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Paprika lamb kebab wraps



For take-away taste at home, try these paprika lamb kebab wraps.

To Prep 0:10
To Cook 0:10
INGREDIENTS 12
DIFFICULTY EASY
SERVINGS 4

Ingredients:

8 (about 600g) lamb fillets , cut into 3cm pieces
1 tbs lemon juice
1 tbs sweet paprika
2 tsp dried oregano
1 garlic clove, crushed
1 tbs olive oil
4 pita bread
1 small butter lettuce, leaves separated
1 red capsicum, seeded, thinly sliced
1 red onion, thinly sliced
1 Lebanese cucumber, cut into ribbons
Natural yoghurt, to serve

Method:

Step 1 Combine the lamb, lemon juice, paprika, oregano, garlic and oil in a medium glass or ceramic bowl. Cover and set aside for 15 minutes to marinate.

Step 2 Heat oil in a large frying pan over high heat. Add one-third of the lamb and cook, turning occasionally, for 1-2 minutes or until brown all over and cooked to your liking. Transfer to a plate.

Step 3 Repeat in 2 more batches with the remaining lamb. Remove from heat and set aside for 5 minutes to rest.

Step 4 Place a pita bread on each serving plate. Top with the lettuce, capsicum, onion and cucumber. Add a dollop of the yoghurt and top with a few pieces of the lamb. Roll up to enclose the filling. Serve immediately.


Nutrition:

Energy 1933kJ
Fat saturated 4.00g
Fat Total 15.00g
Carbohydrate sugars 5.00g
Carbohydrate Total 39.00g
Dietary Fibre 4.00g
Protein 40.00g
Cholesterol 96.00mg
Sodium 404.63mg

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