Post by braided-rug on Dec 3, 2005 9:06:18 GMT 10
Lamb Souvlaki
Serves 4
3/4 cup natural or low fat yogurt
2 teas grated lemon rind
1 clove garlic, crushed
1 tab chopped fresh oregano
1 tab cornflour
1lb lean boneless lamb, cubed
4 large pita/mountain bread/lavash/Armenian cracker bread
8 lettuce leaves, washed and drained well
1 ripe tomato, sliced
1/4 cup reduced fat cheddar cheese
Combine yogurt, lemon rind, garlic and oregano together and divide mixture in half. To one half add cornflour and use to marinate the lamb. Cover and refrigerate remaining mixture until required. In a non stick frying pan (skillet?) cook the lamb. To serve top bread with lettuce, tomato, lamb, cheese and a dollop of remaining yogurt and roll up.
From: Recipes for Good Health, produced with the assistance of Diabetes Australia.
Serves 4
3/4 cup natural or low fat yogurt
2 teas grated lemon rind
1 clove garlic, crushed
1 tab chopped fresh oregano
1 tab cornflour
1lb lean boneless lamb, cubed
4 large pita/mountain bread/lavash/Armenian cracker bread
8 lettuce leaves, washed and drained well
1 ripe tomato, sliced
1/4 cup reduced fat cheddar cheese
Combine yogurt, lemon rind, garlic and oregano together and divide mixture in half. To one half add cornflour and use to marinate the lamb. Cover and refrigerate remaining mixture until required. In a non stick frying pan (skillet?) cook the lamb. To serve top bread with lettuce, tomato, lamb, cheese and a dollop of remaining yogurt and roll up.
From: Recipes for Good Health, produced with the assistance of Diabetes Australia.
