Lamb souvlaki

Author: Bronwen King - NZ registered nutritionist

Photographer: Melanie Jenkins

First published: Apr 2011

Serves: 4

Time to make: 20 mins , plus 30 mins marinating

Hands-on time: 20 mins

Total cost: $17.76 / $4.44 per serve

(at time of publication)

Ingredients

More weights & measures

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

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 387cal

Kilojoules 1620kJ

Protein 30g

Total fat 17g

–Saturated fat 5g

Carbohydrates 30g

–Sugars 7g

Dietary fibre 3g

Sodium 300mg

Calcium 90mg

Iron 4mg

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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