| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Greek |
Main, Dish |
1 |
Servings |
INGREDIENTS
| 2 |
|
And a half oz 75 g lean lamb |
|
|
Cubed |
|
|
Quarter tsp crushed dry |
|
|
Rosemary |
| 1 |
|
2 oz 60 g pitta bread. |
|
|
Salt and pepper. |
| 1 |
sm |
Tomato chopped. |
| 1 |
|
One inch 2,5 cm piece of |
|
|
Cucumber, chopped. |
|
|
Half oz 15 g feta cheese |
|
|
Crumbled |
| 2 |
lg |
Black olives, sliced. |
|
|
Lettuce leaves shredded. |
| 1 |
ts |
Lemon juice. |
INSTRUCTIONS
1. Thread the lamb onto a kebab stick or bamboo skewer. Place on a grill
rack. Sprinkle with rosemary and grill until the fat stops dripping and the
meat is golden brown. 2. Warm the pitta bread under the grill and then cut
in half and split open to form pockets. Remove the lamb from the skewer and
stuff it into the pitta bread. Season lightly to taste. 3. Mix together the
tomato, cucumber, cheese olives and lettuce. Sprinkle with lemon juice and
use to fill the pitta pockets. Serve at once.
Preparation 5 minutes Cooking 8 minutes Serves 1 325 calories Selections
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”