Lamb Kebabs with Homemade Pitta Breads


Everywhere I go, I seem to be bumping into Paul Hollywood.  Not literally, of course.  But I know the answer before I even ask the question these days.  ‘Whose bread recipe is this, Andrea?’, ‘Where did you get your pitta bread recipe, Karine?’, ‘Who’s in the Sunday supplement this week, Mum?’  Answer:  Paul Hollywood!

Start by making the pitta breads, using the link to the recipe below:

Pitta Breads (Paul Hollywood’s recipe):


Kebabs (for 4)

Whoosh up an onion, 2 tablespoons olive oil, 4 cloves of garlic, 1 teaspoon coriander, 1 teaspoon cumin, 1 teaspoon cayenne pepper and 1 teaspoon dried mint.

Marinate 600g diced lamb in the sludgy mush for at least an hour.

Barbecue hot for about 5 minutes until slightly charred, then sprinkle with sea salt and pop into your pittas with hummous or tsatsiki (both recipes were in my second post), red onion and fresh coriander.


Kebabs adapted from Nigel Slater’s recipe:


8 thoughts on “Lamb Kebabs with Homemade Pitta Breads

  1. This looks amazing, Julie. Do you think the pitta breads would cook through if I did them on the bbq as well as the lamb? Slightly charred bread is one of my favourite tastes in the world…

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