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Marinated lamb steaks in flat bread

Marinated lamb steaks in flat bread

Rating: 5 out of 5.5 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 20-25 minutes
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal765
fat32g
saturates16g
carbs82g
sugars3g
fibre3g
protein42g
salt1.76g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
TO COOK INDOORS

Heat a griddle pan until very hot, then lay the lamb in the pan and press hard with a fish slice or spatula. Cook for 10 minutes, turning once. Heat the naan in the pan for 30-60 seconds on each side.

Recipe from Good Food magazine, June 2004

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Overall rating

Rating: 5 out of 5.5 ratings

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