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.