Grilled lamb and watercress gyros
7
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Spice up your lamb with pepper and paprika blend. You'll get a little kick in every bite!
Ingredients
Red onion
1 medium, sliced into rings
Red capsicum
1 medium, sliced
Yellow capsicum
1 medium, sliced
Lamb backstrap, raw
288 g, (buy 360g), fat trimmed
Olive oil
1 tbs
Ground paprika
1 tsp, (mild)
Pepper
½ tsp
Pita bread
300 g, (4x75g)
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (140g)
Lemon juice
2 tbs
Watercress
1 cup(s), (1/2 bunch), sprigs picked
Tomato(es)
1 large, finely chopped
Fresh mint
¼ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a chargrill or barbecue with oil. heat over medium-high heat. Add the onion and combined capsicum and cook for 5-7 minutes or until golden and tender. Transfer to a medium bowl.
2
Reheat the chargrill or barbecue over high heat. Drizzle both sides of lamb with the oil and sprinkle with seasoning, paprika and pepper. Cook for 2-3 minutes each side or until cooked to your liking. Cover the lamb with foil and set aside to rest for 5 minutes before thinly slicing.
3
Meanwhile, cook the bread, turning once, for 1 minute each side or until warmed through. Combine the yoghurt and lemon juice in a small bowl.
4
Place the bread on serving plates. Top with the watercress leaves, capsicum mixture, lamb, yoghurt mixture, tomato and mint. Fold the bread over to enclose filling
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