- Dairy free
- Egg free
- High in dietary fibre
- High in protein
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Shellfish free
- Soy free
- 1 serve veg or fruit
Experience a taste of Greece with these lamb souvlaki pitas, where tender, flavourful lamb meets fluffy pita bread for a deliciously satisfying meal on the go.
- Serves4
- Cook time10 minutes
- Prep time15 minutes, + 5 mins marinating & 5 mins resting time
Ingredients
- 400g Coles Australian Lamb Rump Roast
- 1 tbs coarsely chopped oregano
- 1 lemon, rind finely grated, juiced
- 1 tbs extra virgin olive oil
- 1 tbs honey
- 4 wholemeal pita breads, chargrilled
- 200g Coles Hommus
- 2 vine-ripened tomatoes, sliced
- 1 Lebanese cucumber, peeled into ribbons
- 1/2 bunch flat-leaf parsley, leaves picked
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cut lamb into 2cm pieces and place in a large bowl with the oregano, lemon rind and oil. Season. Set aside for 5 mins to develop the flavours. Thread onto 8 metal or soaked bamboo skewers.
Step 2
Heat a barbecue grill on high. (Alternatively, prepare a camp fire and heat a heavy-based flameproof frying pan over low embers.) Cook skewers, turning, for 10 mins or until browned and cooked through. Transfer to a clean large bowl and set aside for 5 mins to rest.
Step 3
Drizzle skewers with honey, lemon juice and any lamb juices. Divide bread among plates with hommus. Top with tomato, cucumber, skewers and parsley.
Recipe tip
COOK. STORE. SAVE.
Use it up: Make herb butter with some leftover parsley – finely chop and mix with butter, then spread on crusty bread slices and cook over the camp fire.
Smart swap: Cooking for vegetarians? Take a packet of falafel balls with you to offer as a tasty meat-free filling for the pitas.
Lamb souvlaki pitas
- Serves4
- Cook time10 minutes
- Prep time15 minutes, + 5 mins marinating & 5 mins resting time
Ingredients
- 400g Coles Australian Lamb Rump Roast
- 1 tbs coarsely chopped oregano
- 1 lemon, rind finely grated, juiced
- 1 tbs extra virgin olive oil
- 1 tbs honey
- 4 wholemeal pita breads, chargrilled
- 200g Coles Hommus
- 2 vine-ripened tomatoes, sliced
- 1 Lebanese cucumber, peeled into ribbons
- 1/2 bunch flat-leaf parsley, leaves picked
Description
Experience a taste of Greece with these lamb souvlaki pitas, where tender, flavourful lamb meets fluffy pita bread for a deliciously satisfying meal on the go.
Method
Step 1
Cut lamb into 2cm pieces and place in a large bowl with the oregano, lemon rind and oil. Season. Set aside for 5 mins to develop the flavours. Thread onto 8 metal or soaked bamboo skewers.
Step 2
Heat a barbecue grill on high. (Alternatively, prepare a camp fire and heat a heavy-based flameproof frying pan over low embers.) Cook skewers, turning, for 10 mins or until browned and cooked through. Transfer to a clean large bowl and set aside for 5 mins to rest.
Step 3
Drizzle skewers with honey, lemon juice and any lamb juices. Divide bread among plates with hommus. Top with tomato, cucumber, skewers and parsley.