LAMB SOUVLAKI WRAP RECIPES

Steps:

• Cut three-quarters of the onion into 1/2-inch-thick rings. Refrigerate the remaining onion until ready to serve. In a 5- to 6-quart slow cooker, toss the lamb with the paprika, cumin, oregano, and 1/2 teaspoon each salt and pepper. Toss with the garlic and 1/4 cup water. Place the sliced onion on top and cook, covered, until the lamb is tender and easily pulls apart, 6 to 7 hours on low or 4 to 5 hours on high. Thirty minutes before serving, cook the fries according to package directions. Thinly slice the cucumber into half-moons and finely chop the reserved onion. In a bowl, toss together the cucumber, onion, lemon juice, oil, and 1/4 teaspoon each salt and pepper. Transfer the onions from the slow cooker to a plate. Skim off and discard any fat that has risen to the top. Using a fork, break the lamb into pieces and toss with the cooking liquid to coat. Divide the lamb and onions among the flatbread and top with the fries and cucumber mixture. Serve with the yogurt, mint, and lemon wedges, if desired.

Steps:

• 1. To make the marinade, combine the olive oil, lemon zest and juice, oregano, wine, garlic, bay leaves and salt and freshly ground black pepper in a large non-metallic bowl. Trim the lamb and cut into bite-sized cubes. Add to the marinade and toss to coat well. Cover and refrigerate overnight.

  2. Put the yoghurt and extra garlic in a bowl, mix together well and leave for 30 minutes. If using wooden skewers, soak for 30 minutes beforehand to prevent scorching.

  3. Drain the lamb and pat dry. Thread onto 8 metal or wooden skewers. Heat the barbecue hotplate, and spray with the oil, cook and turn frequently for 7–8 minutes, or until evenly brown on the outside and still a little rare in the middle.

  4. Meanwhile, wrap the breads in foil and put in a warm place on the barbecue for 10 minutes to heat through.

  5. Drizzle the skewers with the garlic yoghurt and serve on the warm pitta bread with a green salad.