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Brendan Pang's Cumin Lamb Skewers With Yoghurt Flatbread

Ingredients

• 1kg lamb shoulder

• 1 x red onion, cut into thick slices

MARINADE

• ¼ cup grapeseed oil

• 2 tbsp light soy sauce

• 2 tsp cornstarch

• 1 tsp salt

• ½ tsp caster sugar

• 1 tsp ground fennel seeds

• 2 tsp ground coriander seeds

• 3 tsp ground cumin seeds, plus extra 

• 1/2 tsp chili powder, plus extra

• 1/4 tsp ground, Sichuan peppercorn (optional)

Method

1. To prepare the lamb, debone and cut into 2.5cm cubes. Place lamb cubes into a bowl along with all ingredients for the marinade and mix until well combined. Cover and leave refrigerated to marinate for a minimum of 2 hours (ideally overnight).
   
   

2. Soak bamboo skewers for 30 mins then working with one skewer at a time, thread lamb cubes and red onion closely onto them. Continue until all lamb has been threaded. Grill skewers, turning frequently until the lamb becomes brown and lightly charred on all surfaces. Sprinkle with additional ground cumin and chilli powder (optional) in this process.

Yoghurt Flatbread

Ingredients

• 250g Greek yoghurt

• 250g self-raising flour, plus extra for dusting

• Olive oil, for rolling out
  
  

Method

1. Mix the Greek yogurt and flour together in a large bowl, then leave to rest for 20 minutes.

2. Divide dough into 8 equal portions and heat a non-stick pan over medium heat.

3. Using 2 sheets of baking paper and a little olive oil, place a portion of dough in between and roll out to make a flatbread.

4. Cook the flatbread for 30 – 60 seconds on both sides until golden brown. Transfer to a plate when cooked and repeat process.