Greek lamb kebabs with flat bread and salad
6
Method
- Pop the lamb chunks in a large bowl and add the olive oil, wine, oregano, lemon zest and juice. Mix together and marinate for a few hours or better still overnight.
- Soak 12 wooden skewers for 15 minutes in cold water (this prevents them burning on the bbq). Remove the lamb from the marinade and thread onto the skewers. Set aside.
Flat Breads
- Mix together the flour , baking powder and yoghurt with a spoon in a bowl, and bind together with your hands. No need to knead.
- Divide the mixture into 6 and form into balls.
- Lightly dust a surface with flour and roll out until they are around 12 cm in diameter.
Pre-heat the BBQ
- Season the lamb kebabs with salt and pepper and cook on the bbq for 10-12 minutes turning until cooked to your liking.
- Pop the flat breads onto the bbq and cook for 90 seconds, turn over and cook for another 90 seconds.
To Serve
Place 2 lamb skewers on each plate along with a charred flat bread.
Spoon on some of the salad and drizzle over the Avonmore sour cream.
Ingredients
Lamb Kebabs 
- 1kg lamb leg (cut into chunks and trimmed of fat)
- 80ml olive oil
- 80ml red wine
- 2 tbsp dried oregano
- Zest and juice of 1 lemon
- 2 cloves of garlic chopped
- Salt and pepper
Flat Bread
- 350g self raising flour
- 350ml natural yoghurt
- 1 tsp baking powder
- Pinch of salt
Salad
- 1/4 Cucumber(chopped)
- 10 Black olives
- 1 Red onions (chopped)
- 2 Vine ripe tomatoes
- Salt and pepper
6 Tbsp Avonmore sour cream to drizzle over the kebabs
