Ingredients

• 300g/10½oz lamb fillet
• sliced into 1cm/½in strips
• ½ onion
• grated
• 3 garlic cloves
• salt and freshly ground black pepper
• 1 tsp ground cumin
• ½ tsp cayenne pepper
• 4 tbsp olive oil
• 4 pitta breads
• ½ lemon
• juice only
• 4 tbsp Greek yoghurt
• 1 tsp chopped oregano
• 3 spring onions
• sliced

Directions

• Toss the lamb with the onion in a mixing bowl.
• Mash the garlic with a little salt. Add the mashed garlic
• one teaspoon of black pepper
• cumin
• cayenne and olive oil to the sliced lamb and toss well.
• Cover and marinate in the refrigerator for at least 20 minutes
• longer if time permits.
• Heat a heavy-based frying pan or griddle until very hot.
• Add the lamb to the frying pan or griddle
• allowing two minutes each side. Alternately
• chargrill or grill the lamb strips.
• Meanwhile
• warm the pitta breads. Slice along the pitta breads to form four pockets.
• Fill the pitta pockets with the freshly cooked lamb
• lemon juice
• yoghurt
• oregano and spring onions and serve at once.