Serves 4


• 450g strong flour

• 7g sachet dried yeast


• ½ tsp caster sugar

• 1 tsp salt

• 2 Tbs extra virgin olive oil

• 1 cup warm water

• 500g lamb fillets
• 3 cloves garlic, sliced finely
• 1 Tbs fresh ginger, grated
• Juice and zest of one lemon
• 1 Tbs olive oil, plus extra for grilling
• 2 tsp chilli, finely chopped
• 2 tsp brown sugar
• 2 tsp salt

Bulgur salad
• 100g bulgur (cracked wheat)
• 1 small red onion, finely diced
• ¼ cup mint leaves, sliced, plus extra to serve
• ½ cup cucumber, seeds removed and finely diced
• 1 orange, segmented and diced
• ¼ cup extra virgin olive oil
• Juice from one lemon
• Salt and freshly ground black pepper
• Thick natural yoghurt and tahini to serve

1. To make the flatbread; sift the flour into a bowl. Add the yeast, sugar, salt and olive oil with the warm water. Stir, then mix together with your hands.

Tip on to a floured surface and knead for five minutes or until smooth and elastic.

2. Preheat the oven to 200°C. Divide the dough into four and roll out to 30cm long ovals. Place on an oiled baking tray and bake for five minutes. Turn over and repeat. Set aside, warming on a grill plate just before serving.

3. To prepare the lamb; marinate the lamb in the ingredients - this can be done two days in advance or two hours - depending on time available and how strong you wish the flavours to be. Heat the grill or barbecue and cook the lamb for about five minutes on each side depending on the thickness. Let rest for five minutes.

4. For the salad; put the bulgur into a large bowl and cover with cold water. Leave for 30 minutes or until the water has been absorbed.

Pour into a sieve and press down to extract any excess water. Tip the bulgur back into the empty bowl and add the remaining ingredients. Mix well.

5. Cut the lamb into bite-sized pieces and serve on the flatbreads with the salad, tahini and yoghurt to serve.