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.
Comments
JudiCoco
added 1264 days agoFresh yeast or granulated? Where are the rest of the directions?
admin
added 1227 days agoHi there
Apologies for the delay in response. We have updated the recipe.
Either yeast will work for the bread, fresh yeast is a little more potent.
Thanks
JudiCoco
added 1264 days agoWhere is the rest of the directions?
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