Ingredients
- 600g boneless PGI Welsh Lamb leg steaks, cut into cubes
- 2 tbsp light soy sauce
- Juice of 1 medium orange
- Juice of 1 lime
- ½ tsp red chilli flakes
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp ground ginger
- ½ tsp ground black pepper
For the tzatziki
- 120g reduced fat Greek yogurt
- 1/3 cucumber, halved, deseeded and sliced
- 1 tsp dried mint
To serve:
- 4 pitta breads
- 1 little gem lettuce, shredded
- 1 red onion, peeled and thinly sliced
- 1 lemon, cut in half
15
Cooking Time
10
Prep Time
4
Serves
- Put the lamb into a large bowl and add the soy sauce, orange and lime juice.
- Sprinkle over the dried spices and mix well. Cover and marinate for 10 minutes, or longer in the fridge, if time allows.
- Thread the lamb cubes equally onto 4 metal or wooden skewers (previously soaked in water) for 20 minutes.
- Cook on a preheated moderate grill or on a prepared barbecue for 15 minutes, turning occasionally, or until any meat juices run clear.
- Meanwhile, prepare the tzatziki - in a medium bowl mix together the yogurt, cucumber and mint.
- Warm the pittas, split them in half and divide the lettuce and red onion between them. Top with the lamb, squeeze over the lemon juice and serve with the tzatziki.
