The finished recipe. Lamb Shish Kebab in PittaIngredients 1 to 6. 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 lettuceIngredients 7 to 11. 5 g Olive oil. Juice of half a lemon Lemon juice. 2 cloves, about 6 g Garlic. 1 tsp Dried oregano. To taste SaltStep 1. Mix the oil, lemon, crushed garlic, oregano and salt. Turn the lamb through it and leave for an hour, or overnight.Step 2. Thread the lamb onto two skewers alternating with pieces of pepper and onion.Step 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.Step 4. Warm the pitta, split it, and fill with the shredded lettuce, the lamb and vegetables slid off the skewers, and the tzatziki.
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