olive oil spray
2 x 125 g lamb steaks, trimmed of excess fat, cut into 2cm cubes
3 tsp za'atar spice blend
2 small small wholemeal pita bread
100 g tzatziki
lemon cut into wedges to serve
3 small tomatoes, cut into wedges
¼ red onion, cut into thin slices
½ red capsicum, roughly chopped
1 tsp za'atar spice blend
1 tsp extra virgin olive oil
freshly squeezed juice ½ lemon
- To make tomato salad, put all ingredients in a medium bowl and toss to combine. Set aside.
- Spray lamb with cooking spray and toss in spice mix. Set aside for 10 minutes to marinate. Divide lamb between 6 small metal or wooden skewers
- Preheat a flat chargrill plate on medium-high. Lightly spray both sides of bread with cooking spray. Add to chargrill and cook for 1-2 minutes each side or until toasted. Break into pieces and set aside. Spray skewers with spray and add to chargrill. Cook, turning occasionally, for 3-4 minutes or until lamb is just cooked.
- Divide kebabs between serving plates. Serve with bread, dip, lemon wedges and tomato salad.