lean lamb leg steak
400 g, (buy 500g) fat trimmed, thinly sliced
2 clove(s), crushed
½ medium, thinly sliced
¼ cup(s), (45g)
Wattle Valley, Wraps, Soft Wholegrain
low-fat Greek yoghurt
⅓ cup(s), (95g)
- Combine lamb, garlic, cumin, oil and 1 tablespoon juice in a medium bowl. Combine onion, sumac and remaining juice in a small bowl.
- Preheat a chargrill or barbecue over medium-high heat. Thread lamb onto 8 wooden or metal skewers. Lightly spray skewers with oil. Cook skewers for 3–4 minutes each side or until cooked to your liking.
- Spread hummus onto wraps and top with tabouli. Use a fork to remove meat from skewers and place on tabouli. Sprinkle yoghurt with pepper. Top kebabs with onion mixture, yoghurt and chilli sauce. Serve.