What do you cook when you are craving Tassie lamb, feel like something a little Greek, kind of want takeaway (but can’t be bothered heading out to get it)….try lamb souvlaki from scratch!
We have made our own flatbread (which is so worth it) but of course you can replace with shop brought bread.
750g lamb (we have used boneless leg of lamb) trimmed of fat and cubed
1/2 cup lemon juice
1/4 cup olive oil
2 tbs oregano chopped (1 tbs for dried oregano)
1 tsp salt
250 ml Greek yoghurt
3 garlic cloves
1/2 tsp salt
paprika to sprinkle
1/2 cup lukewarm water
1 tbs dry yeast
1 tsp oil
1/2 cup lukewarm milk
2 cups bread flour
1 tsp salt
1/2 an iceberg lettuce shredded
1 tomato sliced
1 small onion sliced
Note: marinate lamb first, begin bread preparation next, then make garlic sauce and prepare toppings. Cook bread just prior to serving.
Combine lamb with oil, lemon, oregano & salt. Marinate for a minimum of 2 hours or up to overnight in fridge.
Fry lamb on griddle or frypan until cooked through.
Cook garlic cloves in oiled alfoil in 200°C oven for approx 30 mins.
Put yoghurt, salt and garlic (which will easily squeeze out of their skins) into small food processor bowl and whizz until smooth.
Combine yeast with water in large mixing bowl and leave for 10 mins until frothy.
Add flour, salt, milk and oil. Mix with dough hook (or hand knead) until smooth.
Leave covered in a warm place until dough doubles in size (approx 30 mins).
Punch dough down, remove from bowl and knead until smooth.
Divide into 6 pieces, roll out into large circles (you will need extra flour for dusting bench and rolling pin).
Heat a heavy frypan (we have used an electric non-stick pan) to medium hot.
Place 1 piece of bread at a time onto pan, bread will bubble up. Turn and cook other side when golden brown underneath.
Spread lamb on flatbread, top with lettuce, tomato, onion, garlic sauce and a sprinkle of paprika, roll up & serve