Ingredients
¼cupolive oil
2tbspfresh thyme,coarsely chopped or 1 teaspoon dried thyme
2tbspparsley,coarsley chopped
1tsporegano,dried
2garlic cloves,crushed
1lemon juice
2lblean lamb,diced into 1½-inch cubes
1red onion,cut into 1½-inch pieces
1red capsicum,bell pepper, cut into 1½ inch pieces
10wooden,or metal skewers
sea salt and ground pepper
4small pita bread,halved or 8 Tortillas
1tbspolive oil
salt,to taste
½cucumber,finely grated
1garlic clove,crushed
½tspdill,dried
1cupGreek yogurt,fat free
lemon juice
sea salt,to taste
1cupcherry tomatoes
1red onion,thinly sliced
1cucumber,sliced
2tbspKalamata olives,pitted and sliced
100gFeta cheese,reduced fat
1tbspolive oil
1tspred wine vinegar,adjust to your tastes
½tsporegano,dried
sea salt,to taste
Preparation
Combine the oil together with the herbs and spices, garlic, and lemon juice; whisk well and mix the lamb through to coat evenly. Cover with wrap and refrigerate for 2 to 4 hours or overnight for a deeper flavor.
Soak wooden skewers in water for 30 minutes. Assemble the skewers alternating with 1 piece of onion, 1 piece of capsicum, and 1 piece of lamb.
Repeat until all skewers are full. Sprinkle salt over the skewered lamb.
Heat a skillet/frying pan, griddle pan, or barbecue, and cook the lamb for 15 to 20 minutes; turning once throughout cooking time until browned and crispy on both sides and cooked to your liking.
Heat a separate Grill pan on low-medium heat; brush with oil and place the bread onto pan; flipping once until heated through.
Combine all ingredients together and mix until combined. Squeeze over some lemon juice and set aside.
Combine all ingredients into a bowl and mix them through until well combined.
