Greek Lamb Pita Pockets

A great twist to the traditional sandwich, these pita pockets are filling and delicious.

The ingredient of Greek Lamb Pita Pockets

• 2 teaspoons greek lamb or souvlaki seasoning
• 1 lemon rind finely grated halved
• 220g lamb backstrap
• 1 lebanese cucumber halved lengthways
• 200g cherry tomatoes quartered
• 60g feta crumbled
• 1 2 small red onion thinly sliced
• 140g tub tzatziki
• 1 tablespoon chopped fresh dill
• 4 wholemeal pita pockets
• 30g baby spinach

The Instruction of greek lamb pita pockets

• preheat a chargrill pan or barbecue grill on medium high sprinkle the seasoning and lemon rind over both sides of the lamb season well with pepper lightly spray the lamb with oil cook the lamb for 3 4 minutes each side for medium or until cooked to your liking transfer to a tray and squeeze over some lemon juice cover loosely with foil and set aside for 5 minutes to rest thinly slice the lamb
• meanwhile use a teaspoon to remove the cucumber seeds and discard then thinly slice place in a bowl with the tomato feta and onion toss gently to combine combine tzatziki and dill in a separate bowl
• meanwhile use a teaspoon to remove the cucumber seeds and discard then thinly slice place in a bowl with the tomato feta and onion toss gently to combine combine tzatziki and dill in a separate bowl

Nutritions of Greek Lamb Pita Pockets

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