06/03/2023 
Southern Asian Marinated Lamb Pockets
Recipe from the Around the World in 20 Plates Resource.
CategoryEveryday, Harmony Day, Hot Meals, Hot Meals, Lamb, Lunch, Sandwich
Yields8 ServingsQuarter (2 Servings)Half (4 Servings)Default (8 Servings)Double (16 Servings)Triple (24 Servings)
Classification
NSW: EVERYDAY
Ingredients
Marinade
2 lemons, juiced
1 cup plain Greek yoghurt, reduced-fat
1 tsp cumin, ground
1 tsp coriander seeds, ground
3 cloves garlic, crushed
1 tsp ginger, ground
1 tsp sweet paprika
1 tsp smoked paprika
1 tsp turmeric, ground
Lamb
1 kg lean lamb, fat trimmed, chopped into 3cm pieces
Yoghurt sauce
1 cup plain Greek yoghurt, reduced-fat
1 Lebanese cucumber, cored and grated
2 cloves garlic, crushed
1 lemon, juiced
Assembly
¼ head purple cabbage, chopped thinly
2 tomatoes, sliced thinly
8 wholemeal pita pockets
Method
1
Combine the marinade ingredients in a bowl.
2
Add lamb and stir to coat. Place in the fridge to marinate overnight.
3
Remove the lamb pieces from the marinade and place them on a hot oven - grill setting or grill plate or in a frying pan, for 8-10 minutes or until cooked and tender.
4
Mix the sauce ingredients in a bowl.
5
Place the cabbage and tomatoes in the half open pockets, top with the grilled lamb and drizzle each pocket with the sauce.
6
Serve warm.
Ingredients
Marinade
2 lemons, juiced
1 cup plain Greek yoghurt, reduced-fat
1 tsp cumin, ground
1 tsp coriander seeds, ground
3 cloves garlic, crushed
1 tsp ginger, ground
1 tsp sweet paprika
1 tsp smoked paprika
1 tsp turmeric, ground
Lamb
1 kg lean lamb, fat trimmed, chopped into 3cm pieces
Yoghurt sauce
1 cup plain Greek yoghurt, reduced-fat
1 Lebanese cucumber, cored and grated
2 cloves garlic, crushed
1 lemon, juiced
Assembly
¼ head purple cabbage, chopped thinly
2 tomatoes, sliced thinly
8 wholemeal pita pockets
Directions
1
Combine the marinade ingredients in a bowl.
2
Add lamb and stir to coat. Place in the fridge to marinate overnight.
3
Remove the lamb pieces from the marinade and place them on a hot oven - grill setting or grill plate or in a frying pan, for 8-10 minutes or until cooked and tender.
4
Mix the sauce ingredients in a bowl.
5
Place the cabbage and tomatoes in the half open pockets, top with the grilled lamb and drizzle each pocket with the sauce.
6
Serve warm.
