B00CU1W244_EBOK

1 SERVE =
1 unit protein
1 unit bread
¼ unit dairy
1 unit vegetables
Lamb souvlakis with
pickled cucumber
MAKES 4 PREP 15 mins
This healthy version of classic takeaway food
is every bit as good, if not better, than the
original. Use leftovers from the braised lamb
shoulder recipe, or any cooked lamb.
⅔ cup (190 g) reduced-fat plain yoghurt
1 small clove garlic, very finely chopped
1 tablespoon lemon juice
4 pita breads, warmed
400 g shredded Braised Lamb Shoulder
(see page 84), gently warmed
12 slices Pickled Cucumber (see page 201)
2 tomatoes, sliced
6–8 iceberg lettuce leaves, shredded
1
2
Combine the yoghurt, garlic and lemon juice
in a small bowl and season to taste.
Spread 1 tablespoon of the yoghurt mixture
on each pita bread, then top with the lamb,
cucumber, tomato and lettuce. Drizzle over the
remaining yoghurt mixture and roll to enclose.
Tip: For extra flavour, add a few slices of the roast
fennel from the braised lamb recipe to each souvlaki.