Greek Lamb Sausage Souvlaki Platters with Hand-Stretched Flatbread
There is something inherently communal about a platter filled with charred meats, warm bread, and vibrant salads. As the May weather cools down across Australia, this Greek Lamb Sausage Souvlaki provide the perfect Mediterranean warmth for a Sunday lunch with friends. Forget the individual plates – this recipe is all about placing everything in the centre of the table and letting everyone build their own perfect wrap.
Butcher’s Tip: When dealing with a specialty sausage like our Lamb Greek variety, the secret to a juicy result is all in the temperature control. Because lamb has a lower melting point for its fat compared to beef, overcooking them on a high flame can cause the fat to render out too quickly, leaving the sausage dry. Aim for a medium heat on the grill. This allows the natural sugars in the casing to caramelise slowly while the interior stays succulent. Also, never prick the skins – that “snap” you feel when biting in is the sign of a perfectly cooked, natural casing.
- Serves: 4 to 6
- Prep time: 30 mins
- Cook time: 20 mins
Ingredients
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1 kg Woods Butchery Lamb Greek Sausages
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1 lemon, halved
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1 tsp dried oregano (for dusting)
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Flatbreads: 2 cups plain flour, 1 cup Greek yogurt, 1 tbsp baking powder, ½ tsp fine sea salt, 1 tbsp olive oil.
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Toppings: 200g Greek feta, 100g Greek yogurt, 1 clove garlic, 1 cucumber, 1 red onion, fresh parsley and mint.
Method
- Dough: Mix flour, baking powder, salt, yogurt and oil. Knead for 2 – 3 minutes. Rest for 15 minutes.
- Feta: Blitz feta, yoghurt and garlic until smooth.
- Sausages: Grill on medium heat for 10 – 12 minutes. Grill lemon halves simultaneously.
- Bread: Roll dough into circles. Grill for 1 – 2 minutes per side until charred.
- Serve: Arrange on a large board with all components for a communal feast.
Other sausage products