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Put the lamb in a bowl with the oil, oregano, 1 tbsp vinegar and 1⁄2 the garlic. Season, toss together and set aside. In another small bowl, mix the yogurt with 1⁄2 the dill and the remaining garlic and vinegar; season and set aside.
Heat a heavy-based griddle pan until very hot. Pat the meat dry and griddle until crisp at the edges and just blushing in the centre (about 2-3 minutes on each side). Remove from the heat and rest under foil for 5 minutes before slicing.
Toast the pitta breads and serve warm, topped with the garlic yogurt, tomatoes cucumber, lamb, onion and remaining dill, plus a grinding of black pepper.
Typical values per serving when made using specific products in recipe
Energy | 2,079kJ/ 496kcals |
|---|---|
Fat | 21.5g |
Saturated Fat | 8.4g |
Carbohydrates | 40.4g |
Sugars | 9.9g |
Fibre | 3.9g |
Protein | 35.1g |
Salt | 0.8g |
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