
• Salt and freshly ground pepper

• 2 cups flour
• 2 tsp yeast
• 1 tsp salt
• 2 Tbs oil
• 1 cup warm water

1. In a medium-sized bowl place the lamb, lemon, oregano, chilli, and olive oil. Stir until well combined, then leave to marinate for 2-3 hours or overnight.

2. To make the flatbreads place the flour, yeast and salt into a large bowl, add the oil and water and mix until it comes together as a dough. Place onto a floured bench and knead for 4 or 5 minutes until elastic and smooth. Place into a lightly oiled bowl, cover and leave for 1 hour.

3. Divide the dough into four small balls and roll each to a 2-3mm thickness. Place on a lined baking tray and rest, covered, for 10 minutes.

4. Preheat the oven to 200C.

5. Brush the flatbreads with olive oil the sprinkle with sea salt, and bake for 5 minutes. Keep warm in a clean tea towel.

6. Thread 7 or 8 pieces of lamb on to each metal skewer.

7. Preheat a barbecue and cook the skewers for 7-8 minutes, turning once or twice to ensure even cooking.

8. Serve with the flatbread, some tzatziki, tomatoes, and lemon wedges.


- NZ Herald

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