Lamb Kebab Pittas
Lean Scotch Lamb leg steaks
Red wine vinegar
- Cut 225g (8oz) lean lamb leg steaks into 2.5cm (1”) cubes. Place into a bowl and add juice of 1 lemon, 2 cloves garlic, crushed, and 10ml (2tsp) cumin seeds. Mix well, cover and refrigerate for 15 -20 minutes.
- Meanwhile make the salsa. Into a bowl place 2 tomatoes, diced, 1 small red onion, sliced, 1 clove garlic, crushed, 15ml (1tbsp) red wine vinegar and 15ml (1tbsp) fresh coriander, chopped. Season well with salt and black pepper and mix well.
- Thread the lamb onto skewers and cook under a preheated grill for 12 – 15 minutes turning occasionally.
Serve the lamb in toasted pitta breads with tomato salsa and a large green salad.