Marinated lamb steaks in flat bread

Marinated lamb steaks in flat bread

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(4 ratings)

Ready in 20-25 minutes


Serves 4
Tender, barbecued lamb with cool cucumber and yogurt - this is what kebabs should taste like

Nutrition and extra info

Nutrition: per serving

  • kcal765
  • fat32g
  • saturates16g
  • carbs82g
  • sugars3g
  • fibre3g
  • protein42g
  • salt1.76g
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  • 600g boneless lamb steaks



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 cucumber
  • 200ml low fat natural yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 4 plain naan bread


  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.

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Comments, questions and tips

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29th Mar, 2016
This was such a great recipe! I cooked indoors on a griddle and it only took 2.5 mins per side to be cooked through. I added some cumin to the yoghurt marinade as I love the taste with lamb.
20th Oct, 2012
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
5th Jun, 2009
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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