Greek Lamb Souvlaki Wraps
- Milk
- Gluten
- Wheat
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.
Ingredients
1
cucumber
¼
red onion
¼ cup
kalamata olives
1 block
fetta cheese
(Contains: Milk;)
1 tsp
dried oregano
2 steak
Butterflied Lamb Leg
4
souvlaki wraps
(Contains: Gluten, Wheat;)
1
roma tomato
Not included in your delivery
3 tsp
olive oil
3 tsp
red wine vinegar
Utensils
Cooking Steps
Preheat the oven to 180°C/160°C fan-forced. To prepare the ingredients, dice the cucumber and roma tomato. Very finely slice the red onion, halve the kalamata olives and cube the fetta cheese.
Combine the cucumber, roma 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 medium 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 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. Tip: Don’t be tempted to skip resting the steak. It is an important part of the cooking process and ensures the meat is tender.
Meanwhile, wrap the souvlaki wraps in aluminium foil and place in the oven for 3 minutes to heat through. Alternatively you can heat them in the microwave or sandwich press.
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.
