Lamb souvlaki with pickled lettuce
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A simple light and delicious dish that can be made for a relaxed weekend lunch or a quick mid-week meal.
Ingredients
Lamb fillet (tenderloin), raw
400 g, cut into 3cm pieces
Red onion
½ medium, thinly sliced
Smoked paprika
2 tsp
Fresh thyme
1 tsp, finely chopped
Dried oregano
2 tsp
Cherry tomatoes
200 g
Lebanese cucumber
1 medium, halved lengthways, thinly sliced
Iceberg lettuce
1 leaf, shredded, chopped
Fresh red chilli
1 whole, deseeded, finely chopped
Red capsicum
1 medium, thinly sliced
Caster sugar
1 tsp
Salt
½ tsp, flakes
Vinegar
2 tbs, white
Black olives, drained
⅓ cup(s), (40g mixed olives)
Reduced fat feta cheese
50 g, crumbled
Wholemeal tortilla
4 small, (4 x 40g)
99% fat-free, plain Greek yoghurt, unsweetened
¼ cup(s), (60g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine lamb, paprika, thyme and half the oregano in a large bowl. Cover and set aside for 15 minutes.
2
Meanwhile, combine lettuce, chilli, vinegar, sugar and salt in a large bowl. Cover and set aside for 10 minutes. Drain.
3
Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Thread lamb onto 4 metal or wooden skewers (see note). Cook lamb for 2 minutes each side or until browned and cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 2 minutes.
4
Meanwhile, combine capsicum, cucumber, tomatoes, onion, olives, feta and remaining oregano in a large bowl.
5
Top wraps with pickled lettuce and lamb skewers. Serve with Greek salad and yoghurt.
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