Lamb Shish Kebab in Pitta

Make lamb shish kebab in pitta, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
160 g Lamb leg steak, fat trimmed, in 3 cm cubes (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
1 pitta, about 60 g Wholemeal pitta
80 g Red pepper
60 g Red onion (In wedges for the skewer.)
50 g Tzatziki
50 g Little gem lettuce
5 g Olive oil
Juice of half a lemon Lemon juice
2 cloves, about 6 g Garlic
1 tsp Dried oregano
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Mix the oil, lemon, crushed garlic, oregano and salt. Turn the lamb through it and leave for an hour, or overnight.
2. Thread the lamb onto two skewers alternating with pieces of pepper and onion.
3. Grill under a high grill or on a griddle for ten to twelve minutes, turning every three, until charred at the edges and just pink inside.
4. Warm the pitta, split it, and fill with the shredded lettuce, the lamb and vegetables slid off the skewers, and the tzatziki.

Contains gluten cereals and milk.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/lamb-shish-kebab-pitta-salad

AI-generated images illustrating the recipe.

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