
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
-
1Preheat 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.
-
2Meanwhile, 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.
-
3Meanwhile, 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