Greek lamb souvlaki sticks with mint and cucumber salad
What’s great about it:
Lamb pita wraps topped with fresh and tasty herbs are a great way to change up the lunch or dinner menu. Perfect for entertaining too, these pita wraps are an excellent choice.
Serves 4 | Prep time 30 minutes | Cook time 15 minutes
500g lamb mince
80g small onion, diced
1 garlic clove, crushed
1 large handful flat leaf parsley, chopped
Pepper to season
60ml Olive Oil
1 lemon, juice squeezed
125g Greek yoghurt
2 small cucumbers, chopped
150g iceberg lettuce, chopped
30g feta, reduced fat
1 large handful mint, chopped
4 small pita breads
2 large tomatoes, diced
3 tablespoons of chopped dill
SOAK skewers in water for 30 minutes.
MIX lamb, onion, garlic, parsley and seasoning in a large bowl.
COMBINE lemon juice, 1/3 of the oil, yoghurt, cucumber, lettuce, feta, mint.
GRILL pita bread in a pan over a moderate heat.
FRY lamb portions in remaining oil for 3 – 4 minute on each side, until cooked and slightly charred.
SPREAD yoghurt mixture onto pita and top with lamb portion. Garnish with tomato and fresh dill.
Recipe courtesy of: Dominique Rizzo