Name: Lamb kebab pitas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 800g lamb back strap, chopped into 3cm cubes; 2 Tbsp extra virgin olive oil; 1 large cucumber, grated, squeezed to drain away excess liquid; 300g plain Greek-style yoghurt; Sea-salt flakes and freshly ground black pepper, to season; 6 mini pita pockets; 1 red onion, thinly sliced; Seeds of 1 pomegranate; 2 tsp ground sumac; Marinade; 2 Tbsp dried Greek oregano; 3 cloves garlic, finely grated; Juice of 1 lemon; 1 Tbsp white wine vinegar; 3 Tbsp olive oil; 1 tsp ground cumin; Note: Allow 15 marinating

Lamb kebab pitas

Beautifully spiced and citrusy lamb in pita is complete with dollops of cucumber yoghurt.

Serves 6

Prep

10M

Cook

10M

Total

20M

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Ingredients

800g lamb back strap, chopped into 3cm cubes

2 Tbsp extra virgin olive oil

1 large cucumber, grated, squeezed to drain away excess liquid

300g plain Greek-style yoghurt

Sea-salt flakes and freshly ground black pepper, to season

6 mini pita pockets

1 red onion, thinly sliced

Seeds of 1 pomegranate

2 tsp ground sumac

Marinade

2 Tbsp dried Greek oregano

3 cloves garlic, finely grated

Juice of 1 lemon

1 Tbsp white wine vinegar

3 Tbsp olive oil

1 tsp ground cumin

Note: Allow 15 marinating

Method

To make marinade, combine all ingredients in a large bowl.

Add lamb to marinade and toss to coat. Set aside at room temperature for 15 minutes.

Meanwhile, combine oil, cucumber and yoghurt in a bowl, then season. Set aside.

Preheat barbecue flat plate to high. Thread lamb onto 6 metal or pre-soaked bamboo skewers. Cook kebabs for 8-10 minutes, turning occasionally.

To assemble dish, remove lamb from 1 skewer and put in 1 pita pocket. Top with a dollop of the cucumber yoghurt, then a little of the red onion. Sprinkle over a few of the pomegranate seeds and a little of the sumac. Repeat with remaining lamb, pita, yoghurt mixture, onion, seeds and sumac. Serve.

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Ingredients

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