Lamb kebab pitas - Better Homes & Gardens Australia

Ingredients

• 800g lamb back strap, chopped into 3cm cubes
• 2 Tbsp extra virgin olive oil
• 1 large cucumber, grated, squeezed to drain away excess liquid
• 300g plain Greek-style yoghurt
• Sea-salt flakes and freshly ground black pepper, to season
• 6 mini pita pockets
• 1 red onion, thinly sliced
• Seeds of 1 pomegranate
• 2 tsp ground sumac
• Marinade
• 2 Tbsp dried Greek oregano
• 3 cloves garlic, finely grated
• Juice of 1 lemon
• 1 Tbsp white wine vinegar
• 3 Tbsp olive oil
• 1 tsp ground cumin
• Note: Allow 15 marinating