Greek Santorini Lamb Pitas

Ingredients

Lamb

• 600 g lamb leg or shoulder, thinly sliced into strips
• 2 tbsp olive oil
• 2 tbsp BlixSam Santorini Marinade
• 1 tbsp BlixSam Smoke Craft Spice
• 1 tsp BlixSam Garlic Melt
• Salt and black pepper, to taste

Greek Salad

• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Garlic Yoghurt

• 1 cup Greek yoghurt
• 2 cloves garlic, crushed
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley
• Pinch of salt

To Serve

• 4 large pita breads
• Lettuce leaves
• Extra feta cheese (optional)

Method

1. Combine the lamb with the Santorini Marinade, Smoke Craft, Garlic Melt, olive oil, salt and black pepper. Marinate for 20–30 minutes.
2. Heat a grill pan, braai or frying pan over high heat.
3. Cook the lamb strips for 6–8 minutes, turning regularly until browned and cooked through.
4. In a bowl, combine the tomatoes, cucumber, red onion, feta and parsley.
5. In another bowl, mix together the Greek yoghurt, garlic, lemon juice, parsley and salt until smooth.
6. Warm the pita breads on the grill or in the oven for 2–3 minutes.
7. Fill each pita with lettuce, the smoky Santorini lamb, Greek salad and a generous spoonful of garlic yoghurt.
8. Finish with extra feta cheese and a squeeze of fresh lemon juice if desired.
9. Serve immediately while warm.

BlixSam Tip

• Greek salad
• Lemon wedges
• Roasted baby potatoes
• Tzatziki
• Iced tea or sparkling lemonade