Pita Pockets Recipe
Ingredients
| 450 g / 1 lb lamb fillet, cubed | ||
| 1 tbsp / 15 g / 1/2 oz butter | ||
| 30 ml / 2 tbsp soy sauce | ||
| 30 ml / 2 tbsp lemon juice | ||
| 15 ml / 1 tbsp honey | ||
| 4 pitta (pita) breads | ||
| 30 ml / 2 tbsp mayonnaise | ||
| Cucumber | 12 | |
| Tomato slices | 12 | |
| 1 lettuce heart | ||
| 1 small onion, cut into rings | ||
Directions
Mix together the soy sauce, lemon juice and honey. Add the meat cubes and marinate for at least 2 hours.
Heat a browning dish to maximum, according to the manufacturer's instructions. Remove the meat from the marinade, add butter to the browning dish and stir in the meat. Cook on high for 2 minutes, reduce to medium and cook for a further 9 minutes. Cover and reserve.
Place the pitta (pita) breads on 2 layers of kitchen paper (paper towels) and warm on low for 2 minutes. Remove from the oven, cut in half, open up the 'pocket' and spread the inside with mayonnaise. Shred the lettuce and add a little to each pocket with a few slices of tomato, cucumber and onion. Pile in the lamb. Alternatively, thread meat and vegetables onto wooden kebab sticks and serve with the pitta (pita) bread and rice.
Heat a browning dish to maximum, according to the manufacturer's instructions. Remove the meat from the marinade, add butter to the browning dish and stir in the meat. Cook on high for 2 minutes, reduce to medium and cook for a further 9 minutes. Cover and reserve.
Place the pitta (pita) breads on 2 layers of kitchen paper (paper towels) and warm on low for 2 minutes. Remove from the oven, cut in half, open up the 'pocket' and spread the inside with mayonnaise. Shred the lettuce and add a little to each pocket with a few slices of tomato, cucumber and onion. Pile in the lamb. Alternatively, thread meat and vegetables onto wooden kebab sticks and serve with the pitta (pita) bread and rice.
Chef
