Family Greek Souvlaki Wraps
with Fetta Cheese & Oregano
Thank goodness the Ancient Greeks took time in between perfecting wrestling and athletics to come up with this tasty number. Aromatic oregano, olives of Kalamata, salty fetta and tender lamb have been putting smiles on Greek faces forever, so it’s no surprise these souvlaki wraps will do the same for you.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
cucumbers
2
tomatoes
½
red onion
¼ cup
kalamata olives
1 block
fetta cheese
(Contains: Milk;)
1 tsp
dried oregano
1 packet
lamb leg steaks
1 packet
souvlaki wraps
(Contains: Gluten, Wheat;)
Not included in your delivery
1 tbs
olive oil
1 tbs
red wine vinegar
Utensils
Cooking Steps
Preheat the oven to 180°C/160°C fan-forced. To prepare the ingredients, dice the cucumbers and tomatoes, very finely slice the red onion, halve the Kalamata olives and cube the fetta cheese.
Combine the cucumber, tomato, red onion, Kalamata olives and fetta cheese in a medium bowl. Combine the olive oil, red wine vinegar and dried oregano in a small bowl. Set both bowls aside.
Heat a large frying pan over a medium-high heat. Rub the lamb leg steaks with a drizzle of olive oil and season with salt and pepper. Add the steaks to the pan and cook for 1-2 minutes on each side for medium rare, or until cooked to your liking. Remove the steaks from the pan, place on a plate, and cover with foil to keep warm. Rest for 5 minutes and then cut into 5 mm thick slices. Resting your lamb will ensure it is tender and juicy.
Meanwhile, wrap the souvlaki wraps in aluminium foil and place in the oven for 3 minutes to heat through.
Toss the lamb slices through the salad and drizzle with the oregano dressing. Season to taste with salt and pepper. Serve with the warm souvlaki wraps.
