This delicious lamb souvlaki with homemade pita bread recipe uses our Sir-Lambs-A-Lot dry rub. Serves 4.
Lamb backstrap 400g
Damn Good Sir-Lambs-A-Lot Rub
(or whatever ingredients you would like in your souvlaki)
2 cups of plain flour
1/2 tbsp salt
3/4 cup milk
1/2 tsp oil for cooking
Bring lamb backstrap up to room temperature.
Combine butter and milk and heat in a microwave proof bowl until butter is just melted.
In a separate bowl combine flour and salt. Add in the butter and milk mixture.
Sprinkle work surface with flour and then knead dough for a few minutes until smooth.
Wrap dough with cling wrap and rest at room temperature for 30 minutes.
Whilst dough is resting, grate cheese, cut capsicum into strips or cubes, slice red onion and wash lettuce. Prepare enough for 4 souvlaki's.
Liberally sprinkle the rub over the lamb backstrap on both sides.
Heat a pan over medium-high heat. Once hot, add lamb.
Cook for 5-6 minutes each side of the lamb.
Wrap lamb in tin foil and rest for at least 5 minutes.
Cut dough into four pieces and roll out into thin round circles. Not too thin though as the bread will crack when cooking.
Heat the oil in a pan over medium heat and add flatbread. Cook for around 2 minutes each side. It should puff up slightly in places and have nice brown spots/areas when its cooked properly.
Add tzatiki to the bread, top with lamb, cheese, capsicum, red onion and lettuce.
Wrap up and enjoy!