Lamb Kebab, Tzatziki and Salad Pittas
An easy, speedy summer recipe with bags of flavour. If you don’t have skewers, simply fry the diced lamb in a large frying pan.
Method
Based on 4 servings, adjust as needed.
Step 1
To make the kebabs, trim any tough sinew or large pieces of fat from the lamb steaks and cut into 3cm dice. Mix with the cumin seeds, half the olive oil, a pinch of salt and some black pepper and thread onto the skewers.
Step 2
Set a griddle pan or large frying pan over medium heat and cook the kebabs for 10 minutes, turning a few times, until browned on all sides and cooked through. The meat will be pink, so if you prefer lamb more well done cook for another 2-3 minutes. Set aside to rest whilst you make the salad.
Step 3
Whilst the lamb is cooking, deseed and dice the cucumber and tomatoes, finely chop the parsley and add to a large bowl alongwith the lemon zest and juice, remaining olive oil, a pinch of salt and some black pepper. Warm the pittas in the toaster or the oven.
Step 4
Bring the lamb kebabs, salad, warmed pitas and tzatziki to the table for everyone to help themselves to.
- Ingredients
- Based on 4 servings
-
4 Wholemeal Pittas 1x Food Doctor Stone Baked Seed & Cereal Pitta x6 360g -
30g Parsley, finely chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
2 tsp Cumin Seeds 1x Sainsbury's Cumin Seed 38g -
1 Lemon, zest and juice 1x Sainsbury's Lemons -
0.5 Cucumber, deseeded and diced 1x Sainsbury's Whole Cucumber -
4 tbsp Olive Oil 1x Sainsbury's Olive Oil 1L -
4 Bamboo Skewers 1x Sainsbury's Bamboo Skewers x70
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4 Lamb Leg Steaks 2x Sainsbury's British or New Zealand Lamb Leg Steaks 300g -
200g Tzatziki 1x Sainsbury's Tzatziki 200g -
450g Tomatoes, deseeded and diced 1x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g