Marinated lamb steaks in flat bread

Marinated lamb steaks in flat bread

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(3 ratings)

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Cooking time

Ready in 20-25 minutes

Skill level

Easy

Servings

Serves 4

Tender, barbecued lamb with cool cucumber and yogurt - this is what kebabs should taste like

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
765
protein
42g
carbs
82g
fat
32g
saturates
16g
fibre
3g
sugar
3g
salt
1.76g

Ingredients

  • 600g boneless lamb steaks
  • juice 1 lemon
  • 1 cucumber
  • 200ml low fat natural yogurt
  • 4 plain naan bread

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Method

  1. Preheat the barbecue. Put the lamb in a bowl, season liberally with salt and pepper, then pour over half the lemon juice. Stir well and leave to marinate for 10 minutes.
  2. Meanwhile, peel and halve the cucumber and remove the seeds with a teaspoon. Roughly dice the cucumber and mix it with the remaining lemon juice and half the yogurt. Set aside.
  3. Pour the remaining yogurt over the lamb and mix well. Lay the lamb on the barbecue grid and cook for 5 minutes - the underneath should look quite dark as the yogurt cooks. Turn the lamb over and cook for a further 5 minutes, then place on a board and leave to rest while you heat the naan on the barbecue. Slice the lamb into pencil-thick strips, then cut the naan in half. Spoon in the cucumber sauce and top with the lamb and its juices.

Recipe from Good Food magazine, June 2004

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Comments

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markosi36's picture
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Ecky thump!!!!

What a find, this has become a family fav very quickly. You can serve it as a Saturday slap up tea or wow your guests with the wonderful smells and tastes at any BBQ

joannepd's picture
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Due to our unreliable barbeque the lamb took longer to cook than expected and we ended up having to bring it indoors to cook on griddle! Nevertheless the lamb was succulent and tasty and made a nice change from usual bbq fare. I added some chopped fresh mint to the yogurt which was sucessful.

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