Lamb Souvlaki with Warm Pita and Tzatziki
Ingredients
- 400 grams lamb leg steak - thinly sliced
- 2 tbsp olive oil
- 3 garlic cloves - crushed
- 1 tbsp thyme - leaves only
- 1 tsp dried oregano
- ½ tsp pepper
- ½ tsp salt
- ½ lemon - zest and juice
- 1 baby cos lettuce - chopped
- 2 tomatoes - sliced
- 1 lebenese cucumber - sliced
- 1 capsicum - sliced
- 4 pita wraps
Tzatziki
- 170 gram greek yoghurt
- 1 lebenese cucumber - seeds removed and grated
- 1 tsp white wine vinegar
- 1 garlic cloves
Instructions
- In a large bowl, combine the oil, garlic, thyme, oregano, pepper, salt. Add the sliced lamb and toss to combine. Marinate for at least 2 hours.
- Combine all the ingredients for the tzatziki and let it sit (this can also be made ahead when you marinate the meat)
- Heat a pan with a dash of olive oil on medium high. Add the lamb and cook for about 5-6 minutes, or until well browned and crispy. Remove from the pan and let rest for a couple of minutes.
- Heat another pan on the stove on low heat. Cook each pita for about 30 seconds on each side and place on a plate under a towel to keep warm while you do them all.
- To assemble, spread the tzatkiki in each wrap. Place some lettuce, tomato, cucumber in and top with lamb. Enjoy.
Tips and Variations
VEGETARIAN - Use 2 x 400 gram tinned chickpeas and cook in the same way with the meat marinade.
GLUTEN FREE - Use GF wraps
SHORTCUTS AND VARIATIONS - Buy tzatziki (our favourite is the fresh fodder brand).
Nutrition
Calories: 576kcal | Carbohydrates: 44g | Protein: 28g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 75mg | Sodium: 678mg | Potassium: 681mg | Fiber: 4g | Sugar: 6g | Vitamin A: 661IU | Vitamin C: 43mg | Calcium: 162mg | Iron: 3mg
