Slow Cooked Lamb Pitas
10
min
Prep time
10
min
Cook time
Enjoy the fresh, zesty flavors of this Lamb Pita—made with tender B Strong Slow Cooked Diced Lamb and loaded with vibrant veggies and creamy tzatziki. A quick, wholesome delight!
Ingredients
Serves
- 2 teaspoons Greek lamb or souvlaki seasoning
- 1 lemon, rind finely grated, halved
- 220 grams B Strong Slow Cooked Diced Lamb
- 1 Lebanese cucumber, halved lengthways
- 200 grams cherry tomatoes, quartered
- 60 grams feta, crumbled
- ½ small red onion, thinly sliced
- 140 grams tzatziki
- 1 tablespoon fresh dill, chopped
- 4 wholemeal pita pockets
- 30 grams baby spinach
Instructions
- Season the lamb: In a bowl, toss the pre-sous vide diced lamb with Greek seasoning, lemon rind, and pepper. Heat a skillet or grill pan over medium-high heat. Lightly spray with oil.
- Cook the lamb: Sear the diced lamb for 2-3 minutes until browned and warmed through. Transfer to a tray and squeeze over some lemon juice. Cover loosely with foil and let it rest for 2 minutes.
- Prepare the vegetables: Meanwhile, deseed and thinly slice the cucumber. In a bowl, toss the cucumber, tomatoes, feta, and onion.
- Mix tzatziki: In a separate small bowl, combine tzatziki with the chopped dill.
- Assemble the pita pockets: Warm the pita pockets briefly in the pan or microwave. Fill each pita with spinach, lamb, and the cucumber-tomato mixture. Drizzle with tzatziki sauce.
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Harvest B operates on Darug, Durak and Gadigal country. We acknowledge these people as the traditional custodians of the Eora Nation and pay our respects to Elders past, present and emerging.