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.
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.
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.
Preheat the oven to 200C.
Brush the flatbreads with olive oil, sprinkle with sea salt, and bake for 5 minutes. Keep warm in a clean tea towel.
Thread 7 or 8 pieces of lamb on to each metal skewer.
Preheat a barbecue and cook the skewers for 7-8 minutes, turning once or twice to ensure even cooking.
Serve with the flatbread, some tzatziki, tomatoes, and lemon wedges.
Hi there<br><br>Apologies for the delay in response. We have updated the recipe. <br><br>Either yeast will work for the bread, fresh yeast is a little more potent.<br><br>Thanks
Comments
JudiCoco
added 1654 days agoFresh yeast or granulated? Where are the rest of the directions?
admin
added 1617 days agoHi there<br><br>Apologies for the delay in response. We have updated the recipe. <br><br>Either yeast will work for the bread, fresh yeast is a little more potent.<br><br>Thanks
JudiCoco
added 1654 days agoWhere is the rest of the directions?
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