Yogurt-marinated lamb skewers
Yogurt-marinated lamb skewers
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Ingredients
Method
In a medium bowl, mix 150g yogurt with the garlic, lemon zest, chilli flakes and olive oil; season. Stir in the lamb, cover and marinate in the fridge for at least 1 hour or overnight.
Heat a griddle pan over a high heat. Thread the lamb onto 4-6 skewers. Cook for 10-12 minutes, turning occasionally, until the lamb is charred and cooked through but still tender.
Meanwhile, finely chop the parsley stalks and put in a small bowl. Stir in the lemon juice, sumac and remaining 100g yogurt. In another bowl, stir together the tomatoes, onion and most of the parsley leaves; season. Warm the flatbreads according to pack instructions. Serve the lamb skewers with the flatbreads, yogurt and tomato salad. Scatter over the remaining parsley and extra chilli flakes, if liked, and add the lemon wedges for squeezing over.
