Lamb souvlaki

Casual and easy, this is a great meal for those nights when your family are coming and going. Quick to throw together and if it doesn't all get eaten, it makes a great lunch the next day. Serve on a large plate in the middle of the table and let everyone make their own.

Preparation & Cooking time: 10 minutes
Difficulty: Easy
Servings: Serves 4

Ingredients: 4 wholemeal pita bread
400 g cooked lamb, warm
½ red onion, finely sliced
250 g cherry tomatoes, halved
1 Lebanese cucumber, sliced
2 handfuls baby spinach leaves
Yoghurt dressing
4 tablespoons Greek yoghurt
2 tablespoons mint sauce
1 garlic clove, crushed
1 handful mint leaves, chopped

Method

1 Preheat oven to 160°C.

2 Wrap the pita bread in foil and warm for 3 minutes in oven. 

To make yoghurt dressing, mix all sauce ingredients in a bowl. Taste and adjust to your liking.

Remove pita from the oven and lay the leftover warm lamb and salad down the middle of the pita bread. Spoon over dressing, wrap and devour!

Tip: For a gluten-free option, put the lamb and toppings in a crisp lettuce cup.

Leftovers: Make some extra pita wraps and roll up in foil to put in lunchboxes tomorrow. 

Variations: Leftover roast chicken would also work well in this recipe.

 

Recipe from Summer TABLE by Jodie Blight

Summer Table by Jodie Blight