A great summer dish. The left overs are always great for lunch the next day. Enjoy and let me know how you go.

Lamb Souvlaki

Ingredients:

Pita Pocket Bread

Olive Oil and Water to slightly moisten pita bread

1/3 Cup Fresh Mint Finely chopped

Lamb Cubed

Juice of a Lime

Baby Spinach Desired amount per person

Cucumber deseeded, halved and sliced

Red or Yellow pepper / capsicum diced

Cherry Tomato’s halved

1/2 Red Onion roughly chopped

Dressing:

100ml Greek Yoghurt

4 Large Garlic Gloves finely chopped

10cm Cucumber grated and squeezed dry

1 x Chili

Pinch Sea Salt

Method:

1. Combine dressing ingredients and keep in fridge while preparing the rest.
2. Cube lamb place into a bowl tossing lime juice through and set aside.
3. Remaining salad ingredients place into salad bowl ready to place into pita pocket.
4. Cook Lamb in a skillet or pan.
5. Heat oven to 180 degrees Celsius, brush or sprinkle water and oil place into the oven for 3 min turn and leave for a further 2min. Cut along edge then pull open to form pocket (If you stuff this us place ingredients on top of pocket. No one will know)
6. Place salad and lamb in pocket dollop dressings, sprinkle with fresh mint and enjoy.