Crete

Lamb Pitta

Ingredients

  • 225g lamb fillet - sliced into 1 cm slices
  • half an onion - grated
  • 3 garlic cloves
  • salt and fresh ground black pepper
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 4 tbsp olive oil
  • 2 pitta breads

Method

  • Toss the lamb with the onion in a mixing bowl.
  • Mash the garlic with a little salt. Add the mashed garlic, 1 teaspoon of black pepper, cumin, cayenne and olive oil to the sliced lamb and toss well.
  • Cover and marinate in the refrigerator for at least 20 minutes, longer if time permits.
  • Heat a heavy-based frying pan or griddle until very hot.
  • Add the lamb to the frying pan or griddle, allowing 2 minutes each side. Alternately, chargrill or grill the lamb strips.
  • Meanwhile, warm the pitta breads. Slice along the pitta breads to form 4 pockets.
  • Fill the pitta pockets with the freshly cooked lamb, lemon juice, yoghurt, oregano and spring onion and serve at once.

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