Greek Lamb Skewers with Flatbreads and Tomato Salsa

• 200g plain flour
• 1 teaspoon baking powder
• 200g natural yoghurt
• For the kebabs:
• 500g diced lamb leg
• 30ml olive oil
• 1 clove garlic, crushed
• 1 lemon zest and juice
• 1 red onion, chopped
• 1 teaspoon dried oregano
• 1 Tablespoon fresh thyme, chopped
• 1 teaspoon sweet smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste

• 8 large ripe tomatoes, skinned and chopped
• 1 red onion, peeled and finely sliced
• 1 large bunch of coriander, finely chopped (or mint if preferred)
• 1 teaspoon sugar
• 4 Tablespoons olive oil
• 2 Tablespoons aged balsamic vinegar
• 4 metal skewers or wooden skewers (soaked in water before using)

• 4 Tablespoons Greek yoghurt
• 4 sprigs of coriander or mint

Place the flour, baking powder, and yoghurt in a bowl and mix to form a dough. Cover and allow to rest in the fridge for at least an hour.

Place the olive oil, garlic, lemon zest, juice, red onion, oregano, thyme, paprika, cumin, and seasoning in a bowl and whisk together. Place the diced lamb pieces into the marinade and leave for a minimum of 2 hours in the fridge.

In the meantime, make the salsa by placing the chopped tomatoes, sliced red onion, and coriander in a bowl and combine. Whisk together the sugar, olive oil, and balsamic vinegar and coat the salsa, and season with salt and pepper when ready to serve.

Once marinated, thread the lamb onto skewers. Place the kebabs onto a Le Creuset Rectangular Grill over medium heat and allow them to come to temperature without oil until it is very hot (test with droplets of water, and if they evaporate instantly, the grill is hot enough).

Divide the flatbread dough into four balls and roll them out on a lightly floured surface into 20cm discs.

Place the flatbreads onto the hot grill, one at a time. Once they start to bubble, turn over – it only takes a couple of minutes per bread. Repeat with the other three dough balls and place them in foil in a warm place until serving.

Place the skewers onto the hot grill and grill until brown and caramelised on one side, then turn and repeat until all sides of the meat are cooked. Remove the lamb from the grill.

Place the flatbreads on a serving board and top each with some salsa, followed by a kebab, a spoonful of Greek yoghurt, and a sprig of coriander or mint.