Invite your mates over for a backyard football finals party!
Combine oil, lemon juice, herbs and garlic in a bowl, season to taste with salt and freshly ground pepper. Add the lamb to the bowl, mixing through the marinade to coat each piece of lamb. Cover with plastic wrap and refrigerate to marinate overnight.
Drain lamb from marinade and thread onto small skewers, adding a couple of pieces of capsicum at intervals to each skewer.
For cracked wheat salad, toss ingredients in a bowl to combine and season well with salt and pepper.
Heat a frying pan over medium-high heat. Drizzle skewers with a little extra olive oil and cook, turning occasionally for about 3 minutes until browned and still slightly pink in the centre. Meanwhile, for tahini dressing, stir ingredients in a bowl to combine, thin with 3 tbsp hot water to drizzling consistency and season to taste with salt and pepper.
To serve, remove lamb and capsicum from skewers and pile in warm pita bread, top with cracked wheat salad and serve drizzled with tahini dressing.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Recipe provided by beefandlamb.com.au
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