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In a large mixing bowl, mix 150g yoghurt with 3½ crushed garlic cloves and the Ras el Hanout spice mix. Stir in the diced lamb and leave to marinate for 30 minutes or up to 24 hours. Mix the remaining 150g yoghurt in a small bowl with the remaining crushed ½ garlic clove, lemon zest and 1 tbsp juice, honey, mint and 2 tsp water; chill until ready to serve.
Halve the onion and finely slice one quarter; toss in a bowl with the remaining 1 tbsp lemon juice. Cut the rest of the onion into 3cm chunks, and thread onto 4 metal skewers alternating with the marinated lamb (aim for a nice yoghurt coating on the lamb, but discard any excess marinade).
Preheat the grill to high. Arrange the skewers on a foil-lined baking tray and grill for about 12 minutes, turning every 4 minutes, until cooked through and charred in places. Heat the flatbread according to pack instructions, then top each with the sliced tomatoes, lamb, garlic yoghurt dressing, pickled red onion and a few extra mint leaves.
Leg steaks are a leaner cut of lamb, but you can also make these skewers with diced shoulder.
Typical values per serving when made using specific products in recipe
Energy | 2,840kJ/ 683kcals |
|---|---|
Fat | 24.6g |
Saturated Fat | 9.7g |
Carbohydrates | 71.1g |
Sugars | 20.7g |
Fibre | 8.1g |
Protein | 40.3g |
Salt | 2.45g |
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