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Greek Lamb Flatbreads


  • 2 aubergines
  • 500g lamb leg steaks, diced
  • 5 cloves of garlic, finely chopped
  • 1 red chilli
  • 1 heaped tsp cumin
  • Sea salt
  • 1 tbsp rapeseed oil
  • 1 tbsp red wine vinegar
  • 1 tbsp pomegranate molasses
  • 2-3 flatbreads
  • 100g feta cheese, crumbled
  • 1 lemon, cut into wedges
  • Chopped fresh herbs such as coriander and parsley
  • 0 : 40

    Pre-heat the BBQ with the BBQ Grid in place for a few minutes on a medium heat.

    Pierce the aubergines all over with a skewer or knife then place on the BBQ and cover with the lid, cook for approx. 30 min. Turn them a few times during cooking, if they appear burnt that’s ok as you want the skin to char and blacken.

    In a bowl or jar, add the garlic, and half of the red chilli, finely chopped. Add the cumin, a pinch of sea salt, oil, red wine vinegar and the pomegranate molasses. Stir / shake well then pour over the lamb. Combine well then thread the lamb on to BBQ Skewers.

    Add the lemon wedges to the edge of the grid and add the lamb kebabs. Cook for 4-5 minutes, turning once or twice. Remove from the heat and keep warm.

    Add the flat breads to the BBQ to warm through for a few minutes.

    Slice the top of the aubergine and scoop out the flesh, spreading all over your flat breads.

    Add the chopped herbs, diced feta cheese and remaining chilli, finely slices, then top with the lamb. Finally squeeze over the juice from the chargrilled lemons.