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Pita Pockets

Microwaverina's picture
Ingredients
  Lamb fillet 1 Pound, cubed (450 Gram)
  Butter 1⁄2 Ounce (1 Tablespoon / 15 Gram)
  Soy sauce 30 Milliliter (2 Tablespoon)
  Lemon juice 30 Milliliter (2 Tablespoon)
  Honey 15 Milliliter (1 Tablespoon)
  Pita breads 4
  Mayonnaise 30 Milliliter (2 Tablespoon)
  Cucumber slices 12
  Tomato slices 12
  Lettuce heart 1
  Onion 1 Small, cut into rings
Directions

Mix together the soy sauce, lemon juice and honey. Add the meat cubes and marinate for at least 2 hours.
Heat a browning dish to maximum, according to the manufacturer's instructions. Remove the meat from the marinade, add butter to the browning dish and stir in the meat. Cook on high for 2 minutes, reduce to medium and cook for a further 9 minutes. Cover and reserve.
Place the pitta (pita) breads on 2 layers of kitchen paper (paper towels) and warm on low for 2 minutes. Remove from the oven, cut in half, open up the 'pocket' and spread the inside with mayonnaise. Shred the lettuce and add a little to each pocket with a few slices of tomato, cucumber and onion. Pile in the lamb. Alternatively, thread meat and vegetables onto wooden kebab sticks and serve with the pitta (pita) bread and rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Lamb

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