Lamb Souvlaki

Serves 1. Per serve: 529 calories, 2215 kJ, 19g protein

INGREDIENTS:

• 1 medium wholegrain pita bread
• 100g lean lamb, diced
• 1/2 cup cucumber, diced
• 1/2 tomato, diced
• 1/2 shredded lettuce
• 1/4 cup red onion, sliced
• 3-4 black olives, halved
• 15g reduced-fat feta cheese
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon cumin
• 2 teaspoons lemon juice
• 1 teaspoon olive oil
• 2 tablespoons low-fat natural yoghurt
• 3/4 clove garlic, crushed
• 1 tablespoon grated cucumber (optional)
• Spray oil

METHOD:

1. Preheat oven to 160°C.
2. Combine cumin, ½ teaspoon garlic, 1 teaspoon lemon juice and olive oil in a small bowl. Add lamb and mix to combine.
3. Heat a non-stick frying pan and cook the lamb for 4-5 minutes, or until cooked through and tender.
4. Meanwhile, place pita bread on a non-stick oven tray and warm in the oven for 3-4 minutes, or until pita bread is warm.
5. Place yoghurt, ¼ teaspoon crushed garlic, 1 teaspoon lemon juice and grated cucumber in a bowl and stir to combine.
6. Serve pita bread on a plate with salad, olives and lamb on top. Crumble feta over lamb and salad. Drizzle with yoghurt dressing