Lamb Shish Kebab in Pitta
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Takeaway shish can easily reach 800 kcal by the time the bread is buttered and the sauces go on. The version here is 557 with everything included.
Leg steak cut into cubes is the right cut for skewers. Neck or shoulder is more forgiving but roughly 50% more calories at the same weight.

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