Barbecued Lamb, Greek Yoghurt & Homemade Flatbread

Serves: 4 | Prep Time: 15 min (+ marinating time) | Cook Time: 15 min

Ingredients

Lamb Kebabs

• 700 g lamb shoulder or leg, cut into 3 cm cubes

• 1 cup Attiki Greek Yoghurt

• 3 garlic cloves, crushed (optional if avoiding)

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp dried oregano

• 1 tsp ground cumin

• Salt & pepper, to taste

• 1 red capsicum, cut into chunks

• 1 yellow capsicum, cut into chunks

• 1 green capsicum, cut into chunks

• 1 red onion, cut into wedges

• Lemon wedges, to serve

Homemade Flatbread

• 1 cup self-raising flour

• ½ cup Attiki Greek Yoghurt

• Pinch of salt

• Olive oil, for cooking

For Serving

• Extra Attiki Greek Yoghurt, for spreading

• Drizzle of olive oil

• Sprinkle of oregano

Method

1. Marinate the lamb
In a large bowl, combine Attiki Greek Yoghurt, olive oil, lemon juice, oregano, cumin, salt and pepper.
Add lamb cubes and coat well.
Cover and refrigerate for at least 2 hours (overnight gives the best flavour).

2. Make the flatbread
Mix flour, salt and Attiki Greek Yoghurt in a bowl until a soft dough forms.
Knead lightly and divide into 4 portions.
Roll out each piece into a rough circle.
Cook on a hot, lightly oiled pan for 1–2 minutes each side until golden and slightly puffed. Keep warm.

3. Assemble the kebabs
Thread lamb, red, yellow and green capsicum, and onion onto skewers.

4. Grill or BBQ
Preheat BBQ or grill pan to medium-high.
Cook kebabs for 10–12 minutes, turning often, until charred and cooked through.

5. Serve
Spread Attiki Greek Yoghurt over the warm flatbread, drizzle with olive oil and a pinch of oregano.
Top with hot lamb skewers and a squeeze of lemon.