Lamb Kofta Pitas
Ingredients (serves 2)
4 x Lamb grill sticks
½ red cabbage finely sliced
½ little gem lettuce roughly chopped
½ red onion sliced
2 tomatoes chunky chopped
2 sprigs mint finely chopped
40g red wine vinegar
40g boiled water
2 pita breads
- Pour 100ml of boiled water into a heat proof bowl and add the sliced cabbage, lettuce, red onion, tomato, red wine vinegar and a healthy pinch of salt and pepper. Give it a stir and let sit for 10 minutes. This is your quick-pickled salad.
- Meanwhile, heat a frying pan to a medium heat and with a drizzle of olive oil, add the lamb grill sticks. Cook for 8 minutes turning occasionally, ensuring the lamb is nicely browned and fully cooked.
- Using a flick with your hands, sprinkle some water over your pita and cut in half. Toast for a couple of mins to create your pita pocket.
- The build! Spread the tzatziki inside the pita pocket along with the quick pickled salad. Roughly chop or tear the lamb grill sticks into bite sized pieces and add to the pita. Garnish with a dollop of tzatziki salt, pepper, and the chopped mint.