Recipe by Shelley @dishydishesx on Instagram

A simple, flavour-packed meal that celebrates quality ingredients. Tender organic lamb, fresh herbs, crisp salad and the easiest homemade flatbreads you’ll ever make — perfect for barbecues, relaxed weekends, or feeding a crowd.

Serves

4–6 people

Ingredients

For the Organic Lamb Kebabs

• 800g organic diced lamb

• 1 tbsp olive oil

• Juice of 1 small lemon

• 4 garlic cloves, finely minced

• A handful of fresh mint, finely chopped

• A handful of fresh parsley, finely chopped

• Freshly ground black pepper

• Sea salt (added just before cooking)

• Peppers and onions, cut into chunks (for skewering)

For the Greek Salad

• Tomatoes, chopped

• Cucumber, chopped

• Green pepper, chopped

• Red onion, thinly sliced

• Black olives

Dressing

• Red wine vinegar (a few splashes)

• Olive oil (a generous glug)

• Dried mint

• Sea salt and black pepper

To finish:

• Feta cheese, crumbled

• Dried oregano

For the Two-Ingredient Flatbreads

• 250g self-raising flour, sieved

• 250g full-fat Greek yoghurt

• Olive oil, for resting and cooking

Method

1. Marinate the Lamb

Place the diced lamb into a bowl and add the olive oil, lemon juice, garlic, mint, parsley and black pepper. Mix well to coat the meat evenly.
Do not add salt at this stage.

Cover and leave to marinate for at least 2 hours (overnight if time allows).

2. Cook the Kebabs

Thread the marinated lamb onto skewers, alternating with pieces of pepper and onion.
Season with sea salt just before cooking.

Cook on a hot BBQ or under a grill, turning regularly, until nicely charred on the outside and cooked to your liking.

3. Make the Greek Salad

Chop all vegetables into similar-sized pieces and place in a large bowl.

Whisk together the red wine vinegar, olive oil, dried mint, salt and black pepper. Pour over the salad and mix gently.

Finish with crumbled feta and a sprinkle of dried oregano.

4. Prepare the Flatbreads

In a bowl, mix the flour and Greek yoghurt until a soft dough forms.
Lightly rub the dough with olive oil, place in an oiled bowl, cover and rest for 15–20 minutes.

Divide the dough into 6–8 balls. Roll each one out to roughly ½ cm thickness.

Heat a dry frying pan over medium heat and cook each flatbread for a few minutes per side until puffed and golden.

Keep warm in a clean tea towel until ready to serve.

To Serve

Pile warm flatbreads with lamb kebabs, Greek salad and your favourite dips. Finish with an extra squeeze of lemon and enjoy immediately.