Naan bread with grilled lamb

• 1kg minced lamb
• 1 cucumber
• 200gr Greek yogurt
• 250gr self rising flour
• 2 garlic cloves
• 1 onion
• 1tbsp dry thyme
• parsley
• baking oil
• black pepper
• salt

Oil can
Spatula
Honey Grill grate

Heat your Tiger Fire open plancha BBQ with a hot and cooler zone. Make sure the hot zone is at least 250 degrees.

Mix the minced meat with the fine chopped onion, thyme and fine chopped parsley. Shape them anyway you like and place them back into the fridge.

Sift the self-raising flour and add it to a bowl with the yogurt, a pinch of salt, a fine shopped clove of garlic, 1 tablespoon of oil and some finely chopped parsley. Knead this well by hand for about 5 minutes. Now create a ball of the dough and divide it into 4 portions and roll them out.

Peel the cucumber, slice it open and remove the seeds. Then cut into fine cubes. Mix it with the yogurt, 1 crushed garlic clove and season with some salt and pepper.

Grill the naan breads on the hot plancha for about 3 minutes a side. The dough may rise a little during baking. Add some oil on top when almost cooked to give them a nice color.

Grill the minced lamb until an internal temperature of 60 degrees.

Serve the naan bread with the lamb and the tzatziki to serve a great Greek dish to your guests!

If you want to make a finer tzatziki, grate the cucumber and press out all the fluids. Then only use the cucumber flesh to make a more creamy version of tzatziki.
TIP: This version you can also use as a dip!