By Rose Fooks
Baharat griddled-lamb flatbreads are a sophisticated, spicy barbecue dish the whole family will enjoy. Don't skip the yogurt sauce, it's a perfect match.
Baharat is a Middle Eastern spice blend made up of ground black peppercorns, ground coriander, cumin, allspice, cardamom, cinnamon, cloves, paprika, and nutmeg. It’s a fantastic way of adding an instant Lebanese taste to a dish like these griddled lamb flatbreads. It’s also commonly used in Turkish and Greek cooking to add flavour to fish, vegetables and other meat. Our Baharat griddled-lamb can also be eaten “a la kebab”, (on the skewers) for a plate free option. Try serving them alongside our Middle Eastern salad. Using a tender cut of lamb, such as loin fillet, ensures despite cooking in a high temperature the lamb doesn’t turn tough and stays succulent. However if you can’t find loin, diced leg is also a good option.
- 1tbsp baharat spice mix
- 2tbsp olive oil
- 400g lamb loin fillet
- 2 small red onions, peeled and cut into 8 chunks
- 1 aubergine, cut into bite sized pieces
- 4 flatbreads or pitta
- 1 pomegranate, seeds scooped out
- pickled gherkins, to serve
- 1 lemon, cut into wedges
For the yoghurt topping:
- 2tbsp tahini
- 8tbsp natural yoghurt
- 2tsp summac
- 10g dill, finely chopped, plus extra to garnish
- zest of 1 lemon
- 5g mint, leaves chopped
You will also need:
- 6 wooden skewers, soaked in water
- Heat the BBQ. Mix the spice and 2tbsp olive oil in a large bowl, toss through the lamb, red onion and aubergine then feed onto the skewers. Cook the skewers for 5 mins turning regularly. Add the flatbreads to the grill for the final min to warm.
- Mix the ingredients for the yogurt topping together.
- Once cooked pull the lamb and veg off the skewer and pile onto the flatbreads, spoon over the yoghurt and top with the pomegranate, pickles and extra dill. Serve with lemon wedges. To cook in the kitchen put the skewers under a hot grill for the same time.
Top Tip for making Baharat griddled-lamb flatbreads
Lamb loin is fantastic as it’s amazingly tender, however if you can’t find loin you could you use diced lamb leg instead which is easy to come by at the supermarket.
Rose Fooks, Deputy Food Editor at Future plc, creates recipes, reviews products and writes food features for a range of lifestyle and homes titles including Goodto, Style at Home and woman&home. Since joining Future, Rose has had the pleasure of interviewing cookery royalty, Mary Berry, enjoyed the challenge of creating a home-based, lockdown baking shoot for woman&home, and had her work published in a range of online and print publications, including Feel Good Food.
Rose completed a degree in Art at Goldsmiths University and settled into a career in technology before deciding to take a plunge into the restaurant industry back in 2015. The realisation that cookery combined her two passions - creativity and love of food - inspired the move. Beginning as a commis chef at The Delaunay, Rose then worked at Zedel and went on to become a key member of the team that opened Islington’s popular Bellanger restaurant.
In order to hone her patissier skills, Rose joined the Diplome de Patisserie and Culinary Management course at Le Cordon Bleu. Rose ran a food market in Islington championing local producers and cooked for a catering company that used only surplus food to supply events, before finding her way into publishing and food styling.
Other than cooking, writing and eating, Rose spends her time developing her photography skills, strolling around her neighbourhood with her small, feisty dog Mimi, and planning the renovation of a dilapidated 17th-century property in the South West of France.
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