Posh Lamb Shish with Micro Chilli Naans

Posh Lamb Shish with Micro Chilli Naans

Charred lamb shish served on super-mini chilli naans with bright slaw, mint yoghurt and coriander oil

🍽️ Serves: 1–2 🔥 Heat: 6 / 10 ⏱️ Expected total time: ~1 hr 45 mins

How this one runs

Start a stopwatch when you begin Step 1.
Each step shows a T+ time from that start point.
Times are guidance — trust your nose more than the clock.
This dish is about sequencing and restraint rather than speed.

Ingredients

Lamb

300–400 g	Lamb rump / leg / shoulder	Cut into even 3–4 cm chunks
120 g	Full-fat Greek yoghurt	Marinade base
1 clove	Garlic	Finely grated
½ tsp	Ground coriander	Background warmth only
¼ tsp	Fennel seed	Crushed
1	Lemon	Zest, plus a little juice if needed
To taste	Salt & black/white pepper

Micro chilli naans

180 g	Strong white flour
½ tsp	Baking powder	Lift happens in the pan
120 g	Greek yoghurt	Add gradually
½–1	Birdseye chilli	Very finely minced, seeds mostly removed
½ tsp	Salt	Or finish naans with salted butter
As needed	Butter	For brushing after cooking

Bright slaw

Small wedge	Red cabbage	Very finely sliced
1	Carrot	Julienned or shaved
¼	White onion	Whisper-thin
Handful	Coriander leaves	Added at the end
Few leaves	Mint	Added at the end
1 tbsp	Lemon juice	Add first
1–1½ tbsp	Olive oil	Add last
Pinch	Salt

To serve

Small bowl	Mint yoghurt	Greek yoghurt, chopped mint, salt
As needed	Chilli sauce	Your Shark Attack sauce works perfectly
As needed	Coriander oil	Brush lamb, not bread

Method (timed)

Start the stopwatch now.

T+00:00
Marinate the lamb

Mix yoghurt, garlic, lemon zest, ground coriander, fennel, salt and pepper. Coat lamb well and refrigerate.

Why?
Yoghurt tenderises and clings. Warm spices are used as aroma, not as a dominant flavour.
T+00:15
Make the naan dough

Mix flour, baking powder, chilli and yoghurt into a soft dough. Knead briefly, oil lightly and rest.

Why?
This is a no-yeast dough. It will not double in size — relaxation matters more than rise.
T+00:30
Prep slaw (hold undressed)

Slice cabbage, carrot and onion. Combine dry and refrigerate. Do not add herbs or dressing yet.

Why?
Acid and salt too early will soften the cabbage and dull the herbs.
T+01:05
Cook micro naans

Divide dough into very small balls. Roll to 6–7 cm. Cook in a dry medium-hot pan until blistered. Brush with butter and salt, stack under cloth.

Why?
These are supporting breads. They should be soft and warm, not dominant or piping hot.
T+01:25
Pan-roast the lamb

Wipe off excess marinade. Cook lamb in a very hot pan with space, turning only once a crust forms. Total cook time 6–8 minutes.

Why?
Lamb rump and leg prefer hot-and-fast cooking. Overcooking tightens the muscle and makes fat seams chewy.
T+01:35
Rest and finish

Rest lamb briefly and brush with coriander oil. Finish slaw: lemon juice first, wait 2–3 minutes, add herbs, then olive oil last.

Why?
Acid mellows raw onion. Oil last preserves crunch and freshness.

Taste cues

Mid-cook: Lamb should smell savoury and roasted, not spicy or sweet.
Before serving: If the dish tastes rich, it wants acid. If it tastes sharp, it wants yoghurt or bread.

This dish rewards restraint. Stop early rather than late.