Souvlakia![]() ![]() ![]() ![]() |
Ingredients
|
Method |
Energy kJ (kcal) | 1802 (430) |
Protein (g) | 26.3 |
Fat (g) | 16.5 |
Saturated (g)
|
3.9 |
Carbohydrate (g) | 42.2 |
Sugars (g)
|
4.5 |
Sodium (mg) | 381 |
Iron (mg) | 3.8 |
Zinc (mg) | 4.1 |
Vitamin B12 (ug) | 2.4 |
Vitamin D (ug) | N/A |
Selenium (ug) | 6.9 |
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.
This recipe is from Allyson Gofton's cookbook, Cook.