Lamb Yerros With Yoghurt

Prep Time:

Cook Time:




125ml olive oil (½ cup)

3 tsp Jacoub’s Lamb Souvlaki

Finely grated rind of 2 lemons

2 lamb shoulders (about 1kg each), trimmed, cut into 7cm pieces

To serve: Greek salad


1. Combine oil, Jacoub’s Lamb Souvlaki and lemon rind in a large non-reactive container, add lamb, toss to coat and refrigerate overnight for flavours to develop.

2. For pita bread, combine yeast, 300ml water and a pinch of sugar in a jug and set aside until starting to foam (3-5 minutes). Combine flours and 2 tsp salt in the bowl of an electric mixer fitted with a dough hook, add yeast mixture and oil and knead until smooth (7-10 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap and set aside until doubled in size (1-2 hours, or refrigerate overnight and bring to room temperature before rolling). Preheat oven to 225C. Divide dough into 8 and roll each out on a lightly floured surface to a 1.5cm-thick round, then rest for 10 minutes. Heat an oven tray or pizza stone in oven, place 2 dough rounds carefully on tray, spray with water and bake until golden and puffed (5-7 minutes). Repeat with remaining dough rounds and set aside.

3. Heat a charcoal barbecue to low heat. Thread lamb onto long metal skewers and grill, turning occasionally, until cooked to your liking (45-55 minutes for medium), then set aside to rest (15 minutes).

4. Meanwhile for tahini, yoghurt and garlic sauce, combine ingredients in a bowl, season to taste and refrigerate until required.

5. Slice lamb and serve with salad, yoghurt, tahini and garlic sauce and pita bread.

Pro Tip

Don’t shake and flip your potatoes too often, as that will interrupt the browning process. Wait for them to get golden and crisp on one side before you flip them.