Yields5 ServingsPrep Time20 minsCook Time16 minsTotal Time1 hr 36 mins
MARINATING TIME: 1H
800glamb leg steaks
1large red onion
1large red capsicum
200gcherry tomatoes
1cuptzatziki, to serve
PASTE
3long red chillies, deseeded and roughly chopped
3tspolive oil
2garlic cloves
1tspground coriander
1tspground cumin
1tspsalt
FLATBREAD
2cupsself-raising flour
1tspbaking powder
1tspsea salt
300gnatural yoghurt
⅓cupolive oil, for brushing
1
In a food processor blend all of the Harissa paste ingredients. Pour the paste over the lamb and mix to evenly coat. Thread the lamb, red onion, capsicum, and cherry tomatoes alternately onto metal skewers. Marinate in the refrigerator for 1 hour. While the kebabs are marinating, prepare the flatbread.
2
For the flatbreads, sift the flour, baking powder, and sea salt into a large bowl. Make a well in the centre and add the natural yoghurt; combine the mixture into a dough. Turn out onto a lightly floured surface and knead for a couple of minutes. Divide the dough into five portions and roll each portion out to a 3mm thickness. Tear off five squares of baking paper, large enough for each flatbread to sit on. Brush a square of baking paper with olive oil, lay a flatbread on top, and finish with brushing olive oil on the flatbread. Repeat with the remaining flatbreads.
3
Prepare the barbecue for direct cooking over medium-high heat (200°C to 240°).
4
Grill the kebabs over direct medium-high heat, with the lid closed, for 8 minutes, rotating every two minutes. Once cooked to your liking, remove from the grill.
5
Place the flatbreads onto the cooking grill, removing the baking paper once the flatbread is on the barbecue. Cook the flatbreads over direct medium-high heat, with the lid closed, for 1 to 2 minutes on the first side, flip over and cook for a further 6 minutes, turning every minute (or as required), until cooked through.
6
Serve the kebabs and flatbreads warm with the tzatziki.
Note:
7
If using wooden skewers, simply soak in water for 30 minutes before using.
Ingredients
800glamb leg steaks
1large red onion
1large red capsicum
200gcherry tomatoes
1cuptzatziki, to serve
PASTE
3long red chillies, deseeded and roughly chopped
3tspolive oil
2garlic cloves
1tspground coriander
1tspground cumin
1tspsalt
FLATBREAD
2cupsself-raising flour
1tspbaking powder
1tspsea salt
300gnatural yoghurt
⅓cupolive oil, for brushing
Directions
1
In a food processor blend all of the Harissa paste ingredients. Pour the paste over the lamb and mix to evenly coat. Thread the lamb, red onion, capsicum, and cherry tomatoes alternately onto metal skewers. Marinate in the refrigerator for 1 hour. While the kebabs are marinating, prepare the flatbread.
2
For the flatbreads, sift the flour, baking powder, and sea salt into a large bowl. Make a well in the centre and add the natural yoghurt; combine the mixture into a dough. Turn out onto a lightly floured surface and knead for a couple of minutes. Divide the dough into five portions and roll each portion out to a 3mm thickness. Tear off five squares of baking paper, large enough for each flatbread to sit on. Brush a square of baking paper with olive oil, lay a flatbread on top, and finish with brushing olive oil on the flatbread. Repeat with the remaining flatbreads.
3
Prepare the barbecue for direct cooking over medium-high heat (200°C to 240°).
4
Grill the kebabs over direct medium-high heat, with the lid closed, for 8 minutes, rotating every two minutes. Once cooked to your liking, remove from the grill.
5
Place the flatbreads onto the cooking grill, removing the baking paper once the flatbread is on the barbecue. Cook the flatbreads over direct medium-high heat, with the lid closed, for 1 to 2 minutes on the first side, flip over and cook for a further 6 minutes, turning every minute (or as required), until cooked through.
6
Serve the kebabs and flatbreads warm with the tzatziki.
Note:
7
If using wooden skewers, simply soak in water for 30 minutes before using.
