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Lamb souvlaki wrap

Lamb wrap with red pepper sauce and herb yoghurt

PT45M

1
Begin with the red pepper sauce. Place the peppers in a food processor and blitz to form a rough purée. Set aside
  • 150g of red pepper
2
Place a small pan over a low heat and add the oil. Sauté the chopped onion for a few minutes to soften, then stir in the pepper purée, paprika, vinegar, pepper, salt and sugar
  • 2 tsp olive oil
  • 40g of red onion, finely chopped
  • 1 tsp paprika
  • 1/2 tsp red wine vinegar
  • 1/2 tsp freshly ground black pepper
  • 1 pinch of salt
  • 1 pinch of sugar
3
Cook gently for 15–20 minutes, stirring occasionally until soft and thickened – add a dash of water if it becomes too dry. Set aside and allow to cool
4
Meanwhile, place all the ingredients for the lamb patties in a large bowl and mix together thoroughly by hand, using a little oil for greasing if the mixture sticks
  • 400g of lamb mince
  • 80g of red onion, chopped
  • 40g of red pepper, such as the Greek Florina variety, finely chopped
  • 4g of paprika
  • 3g of freshly ground black pepper
  • 1 tbsp of olive oil, plus extra for greasing
  • salt
5
Shape the mixture into 4 large oblong patties (or 8 smaller ones if preferred) and place on a tray lined with greaseproof paper. Transfer to the fridge to firm up for 15 minutes or until ready to cook
6
To make the herb yoghurt, place the herbs, oil and vinegar in a food processor. Season with a little salt, then blitz together to form a rough paste. Transfer to a small bowl and stir in the yoghurt until fully combined. Adjust the seasoning to taste and reserve the sauce in the fridge until ready to serve
  • 15g of mint leaves
  • 15g of parsley
  • 15g of dill
  • 1/2 tbsp of olive oil
  • 1 tsp white wine vinegar
  • salt
  • 200g of yoghurt
7
Preheat a barbecue or grill to medium-hot ready to cook the lamb patties
8
Cook the patties on the grill for 6 minutes on one side, then flip over and finish off for 4 minutes on the other side (reduce the cooking time slightly if making smaller patties)
9
Meanwhile, toss together the salad ingredients to dress in the oil. Season to taste and divide between serving plates, or leave as a large sharing salad for serving
  • 50g of feta, cubed
  • 3 cherry tomatoes, halved
  • 1/2 iceberg lettuce, shredded
  • 30g of cucumber, sliced
  • 1/2 red onion, finely sliced
  • 2 tbsp of olive oil
  • salt
  • freshly ground black pepper
10
To serve, lightly toast the pitta or flat breads on the edge of the barbecue or grill. Fill each with a good dollop of the herb yoghurt, then the cooked lamb patties, shredded lettuce and slices of tomato. Drizzle over a little of the red pepper sauce
  • 4 pitta breads, or flat breads, toasted
  • iceberg lettuce, shredded
  • 1 beef tomato, sliced
11
Wrap up the bread around the fillings – a piece of greaseproof paper can help hold the wrap together. Serve with the remaining red pepper sauce and salad on the side

Ingredients

Metric

Imperial

Lamb patties

Red pepper sauce

Herb yoghurt

Salad

To assemble

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