Barbecued Lamb Pita Breads Recipe
Ingredients
| 1 tablespoon finely grated lemon rind | ||
| Ground cumin | 1 Teaspoon | |
| Olive oil | 1 Tablespoon | |
| 750g / 1 1/2 lb lamb fillets | ||
| 6 pitta bread rounds | ||
| 6 tablespoons ready-made hummus | ||
| 1 bunch curly endive | ||
| 250 g / 8 oz ready-made tabbouleh | ||
Directions
1. Combine lemon rind, cumin and oil. Rub surface of lamb with oil mixture. Place in a shallow glass or ceramic dish and marinate at room temperature for 30 minutes.
2. Preheat barbecue to a medium heat. Place lamb on lightly oiled barbecue grill and cook for 3-5 minutes each side or until lamb is tender and cooked to your liking.
3. Warm pitta breads on barbecue for 1-2 minutes each side. Split each pitta bread to make a pocket, then spread with hummus and fill with endive, tabbouleh and sliced lamb.
2. Preheat barbecue to a medium heat. Place lamb on lightly oiled barbecue grill and cook for 3-5 minutes each side or until lamb is tender and cooked to your liking.
3. Warm pitta breads on barbecue for 1-2 minutes each side. Split each pitta bread to make a pocket, then spread with hummus and fill with endive, tabbouleh and sliced lamb.
Chef
