Lamb Souvlaki

The perfect lunch or dinner to brighten up your day! ☀️

A delicious Greek-style lamb wrap, served with British winter veg – celeriac slaw and crispy chilli kale – all inside a homemade flatbread.


For the celeriac slaw

  • 150g celeriac, peeled and cut into very fine matchsticks (you can also use cabbage and / or carrot)
  • 4 tbsp full-fat Greek yoghurt
  • ½ garlic clove, finely chopped
  • ½ tsp Shemin’s Ground Cumin
  • 1 tbsp fresh lemon juice
  • salt and freshly ground black pepper

For the crispy kale

  • 50g thickly shredded curly kale, tough stalks removed
  • 1 tbsp extra virgin olive oil
  • ½ tsp dried flaked chillies
  • pinch flaked sea salt
  • ground black pepper

For the lamb



  1. To make the celeriac slaw, mix the celeriac with the yoghurt, garlic, cumin and lemon juice. Season with a little salt and pepper. Set aside.
  2. To make the crispy kale, put the kale in a bowl and toss with the oil, chillies, salt and pepper. Scatter over a baking tray and roast for 6–7 minutes, or until crisp. Keep a close eye on it so it doesn’t burn. Take out of the oven and put to one side.
  3. Heat a medium frying pan, or griddle, over a high heat. Put the lamb into a bowl and toss with the oil, cumin, salt and a grinding of black pepper. Cook the lamb for 4-5 minutes on each side in the hot pan, or until crispy on the outside but still juicy inside.
  4. Place the flatbreads side-by-side on a board and fill with the celeriac slaw, crispy kale and lamb. Drizzle with a little olive oil and roll the bread around the filling.
Serves 4

Products used in this recipe