Ingredients
800g quality diced lamb
200g natural yoghurt
Handful fresh mint
Handful fresh oregano
1 hot red chilli
5 small pita breads
2 x Lebanese cucumber
1 x small red capsicum
2 x truss tomatoes
100g rocket
Olive oil
Olive oil spray
Salt & Pepper for taste
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Method |
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Place lamb in bowl and add finely chopped mint, oregano and chilli. Then add yoghurt and mix well. Season with salt and pepper then cover and set in fridge for a few hours to marinade.
Meanwhile, chop cucumber, capsicum and tomatoes into equal sized pieces, approx 1cm, and mix together in bowl. Season with salt and pepper.
Rinse and drain rocket.
Cut pita breads in half and slice through them to create a pocket. Spray inside and out lightly with olive oil spray and wrap in foil.
When ready to cook the lamb, set the rocket and salad in piles on a serving platter and drizzle with olive oil. Also place the wrapped pita pockets in a low heat oven to warm them through.
Heat the barbeque to high then pour the lamb onto the plate and cook until lovely and browned, turning only a couple of times.
When lamb is cooked, place onto the platter with salad items and serve with warmed pita pockets.
Serve as an entree or great as a party snack.
Makes approx. 10 pockets.
Deakin Estate Rose would be delightful with this tasty and light snack.
Recipe by LittlePearl
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