Lamb kebab

1. 1

   Toss the lamb with the onion in a mixing bowl.

2. 2

   Mash the garlic with a little salt. Add the mashed garlic, one teaspoon of black pepper, cumin, cayenne and olive oil to the sliced lamb and toss well.

3. 3

   Cover and marinate in the refrigerator for at least 20 minutes, longer if time permits.

4. 4

   Heat a heavy-based frying pan or griddle until very hot.

5. 5

   Add the lamb to the frying pan or griddle, allowing two minutes each side. Alternately, chargrill or grill the lamb strips.

6. 6

   Meanwhile, warm the pitta breads. Slice along the pitta breads to form four pockets.

7. 7

   Fill the pitta pockets with the freshly cooked lamb, lemon juice, yoghurt, oregano and spring onions and serve at once.

1 serving ≈ 275 g

Nutrition values are estimates. - means data is unavailable.