CRUSTED LAMB SKEWERS WITH DILL FLATBREADS & GARLIC YOGHURT

YOU WILL NEED

LAMB

• 600 G Lamb Fillet trimmed of fat and cut into bite-sized pieces
• 1 EA Lemon Juiced
• 15g Gyros Souvlaki
• Extra Virgin Olive Oil
• PINCH Sea Salt
• PINCH Black Pepper

FLATBREADS

• 150 G Natural Yoghurt
• 175 G Self-Raising Flour plus extra for dusting
• 1/2 TSP Baking Powder
• 1/2 BUNCH Dill (small) chopped
• Oil for Brushing and Frying
• GARLIC YOGURT
• 150 G Natural Yoghurt
• HAND FULL Dill chopped
• 1/2 EA Cucumber deseeded & finely chopped
• 1 EA Garlic Clove crushed

TO MAKE

Heat the oven to 240C conventional / 220C fan forced / gas mark 8.

Toss the lamb pieces in a bowl with the Gyros Souvlaki, lemon juice, and some salt and pepper. Leave to marinate for 1 hour.

To make the flatbreads, put the yogurt into a bowl and mix in the flour, baking powder, dill and ½  tsp of salt. Knead briefly to bring together as a dough, then leave in a covered bowl for 30 minutes.

To make the garlic yogurt, combine all the ingredients in a bowl, season, then chill.

Divide the dough into 4 and roll each out to 18cm circles on a lightly floured work surface. Heat a heavy non-stick frying pan over a medium-high heat. Lightly brush 1 flatbread with oil and cook in the pan for 2-3 minutes on each side or until it puffs up and turns a golden colour. Keep warm, wrapped in foil in side a tea towel, while you cook the rest.

Thread the lamb pieces onto 4 long metal skewers and balance across a shallow foil-lined baking tray, ensuring the lamb does not touch the base. Cook for 15minutes or until starting to catch and char at the edges. Rest for 5 minutes under foil then serve with the flatbreads and garlic yogurt.