Lamb Souvlaki Pita

Ingredients

• 1 pack Silver Fern Farms Lamb Medallions
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 Tbsp olive oil
• ⅓ cucumber, grated
• 2 sprigs mint, leaves finely chopped
• ½ cup Greek yoghurt
• 2 Tbsp lemon juice
• 2 tomatoes, sliced
• ¼ red onion, finely sliced
• Salad greens
• 1 cup potato fries
• Pita bread
  

Method

Preheat the oven to 220C.

Line a roasting dish with foil and place a wire rack on top.

Grate the cucumber and place in a sieve. Season with salt and allow the liquid to drain.

Remove Silver Fern Farms Lamb Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins. Cut into bite sized pieces.

Combine the Lamb with cumin, oregano, thyme, rosemary, salt and pepper, and olive oil.

Thread onto metal skewers. Rest on the wire rack. Grill for 8 mins, then drizzle with a little extra oil if needed. Turn the skewers and grill for a further 8 mins.

Meanwhile, to prepare the tzatziki, combine the cucumber, mint, yoghurt, and lemon juice. Season to taste with salt and pepper.

Lightly oil the pita bread and grill for 5 mins.

Assemble the pita with salad greens, tomatoes, red onion, tzatziki, fries, and lamb souvlaki from the skewers.