Lamb souvlaki and flat bread/pitas...

Having planted out some oregano and thyme, I thought something Greek for dinner would be nice, especially after a hot day.  We are in a weird weather pattern at the moment.  Overly warm weather for spring in October, it was over 30C yesterday.  It cooled off then we had rain last night (?) and its going to be muggy and 27C today.

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I have made this flat bread before and its a good recipe.  I did have to add more flour to bring it together and used my stand mixer to knead it.  I let it prove outside as it was still quite warm.

http://www.innerpickle.com.au/2011/04/recipe-for-flat-bread.html

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Roll the dough into balls then let sit (10-15 minutes) so they form a skin, this makes them puff.

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Cooking 12 takes a while so allow for that.  I cooked two at a time, in a very hot oven - 5 minutes first side then about 1.5 minutes when I flip them over.

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This is the recipe I based my lamb on.  In a snap lock bag, I put 50mls oil, 50 mls red wine, some chopped fresh oregano and thyme (dried would be fine), 1 tspn lemon zest and a squeeze of lemon juice, salt and pepper. I used about 500gms lamb from chump and leg chops. Marinate for 1 hour before threading onto skewers. Pan fry in a hot pan so meat doesn't stew.

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Serve with creamy garlic sauce (or Greek yoghurt with garlic) and salad of your choice, mine had tomato, lettuce, cucumber and mango. Either serve on top of the bread and roll up or open them up and fill the pocket.

Y.U.M!

Cheers - Joolz xx