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Lamb souvlaki
Fruit and vegetables
150g/5½oz
celeriac
, peeled and cut into very fine matchsticks
½
garlic
clove, finely chopped
1 tbsp fresh
lemon juice
50g/1¾oz
curly kale
, tough stalks removed, thickly shredded
½ tsp dried flaked
chillies
handful fresh
mint
leaves, to garnish
Cooking ingredients
½ tsp ground
cumin
salt and freshly ground
black pepper
1 tbsp extra virgin
olive oil
pinch flaked
sea salt
150g/5½oz
self-raising flour
, plus extra for rolling
pinch fine
sea salt
1 tbsp extra virgin
olive oil
, plus extra to serve
1 tsp ground
cumin
½ tsp flaked
sea salt
Dairy, eggs and chilled
4 tbsp full-fat Greek-style plain
yoghurt
150g/5½oz full-fat Greek-style plain
yoghurt
Meat, fish and poultry
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)
Back to recipe
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