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Greek lamb pita pockets

  • 0:20 Prep
  • 0:10 Cook
  • 8 Servings

Ingredients

  • 2 teaspoons Greek lamb or souvlaki seasoning
  • 1 lemon, rind finely grated, halved
  • 220g lamb backstrap
  • 1 Lebanese cucumber, halved lengthways
  • 200g cherry tomatoes, quartered
  • 60g feta, crumbled
  • 1/2 small red onion, thinly sliced
  • 140g tub tzatziki
  • 1 tablespoon chopped fresh dill
  • 4 wholemeal pita pockets
  • 30g baby spinach

Method

  • 1
    Preheat a chargrill pan or barbecue grill on medium-high. Sprinkle the seasoning and lemon rind over both sides of the lamb. Season well with pepper. Lightly spray the lamb with oil. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a tray and squeeze over some lemon juice. Cover loosely with foil and set aside for 5 minutes to rest. Thinly slice the lamb.
  • 2
    Meanwhile, use a teaspoon to remove the cucumber seeds and discard, then thinly slice. Place in a bowl with the tomato, feta and onion. Toss gently to combine. Combine tzatziki and dill in a separate bowl.
  • 3
    Meanwhile, use a teaspoon to remove the cucumber seeds and discard, then thinly slice. Place in a bowl with the tomato, feta and onion. Toss gently to combine. Combine tzatziki and dill in a separate bowl.

Source: taste.com.au

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