Shish kebabs in pita bread with tahini dressing
Cooked lamb loin
Tahini sesame butter
Plain fat free yogurt
4 tbsp(s), Greek style
1 clove(s), medium, peeled and crushed
½ medium, (red), sliced thinly
White pita bread(s)
8 cup(s), chopped
Chopped green chili(es)
8 cup(s), (or red), fresh, pickled
- Preheat the grill to medium. Thread the chunks of lamb onto 4 metal skewers. Mix the mint extract with 1 tbsp warm water and brush over the lamb. Cook under the grill for 10 minutes until browned and tender. Warm the pittas under the grill for 2 minutes turning once.
- Mix the tahini sesame butter, yoghurt and garlic together with 1 tbsp water.
- Split the pitta breads, fill with salad leaves, meat, red onion, chilli and tahini dressing and serve immediately.