- 4 wooden skewers
- 2 garlic cloves
- 1 lemon
- 1 tsp ground cumin
- 250g diced lamb
- 150g plain flour
- 1 tsp baking powder
- 1 red onion
- A handful of mint, leaves only
- 150g Greek style yogurt
- ½ cucumber
- 1 carrot
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- 2-3 tbsp warm water
Place the skewers in cold water to soak (this helps stop them burning during cooking). Peel and crush the garlic. Finely grate the zest from the lemon. Mix the garlic with half the lemon zest and squeeze in the juice from 1 lemon half. Add 1 tsp cumin, a pinch of salt and pepper, then the lamb. Stir to coat. Set aside to marinate while you prepare the rest of the dish.
Scoop out 2 tsp of the flour and reserve for rolling out. Sift the remaining flour into a large bowl. Add 1 tsp baking powder. Make a well in the middle, add 1 tbsp olive oil, then gradually mix in 2-3 tbsp warm water, 1 tbsp at a time, till the mixture forms a smooth dough.
Tip the dough out and knead for 2 mins till smooth and elastic. Return to the bowl, cover loosely with a tea towel and leave to rest.
Peel and thinly slice the onion and put it in a bowl. Halve the cucumber vertically and thinly slice. Peel the carrot and cut into matchsticks. Add both to the onion. Squeeze in the remaining lemon juice. Add the remaining zest. Stir and set aside. Chop the mint leaves (discard the stalks) and stir them into the yogurt. Set aside.
Thread the lamb onto the skewers and grill for 8-10 mins, turning once or twice, till browned and cooked through.
While the lamb kebabs cook, divide the dough into 2 pieces. Dust your work surface with the flour you reserved in step 2 and roll them out into flat rounds. Heat a dry frying pan or griddle for 2-3 mins till smoking hot. Cook the flatbreads 1 or 2 at a time, for 2 mins on each side till lightly charred and puffed up
Serve the lamb kebabs on top of the breads, with the salad and a dollop of minty yogurt.