>> Spiced Char-grilled Lamb Skewers and Flat Bread with Parsley Salad. By Alexander Potarzycki of Harvest Kitchen & Ember Pizza and Grill


A delicious barbecued dish that is easy to produce and looks impressive on the barbie. The dish can also be prepared well in advance and only take minutes to cook and serve on the day. 

Serves: 8 


Various cuts of lamb can be used, but I think the rump is best hands down with its balance of flavour and texture. Cut the raw lamb into 2 1/2 cm cubes, rub with spice mix and allow to marinade for at least 24 hours or up to 2 days.

>> Alex mixing the lamb through the marinade

Once marinated, pierce the pieces of meat on to a skewer and cook over a very hot charcoal barbeque. They should only take 5-6 minutes tops with regular turning and are best cooked until medium rare and still pink.

This can be done just prior to cooking the flat bread allowing the lamb to rest for a couple of minutes.

>> Char-grilled goodness


This bread is cooked over barbeque and for best results it’s recommended to use charcoal for added smoky flavour. Once the dough rounds are made, simply lay the pieces over the grill of a very hot barbeque , it will puff up and cook rapidly. Be ready to flip it over and take care not to burn the dough, but a little blackening is very welcome.

To Serve //

Once the lamb and flat breads are cooked, place a generous amount of salad in a folded flat bread, lay the lamb skewer on top and remove the skewer itself and enjoy! A little chilli sauce doesn’t go a miss!

>> Flat breads are served best with a little bit of blackening for that authentic smokey flavour


You will need:

  • 2 tbsp celery salt
  • 1 tbsp smoked paprika
  • 1tbsp ground coriander
  • 1tsp ground cumin
  • 1/2 tsp ground fennel
  • 1/2 tsp chilli powder


You will need:

  • 1 1/2 tsp dried yeast
  • 1 tsp sugar
  • 1 1/2 tsp salt
  • 150ml warm water
  • 300g flour
  • 75g yoghurt
  • Melted butter

To make the dough:

Activate the yeast in the warm water. Mix the sugar, salt and flour
together, then pour in the water, yoghurt and melted butter and knead
for 5 minutes. Allow to prove under a damp cloth (not touching the dough)
for 1 1/2 hours.

Knock it back, separate it into 8 equal parts and then roll into 12 cm diameter rounds. These can be refrigerated for up to 24 hours, ensuring they are layered with greaseproof paper in-between each dough.

The bread is best cooked after being pulled out of the fridge for 1 hour to prove further. (Less time in hot weather and more in cold weather).


You will need:

  • 10g millet dry weight (boiled in water)
  • 3 bunches of flat-leaf parsley
  • roughly chopped
  • 1 bunch of mint roughly chopped
  • 1 bunch of spring onions thinly sliced
  • 1 tsp fine diced preserved lemon
  • Pinch of ground black pepper
  • 2 pinch ground coriander
  • 1/2 pinch of ground cloves
  • 1/2 pinch of ground nutmeg
  • 1/2 pinch of ground cinnamon


You will need:

  • 90ml olive oil
  • 25ml lemon juice
  • 10ml white wine vinegar

Method //

Prepare and mix all the ingredients together and keep separate from dressing. Mix dressing together and season to taste with salt and pepper, be generous as this salt and pepper will season the entire salad. When ready to serve mix the dressing through the salad mix and serve. The salad with last up to 24 hours in the fridge prior to adding the dressing.

>> Alexander Potarzycki of Harvest Kitchen & Ember Pizza and Grill