|Photo: Paprika lamb kebab wraps recipe|
For take-away taste at home, try these paprika lamb kebab wraps.
To Prep 0:10
To Cook 0:10
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
Step 1 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.
Step 2 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.
Step 3 Repeat in 2 more batches with the remaining lamb. Remove from heat and set aside for 5 minutes to rest.
Step 4 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.
Fat saturated 4.00g
Fat Total 15.00g
Carbohydrate sugars 5.00g
Carbohydrate Total 39.00g
Dietary Fibre 4.00g
All nutrition values are per serve.
Notebook: – February 2008 , Page 142
Recipe by Sarah Hobbs
Photography by Ben Dearnley
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