• 2 tbsp olive oil
  • 1.5 tbsp mint sauce
  • Juice of ½ a lemon
  • 2 lamb leg steaks (approx 330g), cut into bite-size pieces
  • 1 yellow pepper, deseeded and cut into bite-size pieces
  • 1 courgette, trimmed and sliced
  • 4 white or wholemeal pitta breads
  • 100 g bag Italian-style salad
  • 230 g tub tzatziki


  1. 1

    Preheat the barbecue or grill to high. In a large bowl, mix together the olive oil, mint sauce and lemon juice. Add the lamb, pepper and courgette and mix to coat in the sauce.

  2. 2

    Once coated, thread the lamb and vegetables onto 8 wooden skewers. Cook on the barbecue or under the grill for 10-12 minutes, turning occasionally and brushing with any of the mint mixture left in the bowl, until the lamb is cooked and the vegetables are beginning to char at the edges.

  3. 3

    Warm the pitta breads on the barbecue or under the grill. To serve, open the pitta breads to make a large pocket, then add the grilled lamb and vegetables (removed from the skewers) and the salad leaves. Serve with the tzatziki.


    Cook's tip: soak the skewers in water for 30 minutes to prevent them from burning on the grill.

Nutritional Details

Each serving provides
  • Energy 1495kj 357kcal 18%
  • Fat 13.2g 19%
  • Saturates 3.8g 19%
  • Sugars 6.2g 7%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 494kj/118kcal

Each serving provides

28.9g carbohydrate 2.1g fibre 29.5g protein

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