Rick Stein's lamb souvlaki with flatbreads, tzatziki, tomatoes & pickles
recipe
Rick Stein's lamb souvlaki with flatbreads, tzatziki, tomatoes & pickles
No commentsIngredients
- 2kg/4lb 8oz boned shoulder of lamb
- 2 tbsp chopped fresh oregano or 1 tbsp
- dried, Greek if possible
- juice 1 large lemon
- 150ml / 1/4pt extra-virgin olive oil
- For the flatbreads
- 350g/12oz plain flour
- 1 tsp salt
- 2 tsp easy-blend yeast
- 2 tsp extra-virgin olive oil
- To serve
- 1 quantity Tzatziki (see recipe, right)
Serves:
8
Preparation:
105
Total Time:
105min
Directions
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- Cut the lamb into strips and cubes, trimming away any excess fat. Put the meat into a bowl with the oregano, lemon juice, olive oil, 2 tsp salt and some black pepper, then leave to marinate at room temperature for 1 hr.
- For the flatbreads, sift the flour, salt and yeast into a bowl and make a well in the centre. Add 250ml warm water and olive oil and mix together to make a soft dough. Transfer to a lightly floured surface and knead for 5 mins. Put back into the bowl, cover, then leave somewhere warm for about 1 hr until doubled in size.
- Punch back the dough, turn it out onto a lightly floured surface and knead once more until smooth. Divide into pieces and roll each one into a ball. Cover and leave to rise for 10 mins. Meanwhile, heat oven to 240C/475F/gas mark 9. Working with one ball of dough at a time, roll it out flat until it is about 22cm across. Place it on a greased baking sheet, spray lightly with a little water and bake for 2-3mins. Keep warm in a tea towel. Repeat for the rest of the breads.
- Light your barbecue. Thread about 5-6 pieces of meat, folding thinner strips in half, onto sixteen cm long metal skewers. Cook, in batches if necessary, for 6 mins, turning 2-3 times during cooking until nicely browned on the outside and cooked through but still moist and juicy in the centre. Transfer to a serving platter and keep warm while you cook the remainder.
Source: BBC Good Food magazine
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