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Spiced Lamb Kebabs With Mediterranean Olive & Oregano Focaccia


4 Olive & oregano focaccia rolls

Drizzle olive oil
4 Leg of lamb steaks, cut into large chunks
3 tbsp Good quality Rogan Josh curry paste
12 Fresh bay leaves
2 Aubergines
2 Courgettes
2 tbsp Rapeseed oil
2 tbsp Fresh mint leaves

For the feta salted yoghurt:
150ml Greek yoghurt
1 Garlic clove, crushed
110g Feta cheese, crumbled


Toss the lamb chunks with the curry paste and set aside for 4 hours.

Skewer up the lamb with the bay leaves and cook on a hot griddle for approximately 10–12minutes, turning occasionally until golden all over and cooked to your liking.

Meanwhile, slice the aubergines and courgettes, drizzle with rapeseed oil and season well. Griddle sliced vegetables until golden and softened.

For the salted feta cream, mix the ingredients together and season to taste.

Cut each focaccia in half, drizzle with a little olive oil and griddle until golden.

To serve, Place each warm, griddled focaccia on a serving board. Arrange griddled vegetables on board and scatter over mint. Top with kebabs and serve with a pot of salted Feta yoghurt.

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Olive & oregano focaccia roll