Tonight is a wrap with these tender lamb souvlakis that rival your usual takeaway version. Smoky, grilled lamb lands on soft flatbreads spread with an easy homemade tzatziki. Then it gets topped off with a lively tomato salad, some pickled onion for bite and a squeeze of lemon for freshness.
Place smoky coriander and cumin blend, olive oil and lamb in a bowl and toss to coat. Set aside to marinate for at least 15 minutes. While lamb is marinating, continue with step 2.
Peel and thinly slice onion. Place in a bowl with a pinch of salt, white wine vinegar and caster sugar and toss to combine. Set aside to pickle. Grate cucumber on the coarse side of a box grater and place in a separate bowl. Season with salt and set aside for 5 minutes. Using clean hands, squeeze excess moisture from cucumber. Peel and crush garlic. Juice ½ the lemon. Add garlic, lemon juice and yoghurt to cucumber and season with pepper. Set aside.
Slice tomato into thin wedges. Pick parsley leaves from their stems. Place tomato and parsley in a bowl and toss to combine. Season with salt and pepper.
Heat a chargrill pan or frypan over high heat. Add lamb and cook for 3–4 minutes each side for medium-rare or until cooked to your liking. Loosely cover with foil and set aside to rest for 5 minutes.
Wipe out pan or frypan and return to medium-high heat. Cook flatbreads, in batches, for 20–30 seconds each side or until warmed through and softened.
Cut remaining lemon into wedges. Slice lamb thickly against the grain. Top flatbreads with tzatziki, lamb, tomato salad and pickled onion. Serve with lemon wedges.