Hello friends! Happy New Year! It has been quite a while but I’m thrilled to be here with a brand new layout and super excited to get into blogging regularly again. One of the reasons that I haven’t blogged for so long was that the content and my old layout didn’t feel like ‘me’ any more. Honestly, I don’t eat cake and doughnuts every day – or even every week!

I think authenticity is so important and I want this space to feel like a real reflection of where I am now and the things I love to cook, so you’ll see a big focus on things made from scratch – my new favourite hobby. I hope you’ll take a look around at some new features like the easy to navigate Recipe Index, and sign up for my email newsletter to get extra recipes, tips and tricks sent straight to your inbox every month.

But lets talk about this recipe, which is one of our favourite Simple Dinners to make at home. My housemate and I cook together most nights and this recipe is usually a team effort – my housemate makes the lamb and tzatziki and I get to work on the flatbreads. And all of it is easier than you might think.

These lamb skewers are a really good option for feeding a crowd on a budget with everything made from scratch and big on flavour. I love the warming spices in the lamb and the added texture from the pistachios. You could also use beef in this recipe as well. As a bonus, everything can be made in advance, so you just have to throw the koftas and flatbreads onto the BBQ or griddle pan when your guests arrive. Perfect for summer entertaining!

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Lamb Skewers with Yoghurt Flatbread and Tzatziki

Serves 4

Lamb Skewers

• 500g lamb mince
• 2 garlic cloves, finely chopped
• 1/2 onion, finely chopped
• 1 tablespoon ground cumin
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 thumb size piece of fresh turmeric, finely grated, or 1 tablespoon
• Salt & pepper
• 1/4 cup pistachios, roughly chopped
• 1/4 cup fresh parsley, finely chopped

Tzatziki

• 500g (3 cups) thick plain yoghurt
• 1/2 white onion, finely chopped
• 1 cucumber, peeled and seeded, finely chopped
• 2 garlic cloves, finely chopped
• 20ml white vinegar
• Pinch of cayenne pepper
• White pepper & sea salt

Yoghurt Flatbreads

• 500g (3 cups) thick plain yoghurt
• 400g self-raising flour
• 1 teaspoon sea salt
• 1 tablespoon baking powder
• 50ml olive oil

To make the yoghurt flatbread, stir flour, baking powder and sea salt in a bowl to combine, add yoghurt and oil and stir to combine. Turn out onto a lightly floured surface, knead until a soft dough forms (1-2 minutes), wrap in plastic wrap and refrigerate to rest (at least 20 minutes). Divide into 8 pieces, roll each piece into a ball, then roll out on a lightly floured surface to 3mm thick and store between pieces of baking paper until you’re ready to cook.

To make the tzatziki, strain the yoghurt in muslin cloth suspended over a bowl for about 40 minutes. You can use the liquid that comes out, which is called the whey – it’s very good for you! Place the strained yoghurt into a bowl and stir through the onion, cucumber, garlic and vinegar. Add the cayenne, white pepper and sea salt to taste.

To make the lamb skewers, gently combine the lamb in a medium bowl with the garlic, onion, spices, pistachios and parsley, using your hands or a wooden spoon. Wet your hands and scoop about ⅓ cup of the meat into your hands and shape into oval shaped logs around pre-soaked bamboo skewers. Refrigerate until ready to cook.

Grill the flatbreads and the lamb skewers on the barbecue or griddle pan in batches, until cooked and slightly charred. Serve with tzatziki, pomegranate and fresh herbs.