Lamb souvlaki

Lamb souvlaki

A delicious Greek-style lamb kebab, served with British winter veg – celeriac slaw and crispy chilli kale – all inside a homemade flatbread.


For the celeriac slaw

For the crispy kale

For the flatbread

For the lamb

  • 200g/7oz boneless lamb steaks or lamb loin fillet, sliced diagonally into 15mm/⅝in thick strips. (Alternatively use 1 rack of lamb with the meat taken off the bones)
  • 1 tbsp extra virgin olive oil, plus extra to serve
  • 1 tsp ground cumin
  • ½ tsp flaked sea salt
  • handful fresh mint leaves, to garnish