Tag Archives: flat-bread

Greek Lamb Souvlaki w. Grilled Flat Bread

This is rugged, rough around the edges, uncomplicated, and unpretentious – just the way we like it. It’s a meaty, roll up your sleeves, and get your hands dirty kinda meal. Every now and then it’s cool to delve into dishes characteristic of other cultures and try to eat as they would. Imagine living in old world Greece – where the lamb was slaughtered that morning, herbs were all picked fresh from the garden, and the dough rose on the counter under a cotton towel while tzatziki sauce was stirred together by a wooden spoon gripped by a rough and weathered hand. Meals don’t exactly come together like that in this house – but like I said it’s cool to imagine. Regardless though, this dish is money, and putting all cultural characteristics aside I think you will agree – this is damn close to authentic Greek Souvlaki.

p.s. I know this recipe is so far from something you would cook in fall/winter when everyone else is cooking with root veggies, making beef stew, and cozying up with hot toddy’s and apple pie…but when that inevitably gets played out and you start yearning to fire up the grill – you can break out this recipe and get your Greek on.

Printable Recipe: http://bit.ly/9WG5La

Boneless Leg of Lamb

grab the beast – trim excess fat – slice into big chunks

Cubed Lamb

season lamb with kosher salt and cracked pepper

Fresh Herbs

finely chop the parsley and mint

Marinade

time for the marinade – combine lamb, oil, vinegar, herbs, onions, and garlic in a Ziploc and mix it up

Marinate in Ziploc

cubes should be coated with marinade – now forget about it for a while

Grilled Lamb

grill lamb chunks over medium high a few minutes on each side – yard will smell like the San Gennaro feast

Grilled Flat Bread

my new addiction is grilled flat bread – take my recipe for effin’ Artisan bread http://bit.ly/cAF5yJ and instead of making a loaf you make a pizza round – brush it with olive oil and sprinkle with coarse salt and pepper – grill ~5mins each side – make some now…

here’s how I get down and dirty: grab some flat bread – slap on some tzatziki – pile on the meat – top with thinly sliced tomato, red onion, and lettuce – drizzle more tzatziki – finish off with a sprinkle of feta

roll up your sleeves and dig in!

Grilled Flat-bread

It’s 100 degrees outside and the last thing I’m doing is cranking the oven to 500 to bake a loaf of bread. So to me that translates to another excuse to use the grill. Plus, grilled flat-bread is a lighter twist to the usual rustic style bread I bake up on the regular. Best part…no stone!  Cook these directly on the grill grates!

Prep time: 30mins (after dough has been made)
Grill time: ~6mins

Get yourself:

  • Batch of bread dough
  • Sea salt or Kosher
  • Cracked black pepper
  • .25C Olive oil
  • Basting brush
  • Spray oil
  • Parchment paper
  • Tongs

Let’s get it poppin’

Form dough balls into 6-8oz balls and let rest covered for about 30mins

Preheat grill on high while dough rests

Flour your surface and flatten out dough into a round, size does not matter…

…neither does shape…

I made these two ways:

1) Hand method – best results: soft, airy, and fluffy

2) Rolling pin – Not so good: chewy and dense

Roll ’em out, not too thin or they will be cracker-y

You want them to be thick enough to puff up a bit on the grill…

…soft and fluffy is texture we are going for

Line sheet pan with parchment and brush with a little oil

Lay dough on top and brush with oil

Sprinkle with sea salt and pepper

Pattern…parchment, oil, dough, oil, parchment, repeat

Make sure the dough is not holding any pools of oil…

…or you will experience great conflagration…

Grill grates should be smoking hot…

Quickly – shut off flame, spray grates with spray oil like Pam olive oil…

…turn flame back on to medium high

Grab the parchment and slap the dough onto the grill…

…peel the parchment back

If you feel you might destroy the dough doing this than I recommend you…

…roll out the dough rounds and grill one at a time using a pizza peel to transfer dough to grill

Grill for a few mins on each side

Flip and grill for a few more mins

Keep knockin’ ’em out and stack the flat-breads as they come off the grill

Serve warm on the side of whatever you happen to be eating…

…everything goes with grilled flat-bread…

…yum…

Here’s another version I did…

This one is the pizza peel version that I mentioned above…

Either way is off the hook

Enjoy!