This is what happens when a curry house and a kebab shop get far too comfortable with each other. Soft flatbreads loaded with smoky tandoori lamb, melted cheese, pickled onions, cooling yoghurt sauce, and enough spice to make the whole kitchen smell like Friday night. Part pizza. Part kebab. Part absolutely terrible decision. Completely brilliant.
You’ll Need
500g lamb leg steaks or lamb mince
2 large flatbreads or naan breads, 100g grated mozzarella
50g grated cheddar, 1 tbsp olive oil
Tandoori Marinade
3 tbsp Greek yoghurt
2 cloves garlic, finely grated, 1 tsp grated ginger, 1 tsp garam masala
1 tsp smoked paprika, 1 tsp ground cumin, ½ tsp turmeric
1 tsp chilli powder, 1 tsp salt, ½ tsp black pepper
Cooling Sauce
4 tbsp Greek yoghurt
Small squeeze of lemon
Pinch of salt
To Finish
½ red onion, sliced thin
Fresh coriander
Optional but Dangerous
Mint sauce
Pickled chillies, Jalapeños
Extra cheese
Method
Preheat your air fryer to 200°C.
Mix together the yoghurt, garlic, ginger, garam masala, smoked paprika, cumin, turmeric, chilli powder, salt, and
black pepper.
Add the lamb and coat thoroughly.
Leave to marinate for 20 minutes if you've got time.
Place the lamb into the air fryer basket.
Air fry at 200°C for 10–12 minutes, shaking halfway, until lightly charred around the edges and cooked through.
Mix together the cooling sauce ingredients.
Lay the flatbreads onto a tray or liner.
Spread a thin layer of the yoghurt sauce over each flatbread.
Scatter over the cooked lamb.
Top with mozzarella, cheddar, and sliced red onion.
Air fry at 190°C for 5–7 minutes until the cheese is melted, bubbling, and lightly golden.
Finish with fresh coriander and any extras you're using.
Slice and serve immediately while everything is still molten.