Barbecue lamb flatbreads

Barbecue lamb flatbreads
Serves: 4-6
  • 6 skewers
  • 600g lamb leg steaks in bite-sized pieces
  • 2 tbsp olive oil
  • 1 lemon, zest and juice
  • 3 cloves garlic, crushed
  • 2 tsp dried oregano
  • 6 shallots, peeled and quartered
  • salt and freshly ground black pepper
  • To serve:
  • 6 flatbreads, wraps or pitta bread
  • 200g tub tzatziki
  • sliced tomato and cucumber
  1. If you are using wooden skewers, soak in water for 30 mins before using.
  2. Put the lamb in a bowl and mix with the olive oil, lemon zest and juice, garlic and oregano.
  3. Season with salt and pepper, stir well, cover with cling film and refrigerate for min 2 hours.
  4. Thread lamb and shallot quarters onto the skewers and grill on a very hot barbecue for 8-9 mins, turning occasionally.
  5. Meanwhile, wrap flatbreads or pittas in foil and warm on the grill.
  6. To serve, put the meat and onions on the centre of each flatbread or inside each pitta.
  7. Top with tzatziki, cucumber and tomato.


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