Instructions
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- Mix the dried herbs, lemon juice and a little salt and pepper in a large bowl. Add the lamb and toss well. (If you have time, cover and marinate in the fridge for an hour or so for an even better flavour.)
- Preheat your grill to high.
- Mix the vinegar and sweetener in a wide bowl, stir through the onion and set aside to pickle.
- Thread the lamb and pepper chunks onto 4 large or 8 small metal skewers, spray with low-calorie cooking spray and grill for 10-12 minutes or until done to your liking, turning occasionally.
- While the magic is happening under the grill, mix the yogurt with the garlic and a splash of water to help make it more drizzleable. (Give it a taste and make it more garlicky if you dare.)
- Fill the pitta breads with lettuce, tomatoes and the pickled red onion, and slide in the lamb and peppers from the skewers.
- Drizzle on some garlic yogurt, scatter over the mint leaves and grind over some black pepper.
- Serve with lemon wedges, pickled chillies and extra salad (and if you need even more heat, 1 level tbsp hot chilli sauce is just ½ Syn).
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