Quick bites: How to make these BBQ shallot and lamb flatbreads

Cooking time: 25 minutes Serves: 4-6

You’ll need

• 600g lamb leg steaks, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 lemon, zest and juice
• 3 cloves garlic, crushed
• 2 tsp dried oregano
• 6 shallots, peeled and quartered through the root
• salt and freshly ground black pepper
• 6 flatbreads, wraps or pitta bread
• a tub of tzatziki
• some slices of tomato and cucumber
• 6 skewers

Method

1. Add the lamb to a bowl and mix together with the olive oil, lemon zest and juice, garlic and oregano. Season with a good grind of salt and pepper, stir well and cover with cling film. Leave to marinate in the fridge for a couple of hours, or longer if you have time.
2. Heat a barbecue until it’s really hot. You can also cook these indoors on a cast-iron griddle, preheated on the hob until smoking-hot.
3. Thread the lamb and shallot quarters on to the skewers and grill for about 8-9 minutes, turning a few times so they cook evenly.
4. While the kebabs are cooking, warm the flatbreads or pittas by wrapping them in foil and laying on the grill bars, or warming in the oven.
5. Use a fork to pull the meat and shallot from each skewer and on to the centre of each flatbread or stuff inside a pitta. Top with a little tzatziki and a cucumber and tomato salad and tuck in.