Lamb souvlaki

Author: Bronwen King - NZ registered nutritionist

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 20 mins , plus 30 mins marinating

Hands-on time: 20 mins

Ingredients

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1 tablespoon ground cumin

1 teaspoon crushed garlic

1 lemon, 2 tablespoons juice

1 tablespoon olive oil

500g lean lamb, diced or cut in strips

4 tortillas or thin pita rounds

4 teaspoons sweet chilli sauce

½ telegraph cucumber, finely sliced

2 large tomatoes, finely sliced

½ red onion, finely sliced

4 tablespoons reduced-fat Greek yoghurt

Instructions

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1 To make marinade, combine cumin, garlic, lemon juice, oil and salt and pepper in a shallow dish. Add lamb and mix to combine. Cover and refrigerate for 30 minutes to marinate.

2 Spray oil in a heavy-based pan. Add lamb and cook until cooked through but slightly pink inside. Set aside for 5 minutes. Heat tortillas by microwaving or toasting.

3 Spread each tortilla with 1 teaspoon sweet chilli sauce. Top with cucumber, tomato, red onion and lamb. Finish with 1 tablespoon Greek yoghurt. Roll up and serve.

Nutrition Info (per serve)

Calories 387 cal

Kilojoules 1620 kJ

Protein 30 g

Total fat 17 g

Saturated fat 5 g

Carbohydrates 30 g

Sugar 7 g

Dietary fibre 3 g

Sodium 300 mg

Calcium 90 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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