Ingredients
Serves 4
- 500g leftover lamb leg meat, diced
- 1 tbsp cumin
- 1 tbsp coriander powder
- 1 tbsp dried chilli flakes
- 1 tsp aromat seasoning
- ½ cucumber
- 200g thick crème fraiche
- ½ red onion
- ½ lettuce
- Handful skinny frozen chips
For the flatbread:
- 300g strong flour
- 7g fast-action dried yeast
- 150ml warm water
- 20g olive oil
- 30g yoghurt
- Pinch of sea salt
Method
- Preheat the oven to 200c
- Begin by making the flatbread dough, Place the flour, dried yeast and sea salt in a mixer and mix gently.
- Now add the warm water, yoghurt and olive oil and mix at a high speed for 3-4mins until the dough comes together and cleans the bowl.
- Place in a greased bowl under a cloth and leave in a warm place to double in size.
- In the meantime, dice the cucumber and season lightly with a sprinkle of sea salt and sugar. Allow to sit for 30mins. Finely slice the onion and lettuce. Season your crème fraiche with lemon juice and salt. (a good tip for crème fraiche is to place it in a sieve lined with a J cloth overnight in the fridge to drain off excess liquid and thicken it)
- For the meat seasoning, mix the cumin, coriander powder, dried chilli flakes and aromat seasoning.
- Now add your frozen chips to the preheated oven and cook for 20mins until crispy
- Once the flatbread dough has doubled in size, knock it back and cut into small portions, roll on a floured surface into 1cm thick circles. Cook over a medium heat in a dry non stick pan for 2mins on both sides until charred and blistered
- Now add some plain oil to the same pan before adding the leftover lamb meat,caramelise on all sides, season with half the seasoning mix and a touch of salt.
- To assemble the gyros, smear the crème fraiche on top, add the cucumber, lettuce and onion, followed by the fried lamb. Top with the crispy chips and a dusting of the seasoning and serve immediately.
