Lamb souvlaki with roasted peppers and minted yogurt
Souvlaki of pulled lamb shoulder with roasted peppers. Photograph: Harry Weir
- Serves: 4
- Cooking Time: 120 mins
- Course: Main Course
- Cuisine: Greek
- 400g lamb shoulder, cut into large cubes
- 40ml olive oil, plus a extra for drizzling
- 1tsp paprika
- 3 cloves garlic, peeled and halved
- 1tsp dried oregano
- Juice of 1 lemon
- Salt and pepper
- 100ml water
- 2 red peppers (you can buy pre-roasted if you wish)
- 250g Greek natural yogurt
- 1tbs mint sauce
- 1tsp honey
- 2 cloves of garlic, peeled and crushed
- 4 Middle Eastern flatbreads or wheaten wraps
1 You will need to marinade your lamb for at least four hours but preferably overnight.
2 Take a plastic bag and add to it the lamb, oil, paprika, garlic, oregano, lemon and seasoning.
3 Give it a good squish and put it in the fridge.
4 Set your oven to 200 degrees. Put the peppers on a tray, drizzle with oil and roast for 15 minutes or so until blackened and tender. Allow them to cool, then deseed and peel them.
5 Mix the yogurt with the mint sauce, honey and garlic and then chill until needed.
6 Turn the oven down to 165 degrees.
7 Drizzle a little olive oil on to a frying pan and heat until it begins to smoke.
8 Carefully tip the lamb into the pan, pick out the garlic and colour the meat on all sides.
9 Remove from the heat, add the water, cover and cook for one hour in the oven, until soft and tender.
10 To make the wraps, warm the flatbread and divide the lamb, juices, peppers and minted yogurt between them. Roll tightly, cut in half and serve.