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Big Phat Greek Souvlaki

  • Lamb
TimeMarinade: 12 Hours Cook: 45 Minutes Time2 TimeEuropean
Big Phat Greek Souvlaki

This Greek feast is a treat for any day of the week. The lamb gains maximum flavour with a simple Big Phat Greek marinade, left to work its magic overnight. Throw some homemade flatbreads and a simple garlic yoghurt into the mix and you have yourself a little slice of Greece right there on your dinner plate…

ingredients

  • 400g Lamb shoulder, diced
  • 2 tbsp olive oil 
  • 2 tbsp Big Phat Greek seasoning 
  • Juice of half a lemon
  • Large pinch of salt

For the garlic yoghurt:

  • 1 cup Greek yoghurt 
  • 2 cloves garlic, crushed
  • Juice of ½ a lemon
  • Large pinch of salt and black pepper

For the flatbreads:

  • 200g plain flour
  • 100g warm water
  • Drizzle of olive oil and cold pressed rapeseed oil
  • Large pinch salt & pepper
  • 1 tbsp Big Phat Greek seasoning

Optional toppings:

  • Sliced red onion, lettuce, tomato, feta, chips

Buy the items

Big Phat Greek Seasoning
Big Phat Greek Seasoning
220g £8.99
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Directions

  1. Place all the marinade ingredients in a zip lock food bag with the diced lamb. Shake to coat and place in the fridge for a minimum of 12 hours/overnight. 
  2. Make the flatbreads: Add the flour, seasoning, salt and pepper and oil to a bowl and pour in the water, stirring continuously until no dry bits of flour remain. Lift the dough out onto a lightly floured work surface and knead it for 5 minutes until the dough feels elastic. Wrap in cling film and place in the fridge. 
  3. Mix all the ingredients for the garlic yoghurt together in a bowl. 
  4. Remove the dough from the fridge and separate into two. Flour your bench and use a rolling pin and your hands to shape each piece into a circle. 
  5. Skewer the lamb and cook on a medium-high heat until nicely seared on all sides. 
  6. Wipe some oil around a separate pan on a medium heat and fry the flatbreads for a couple of minutes on each side until bubbles appear and they start to puff up. 
  7. Serve the flatbreads on a plate with the Greek yoghurt, lamb, salad, feta and chips - wrapping it all up together to merge the flavours. 

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