Lamb Souvlaki Flatbread

Ingredients

• 4 Mission Souvlaki Bread

   

• 1 tbsp olive oil

  1 small red onion, finely chopped

  1 garlic clove, finely chopped

  1 tsp ground coriander

  1 tsp ground cumin

  1 tsp smoked paprika

  1 tbsp Baharat spice

  500g lamb mince

  25g pine nuts, toasted

  1 tbsp pomegranate molasses

  300ml chicken stock

  ½ cup natural Greek yoghurt

  2 green chillies, finely sliced

  Leaves from 4 fresh mint sprigs

  Seeds from ½ fresh pomegranate

  1 tbsp pomegranate molasses

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Instructions

• Step 1

  Preheat the oven to 250°C.

• Step 2

  In a sauté pan, heat the olive oil over medium heat. Add the finely chopped onion, garlic, ground coriander, cumin, smoked paprika, and Baharat spice. Cook for about 2 minutes, stirring, until the onion softens, and the spices are fragrant.

• Step 3

  Add the lamb mince to the pan. Cook over high heat, stirring constantly, until the lamb is browned all over.

• Step 4

  Stir in the toasted pine nuts, pomegranate molasses, and chicken stock. Bring to a simmer and cook for about 20 minutes, or until the stock has evaporated and the meat is tender. Season with salt and pepper to taste.

• Step 5

  Place the Mission Souvlaki Bread on a baking tray. Spread the cooked lamb mixture evenly over the top of each bread.

• Step 6

  Bake in the oven for 15 minutes or until the bread is lightly roasted around the edges.

• Step 7

  Remove from the oven. Place dollops of Greek yoghurt on top of the lamb. Garnish with sliced green chilies, fresh mint leaves, pomegranate seeds, and a drizzle of pomegranate molasses.

• Step 8

  Cut and serve immediately