Zesty lemon, fragrant oregano, garlic and a touch of smoky paprika are all flavours which make Greek holidays unforgettable. Make the most of the long summer days at home with Angus & Oink’s Big Phat Greek Rub, bringing that same savoury punch to your own kitchen.
Transform your cooking with a classic Greek Souvlaki: marinate tender meat in olive oil, garlic, lemon, and a generous dusting of Big Phat Greek Rub, then grill until juicy and caramelised. Serve with warm pitta, fresh tzatziki, and roasted vegetables.
After years of exploring flavours across the globe, husband and wife Scott and Malissa Fraser found themselves captivated by the sun-soaked tastes of Greece. From the sizzling street food stalls of Athens to the fragrant herbs and spices of the islands, Greek food culture left a lasting impression. Determined to bottle that sunshine, they created Big Phat Greek – a seasoning blend that channels the zing of lemon, the punch of garlic, and the warmth of Mediterranean herbs. It’s their way of bringing the lively, generous spirit of Greek cooking back home to Scotland.
Big Phat Greek is one of Angus & Oink’s much-loved flavours now available at Tesco, as part of a new range of 18 seasonings, sauces, and meal kits inspired by street food and barbecue hotspots from around the world.
RECIPE: Lamb Flatbreads with Garlic Yoghurt
Ingredients
For the lamb marinade:
400 g lamb shoulder, diced
2 tbsp olive oil
2 tbsp Big Phat Greek seasoning
Juice of ½ lemon
Large pinch of salt
For the garlic yoghurt:
250ml Greek yoghurt
2 cloves garlic, crushed
Juice of ½ lemon
Large pinch of salt
Large pinch of black pepper
For the flatbreads:
200 g plain flour
100 g warm water
Drizzle of olive oil and cold-pressed rapeseed oil
Large pinch of salt
Large pinch of pepper
1 tbsp Big Phat Greek seasoning
Optional toppings:
Sliced red onion
Lettuce
Tomato
Feta
Chips
Method
Place all the marinade ingredients into a zip-lock bag with the diced lamb. Seal, shake well to coat, and refrigerate for at least 12 hours or overnight.
In a large bowl, combine the flour, seasoning, salt, pepper, and oil. Gradually pour in the warm water, stirring until no dry flour remains. Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Wrap in cling film and refrigerate.
In a small bowl, mix together the yoghurt, garlic, lemon juice, salt, and pepper. Set aside.
Remove the dough from the fridge and divide into two equal portions. On a floured surface, roll or press each piece into a rough circle.
Thread the marinated lamb onto skewers. Grill or pan-fry over medium–high heat, turning until seared and cooked through.Lightly oil a frying pan and place over medium heat. Cook each flatbread for 2–3 minutes per side, until bubbles form and they puff up.
Place the flatbreads on plates. Add garlic yoghurt, lamb, and any desired toppings such as salad, feta, and chips. Fold or wrap to enjoy.
