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Moroccan Summer BBQ flatbread + image

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Ingredients

flatbreads flatbread

For the filling

1 cloves clove garlic garlic
2 tsp tsp cumin cumin
2 tsp tsp rosemary rosemary
(dried)
75 ml ml Olive oil Olive oil
lamb steaks lamb steak
1 aubergines aubergine
(sliced)
1 courgettes courgette
(sliced)
1 roasted peppers roasted pepper
50 g g sundried tomatoes sundried tomato
100 g g black olives black olive
1 red onions red onion
2 limes lime
(juice only)
100 g g rocket rocket
(washed)

For the harissa

4 Red chillies Red chilli
6 garlic cloves garlic clove
25 g g coriander coriander
1 tsp tsp cumin cumin
1 limes lime
(juice and zest)
olive oil olive oil

Moroccan Summer BBQ flatbread

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20 min
(27)

Method

This versatile recipe goes hand in hand with Lidl’s Scottish pork, lamb or beef to savour these tasty meats even more. Enjoy the Moroccan flavours for the perfect summer dinner.

  1. Place the garlic, cumin, rosemary and a tablespoon of the olive oil in a bowl and coat the lamb steak or chosen protein well. Leave this to marinate for one hour. The cumin will give the marinade a great punch.
  2. Meanwhile, brush the courgettes with olive oil. Griddle on a hot griddle pan until the vegetable is softened and golden-brown then set aside. The softened courgettes will give the dish some added bite.
  3. Next, place the lamb steaks or other on the hot griddle and cook for a few minutes either side. Remove from the heat and allow to cool slightly, then slice thinly.
  4. Mix the grilled vegetables, roasted pepper, aubergine and sun-dried tomatoes for a bit of added colour in another bowl with the olives and onion. Pour the remaining olive oil and the lime juice over them for some extra zing.
  5. For the harissa whiz up the chillies, garlic and coriander with the lime juice, cumin and enough olive oil to make a mayonnaise consistency in a hand blender then season to taste.
  6. Serve it up by laying two flatbreads on a plate and add a couple of spoons of the roasted vegetables to each. Add the sliced lamb, then some rocket, and then a spoon of harissa dressing. Repeat with the remaining flatbreads the roll then up then cut in half. Serve the halves around a pile of rocket drizzled with the harissa dressing.