Popular Greek Wrap with Lamb Steaks
4 - 5
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Quick and Easy,
500g Quality Mark lamb steaks
1 roughly chopped onion
3-4 tsp minced garlic cloves
3 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp cinnamon
To Make Slouvakia
Put the onion, garlic and oil in a food processor and process until well blended.
Pulse in the cumin, coriander, paprika and cinnamon, adding a good seasoning of salt.
Alternatively grate the onion and mix with the ingredients.
Cut the lamb into 1.5-2cm size pieces and place in a shallow dish.
Pour the onion mixture over the lamb and toss to coat.
Cover and refrigerate for 30 minutes or up to overnight.
Heat the barbecue hot plate to high and brush liberally with oil.
Drain any gathering liquid from the lamb.
Pile the pieces onto the hot, hot plate.
Toss so the lamb browns quickly on all sides but remains pink and juicy on the inside.
Stuff pieces into warmed pita pockets with lettuce greens and top with cumin-spiked coleslaw.
Yoghurt can be served on the side if wished.
Nutrition Information per Serving (262g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)