Easy Barbecued Lamb Pita Breads
|Finely grated lemon rind||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Olive oil||1 Tablespoon|
|Lamb fillets||1 1⁄2 Pound (750 Grams)|
|Pita bread rounds||6|
|Ready made hummus||6 Tablespoon|
|Endive||1 Bunch (100 gm)|
|Tabbouleh||8 Ounce (Ready Made, 250 Grams)|
1. Combine lemon rind, cumin and oil. Rub surface of lamb with oil mixture, place in a shallow glass or ceramic dish and marinate at room temperature for 30 minutes.
2. Preheat barbecue to a medium heat. Place lamb on lightly oiled barbecue grill and cook for 3-5 minutes each side or until lamb is tender and cooked to your liking. Stand for 2 minutes before slicing.
3. Warm pitta breads on barbecue for 1-2 minutes each side. Split each pitta bread to make a pocket, then spread with hummus and fill with endive, tabbouleh and sliced lamb.