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Epic lamb kebabs
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Total Time:
1 hour 30 minutes
Sear lamb until crispy outside, tender inside. Serve in flatbread with fresh salad, chips, and yogurt - simply amazing!
Ingredients:
  • 1.4 kg lamb shoulder bone out
  • 2 cloves of garlic
  • 3 lemons
  • 1 heaped tablespoon dried oregano ideally the flowering kind
  • 100 g feta cheese
  • 150 g natural yoghurt
  • ½ teaspoon smoked paprika
  • 1.6 kg Maris Piper potatoes
  • 1 teaspoon dried oregano ideally the flowering kind
  • olive oil
  • 350 g self-raising flour plus extra for dusting
  • 350 g natural yoghurt
  • 1 red onion
  • 1 large ripe tomato
  • 1 cucumber
  • ½ a white cabbage (400g)
  • 1 tablespoon white wine vinegar
  • extra virgin olive oil
Instructions:
  • Preheat the oven to 200ºC/400ºF/gas 6. Score a criss-cross pattern into any fat on the lamb and cut into 2cm-thick slices. Finely grate the garlic over the lamb, along with the zest of 1 lemon, then squeeze over its juice. Sprinkle with oregano, sea salt, and black pepper. Rub the marinade all over the meat, cover, and refrigerate for 30 minutes. For the chips, scrub and slice the potatoes, then parboil in salted water for 6 to 8 minutes. Drain and let steam dry for 2 minutes before seasoning with salt, pepper, and oregano. Drizzle with olive oil, toss to coat, and roast for 35 to 40 minutes. For the flatbreads, mix flour, yogurt, and salt into a dough, knead, and roll into 8 balls. Thread the lamb onto skewers and grill until dark and gnarly. Roast in the oven until cooked. For the salad, grate red onion, tomato, cucumber, and cabbage. Drizzle with vinegar and olive oil, season, and toss. Roll the flatbreads into rounds and char on a griddle. Serve shaved lamb with resting juices, feta, paprika sprinkled yogurt, and lemon wedges. Serve all on the table for a communal feast.

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