Ingredients

• 300g - 10oz lamb backstrap
• 2 sprigs of rosemary
• 3 sprigs of thyme
• 3 Garlic cloves
• 1 red onion
• 2 lemons (juiced)
• 3 tbsp olive oil
• 2 pita breads
• 1 tomato
• A few washed lettuce leaves
• 2 tbsp tzatziku sauce
• Salt & Pepper

Steps

• Step 1

  Cut the lamb backstrap in half lengthwise then into chunky pieces.

• Step 2

  Peel and cut the red onion into eight pieces, then separate the onion layers into a marinating dish.

• Step 3

  Add the lamb, lemon juice, crushed garlic, thyme, rosemary, salt and pepper. Mix well using your hands, cover and refrigerate for at least two hours.

• Step 4

  Using two metal or bamboo (water soaked) skewers, thread one piece of meat and one piece of onion alternatively. Repeat process.

• Step 5

  Heat up your griddle pan or BBQ. Add olive oil to your meat and cook on moderate heat until meat is nicely caramelised.

• Step 6

  Slice the tomato.

• Step 7

  Place the pita bread over the skewers to absorb the smoke and heat. You can also grill them over the BBQ. Turn over to heat each side, once hot enough, place on greaseproof paper.

• Step 8

  Place the skewer in the centre of the pita bread, add the tomato on one side, the lettuce on the other and the tzatziku sauce over the meat, fold and wrap in paper ready to eat.

Little Tips

You can also do this dish with chicken or pork.
Soak your bamboo sticks overnight in white wine and herbs for better flavour. (soaking prevents them from burning) Always remember to remove the skewer.
Tzatziku sance can be purchased or made using grated cucumber, Greek yogurt, garlic, olive oil, chopped dill and seasoning.