Souvlakia
Popular greek wrap with lamb steaks
4 - 5
Serves
10 mins
Prep Time
15 mins
Cook Time
Recipe author
Sophie Gray
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High Iron
Low Sodium
Ingredients
500g Quality Mark lamb steaks
i
1 onion
roughly chopped
3-4 garlic cloves
crushed
3 Tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp ground cinnamon
Method
To Make Slouvakia
1
Put the onion, garlic and oil in a food processor and process until well blended.
2
Pulse in the cumin, coriander, paprika and cinnamon, adding a good seasoning of salt.
3
Alternatively grate the onion and mix with the ingredients.
4
Cut the lamb into 1.5-2cm size pieces and place in a shallow dish.
5
Pour the onion mixture over the lamb and toss to coat.
6
Cover and refrigerate for 30 minutes or up to overnight.
7
Heat the barbecue hot plate to high and brush liberally with oil.
8
Drain any gathering liquid from the lamb.
9
Pile the pieces onto the hot plate.
10
Toss so the lamb browns quickly on all sides but remains pink and juicy on the inside.
11
Stuff pieces into warmed pita pockets with lettuce greens and top with cumin-spiked coleslaw.
12
Yoghurt can be served on the side if wished.
Nutrition Information per Serving (262g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1802kJ (430 kcal)
Protein
26.3g
Total Fat
16.5g
Saturated Fat
3.9g
Carbs
42.2g
Dietary Fibre
g
Sodium
381mg
Iron
3.8mg
Zinc
4.1mg
Vitamin B12
2.4µg
