Crisp lettuce cups filled with tasty lamb souvlaki, topped with fresh tomato salad and a dollop of creamy tzatziki, what’s not to love?
Ingredients
- 1 small iceberg lettuce, cored, separated into cups
- 2 tomatoes, chopped
- 1/2 small red onion, thinly sliced
- 1 Lebanese cucumber, halved lengthways, seeded, chopped
- 1 teaspoon oregano leaves
- 2 tablespoons extra virgin olive oil
- 500g Coles Grill lamb souvlaki strips
- 200g reduced-fat tzatziki
- Lime wedges, to serve
Method
- Step 1Chill lettuce cups for 10 minutes or until crisp.
- Step 2Place the tomato, onion, cucumber and oregano in a bowl. Add half the oil and season. Toss to combine.
- Step 3Heat remaining oil in a large frying pan over high heat. Cook the lamb, in batches, for 1-2 minutes each side.
- Step 4Divide the lamb among lettuce cups. Top with tomato salad and a dollop of tzatziki. Serve with lime wedges.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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