Inspirational By The Gods. 

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…

Servings 2

Ingredients

• 400g Lamb shoulder, diced
• 2 tbsp olive oil
• 2 tbsp Big Phat Greek seasoning Add To Cart
• 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 Add To Cart

Optional toppings:

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

Cooking Pellets

Olive Wood Pellets Add To Cart 

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. Get your Ninja Woodfire Grill fired up on Smoker Setting and 160°C with Grape Vine Pellets. Skewer the lamb and cook until nicely seared on all sides.
6. Wipe some oil around the flat grill pan set Ninja Woodfire to Grill setting 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. 

Courtesy of Angus & Oink