How to make BBQ shallot and lamb flatbreads

After marinating the lamb in lemon and garlic, you can have this barbeque dish in under 30 minutes

Toasted flatbreads are perfect for this speedy dish (ukshallot)

Lamb steaks marinated in lemon, garlic and oregano is threaded on to skewers with thick wedges of shallot in this recipe. These kebabs are great stuffed into some flatbread with tzatziki and salad.

Serves 4 to 6

Prep: 15 minutes plus marinating
Cook: 10 minutes

600g lamb leg steaks, cut into bite-sized pieces
2 tbsp olive oil
1 lemon, zest and juice
3 cloves garlic, crushed
2 tsp dried oregano
6 shallots, peeled and quartered through the root
salt and freshly ground black pepper

To serve

6 flatbreads, wraps or pitta bread
a tub of tzatziki
some slices of tomato and cucumber

You also need 6 skewers for the kebabs. If using wooden ones, soak them in water for an hour so they don’t burn on the grill.

Add the lamb to a bowl and mix together with the olive oil, lemon zest and juice, garlic and oregano. Season with a good grind of salt and pepper, stir well and cover with cling film. Leave to marinate in the fridge for a couple of hours or longer if you have time.

When you are ready to cook, you need to heat a barbecue until it is really hot. You can also cook these indoors on a cast iron griddle that’s preheated on the hob until smoking hot.

Thread the lamb and shallot quarters onto the skewers and grill for about 8-9 minutes, turning a few times so they cook evenly.

While the kebabs are cooking, warm the flatbreads or pittas by wrapping them in foil and laying on the grill, or warming in the oven.

To serve, use a fork to pull the meat and shallot from each skewer and into flatbreads or pittas. Top with a little tzatziki and a cucumber and tomato salad and tuck in.

Recipe from ukshallot.com