Tender lamb, marinated in lemon, garlic and oregano threaded onto skewers with thick wedges of shallot. These kebabs are great stuffed into some flatbread with tzatziki and salad.

Lamb flatbread
Lamb flatbread
Lamb flatbread
Print Recipe
Nutrition Facts
BBQ lamb and shallot flatbreads
Amount Per Serving
Calories 457 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g69%
Cholesterol 73mg24%
Sodium 240mg10%
Potassium 413mg12%
Carbohydrates 29g10%
Fiber 5g21%
Sugar 3g3%
Protein 21g42%
Vitamin A 16IU0%
Vitamin C 12mg15%
Calcium 49mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

BBQ lamb and shallot flatbreads

A great dish for the barbecue
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Greek
Servings: 6
Calories: 457kcal
Author: UK Shallot


  • Bowl
  • Barbecue or cast iron griddle
  • You also need 6 skewers to thread the kebabs onto. If using wooden ones soak them in water for an hour so they don’t burn on the grill.


  • 600 g lamb leg steaks cut into bite sized pieces
  • 2 tbsp olive oil
  • 1 lemon zest and juice
  • 3 cloves garlic crushed
  • 2 tsp dried oregano
  • 6 shallots peeled and quartered through the root
  • salt
  • freshly ground black pepper

To serve

  • 6 flatbreads or wraps or pitta bread
  • tzatziki
  • slices of tomato and cucumber


  • Add the lamb to a bowl and mix together with the olive oil, lemon zest and juice, garlic and oregano. Season with a good grind of salt and pepper, stir well and cover with cling film. Leave to marinate in the fridge for a couple of hours or longer if you have time.
  • When you are ready to cook you need to heat a barbecue until its really hot. You can also cook these inside on a cast iron griddle, preheated on the hob until smoking-hot.
  • Thread the lamb and shallot quarters onto the skewers and grill for about 8-9 minutes, turning a few times so they cook evenly.
  • Whilst the kebabs are cooking, warm the flatbreads or pittas by wrapping them in foil and laying on the grill bars, or warming in the oven.
  • To serve, use a fork to pull the meat and shallot from each skewer and onto the centre of each flatbread or stuff inside a pitta. Top with a little tzatziki and a cucumber and tomato salad and tuck in.


Calories: 457kcal | Carbohydrates: 29g | Protein: 21g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 240mg | Potassium: 413mg | Fiber: 5g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 3mg

Recipe courtesy of UK Shallots


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Last update on 2021-05-13 / Affiliate links / Images from Amazon Product Advertising API

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