Lamb and Vegetable Wrap

Ingredients

• ½ pound boneless lamb shoulder, sliced into thin strips
• 1 medium zucchinis, sliced into ⅛-inch thick rounds
• ½ large red bell pepper, sliced into ⅛-inch thick strips
• ½ small red onion, thinly sliced
• 1 cloves garlic, minced
• 1 tablespoons freshly squeezed lemon juice
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• 2 pita breads, warmed
• ½ cup tzatziki sauce, chilled

Method

1. 1Season the lamb strips with salt, cumin, and smoked paprika, then grill over medium-high heat for 4-5 minutes per side, or until cooked to desired doneness.
2. 2In a large bowl, toss the zucchini, bell pepper, and red onion with lemon juice, garlic, and a pinch of salt, then set aside to marinate for at least 10 minutes.
3. 3Grill the marinated vegetables over medium heat for 3-4 minutes per side, or until tender and lightly charred.
4. 4Warm the pita breads by wrapping them in foil and heating them in the oven at 350°F for 5 minutes.
5. 5Assemble the wraps by spreading a layer of tzatziki sauce on each pita, followed by a few slices of grilled lamb, some grilled vegetables, and a sprinkle of fresh parsley and mint.
6. 6Serve immediately, with additional tzatziki sauce on the side if desired.
7. 7Allow any leftover lamb and vegetables to cool completely before refrigerating or freezing for later use.

Goes well with

• Saffron Quinoa110 kcal
  Mild Earthy
• Roasted Beetroot60 kcal
  Sweet Earth

Nutrition per serving