Paprika lamb kebab wraps
Photography by Ben DearnleyFor take-away taste at home, try these paprika lamb kebab wraps.
Preparation Time
10 - 25 minutes
Cooking Time
10 minutes
Serves 4
Ingredients
8 (about 600g) lamb fillets,
cut into 3cm pieces
1 tbs lemon juice
1 tbs sweet paprika
2 tsp dried oregano
1 garlic clove, crushed
1 tbs olive oil
4 pita bread
1 small butter lettuce, leaves separated
1 red capsicum, seeded, thinly sliced
1 red onion, thinly sliced
1 Lebanese cucumber, cut into ribbons
Natural yoghurt, to serve
Method
Combine the lamb, lemon juice, paprika, oregano, garlic and oil in a medium glass or ceramic bowl. Cover and set aside for 15 minutes to marinate.
Heat oil in a large frying pan over high heat. Add one-third of the lamb and cook, turning occasionally, for 1-2 minutes or until brown all over and cooked to your liking. Transfer to a plate.
Repeat in 2 more batches with the remaining lamb. Remove from heat and set aside for 5 minutes to rest.
Place a pita bread on each serving plate. Top with the lettuce, capsicum, onion and cucumber. Add a dollop of the yoghurt and top with a few pieces of the lamb. Roll up to enclose the filling. Serve immediately.
Notebook: - February 2008
Recipe by Sarah Hobbs
