LAMB SOUVLAKI WRAP

Isn’t Souvlaki one of the best meals in the world? Whenever I go out to West End in Brisbane I love to go to Greek restaurants, however I usually can’t go past chicken souvlaki. On Saturday lunch I decided to try my hand at cooking with lamb. Now, if you are a regular reader of the blog, you know that I rarely cook with lamb. Very, very rarely. However, sometimes you must explore the unfamiliar. A very simple recipe, the most difficult part being that you have to marinade the lamb for 30 minutes. Unfortunately it is not dairy-free, as I have yet to figure out how to make tzatziki dairy-free (but I will find a way!). 

INGREDIENTS


Lamb

• 350g lean lamb, cut into small 3cm pieces
• 3 teaspoons dukkah (any mix will do, I used almond dukkah)
• 1/2 a red onion, finely chopped
• 2 garlic cloves, finely chopped
• a handful of washed lettuce
• 1 tomato, finely sliced into thin wedges
• 4 x Gluten-free wraps or 4 x Pita Bread

Yoghurt tzatziki 

• 1/2 cup natural yoghurt, 99% fat free
• 1 large lebanese cucumber, finely grated
• 1/8 teaspoon chilli powder
• 1 teaspoon ground coriander
• pinch of sea salt 

COOKING 

1. Combine the lamb pieces, dukkah, red onion and garlic cloves in a medium bowl. Refrigerate for 30 minutes. 

2. After grating the cucumber finely, place the cucumber in a tea towel tightly. Rinse the excess moisture from the tea towel, then place the cucumber in a small bowl. Add the yoghurt, chilli, coriander and sea salt and stir well to combine. Add 2 tablespoons water to thin out the tzatziki. 

3. Preheat a fan-forced oven to 200 degrees celsius. Line a baking tray with baking paper and spread lamb around the tray. Cook for around 10 minutes or until lamb is browned and cooked through. Remove from the oven. 

4. On each wrap / pita bread, spread tzatziki and top with cooked lamb, tomato and lettuce. Serve whilst lamb is warm. 

Serves / 4 

Total Preparation time / 30 minutes (inclusive of refrigeration time)

Total Cooking time / 12 minutes 

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