- To make the flat bread, sieve the flour into a bowl and make a well in the centre.
- Sprinkle the salt into the well and pour in the olive oil and the water. Mix thoroughly with your fingers until it becomes thick and starts to look like dough.
- Transfer the dough to a floured surface and knead the dough until it’s smooth and elastic. Put the dough into a clean and lightly oiled bowl, cover with cling film and leave it in the fridge to rest.
- To marinate the lamb combine the oregano, cumin, extra virgin olive oil and the sliced lamb in a mixing bowl and combine thoroughly. Skewer the lamb and set aside until ready to cook.
- To make the onion salad simply combine the ingredients together and toss to combine.
- To make the tzatziki coarsely grate the cucumber into a mixing bowl, add a pinch of salt and allow to sit for a few minutes before squeezing the cucumber with your hand to remove excess moisture. Add to the yoghurt along with the lemon juice, garlic and some cracked pepper.
- After about twenty minutes the dough should be well rested and ready to go.
- Divide the dough into equal sized pieces (about the size of an egg) and quickly knead them again into a round ball.
- Use a rolling pin to roll the balls out into circles about 20cm in diameter and about 3mm thick.
- Cook the lamb on a preheated barbecue for a few minutes on each side.
- While the lamb is cooking you can cook the flatbreads as well. I like to do this on the BBQ as well. They will need about 20-30 seconds each side or until the dough looks cooked.
- Lay the cooked flatbread out on a flat surface, add a healthy dollop of tzatsiki followed by some lamb and finally the onion salad.
- Wrap and enjoy your homemade souvlaki!
Homemade souvlaki
Recipe by Tobie Puttock
In season lamb tastes delicious in this homemade souvlaki recipe.
Ingredients
- For the flat breads:
- Approx 250g plain flour
- Pinch of sea salt
- Tablespoon of extra virgin olive oil
- About 80ml warm water or milk
- For the lamb:
- 400g lamb loin
- Tablespoon of dried oregano
- Good pinch of ground cumin
- Tablespoon of extra virgin olive oil
- For the onion salad:
- 1 medium sized tomato, diced
- ½ small red onion, peeled and sliced
- Small handful of flat leaf parsley, roughly torn
- For the tzatsiki:
- 1 cup of Greek yoghurt
- 1 tablespoon of lemon juice
- 1 garlic clove, peeled finely chopped
- 1 cucumber, sea salt and cracked pepper
