Rosemary lamb pitta with greek salad.
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | And a half oz 75 g lean lamb | |
| Cubed | ||
| Quarter tsp crushed dry | ||
| Rosemary | ||
| 1 | 2 oz 60 g pitta bread. | |
| Salt and pepper. | ||
| 1 | small | Tomato chopped. |
| 1 | One inch 2,5 cm piece of | |
| Cucumber, chopped. | ||
| Half oz 15 g feta cheese | ||
| Crumbled | ||
| 2 | larges | Black olives, sliced. |
| Lettuce leaves shredded. | ||
| 1 | teaspoon | Lemon juice. |
Directions
1. Thread the lamb onto a kebab stick or bamboo skewer. Place on a grill rack. Sprinkle with rosemary and grill until the fat stops dripping and the meat is golden brown. 2. Warm the pitta bread under the grill and then cut in half and split open to form pockets. Remove the lamb from the skewer and stuff it into the pitta bread. Season lightly to taste. 3. Mix together the tomato, cucumber, cheese olives and lettuce. Sprinkle with lemon juice and use to fill the pitta pockets. Serve at once.
Preparation 5 minutes Cooking 8 minutes Serves 1 325 calories Selections
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