Greek-style lamb kebabs

Oregano and lemon on the lamb, a cold cucumber yoghurt on the side, and flatbread to wrap it all up.

Serves

4 people

Prep

10 minutes

Cook

15 minutes

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From the shop

Start with 1 kg of lamb kebabs. Diced lamb works too. Thread 1 kg onto skewers and cook it the same way.

Ask for the kebabs in the shop’s Souvlaki marinade when you order and skip the oil and oregano in step 2.

Turn the kebabs often. A kebab left on one side chars on the outside before the middle cooks.

Ingredients

Kebabs

• 1 kg lamb kebabs
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and cracked black pepper
• 4 flatbreads

Yoghurt sauce

• 200 g Greek yoghurt
• 1 small Lebanese cucumber, grated
• 1 small garlic clove, crushed
• 1 lemon

Method

1. Squeeze the grated cucumber in your hands to remove the water. Mix it with the yoghurt, garlic and the juice of half the lemon. Chill until needed.
2. Heat the barbecue to medium-high. Brush the kebabs with the oil. Season them with the oregano, salt and pepper.
3. Cook the kebabs for 8 to 10 minutes. Turn them every 2 minutes so each side browns.
4. Rest the kebabs for 3 minutes. Warm the flatbreads on the grill for 30 seconds a side.
5. Squeeze the rest of the lemon over the kebabs.

Serve it

Serve the kebabs on the flatbreads with the yoghurt sauce, sliced tomato and red onion.