Ingredients

• 740g/1lb 10oz lamb fillet
• trimmed and cubed
• 1 tsp olive oil
• 1 tsp dried oregano
• 1 lemon
• finely grated rind only
• ½ tsp ground paprika
• 4 wholemeal pitta breads
• salt and freshly ground black pepper
• 1 small cucumber
• deseeded and chopped
• 4 firm
• ripe tomatoes
• deseeded and chopped
• 1 green pepper
• cored
• deseeded and chopped
• 1 small red onion
• chopped
• 1 small bunch of mint
• finely chopped
• 1 tbsp extra virgin rapeseed or olive oil
• 100g/3½oz reduced-fat feta cheese
• diced
• 2 tbsp chopped parsley
• 1 lemon
• juice only

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Rub the lamb with the olive oil
• dried oregano
• lemon rind
• paprika
• some salt and freshly ground black pepper. Thread on to 4 long or 8 short metal skewers and leave to marinate for at least 10 minutes. Preheat the grill to a hot setting.
• For the salad
• mix together the cucumber
• tomatoes
• pepper
• onion
• mint and oil in a large serving bowl and sprinkle over the feta and parsley. Stir in the lemon juice and season well with salt and freshly ground black pepper. Set aside.
• Cook the lamb skewers under the grill for 5-10 minutes
• or until cooked to the pinkness desired
• turning occasionally. Remove from the grill and leave to rest for 2-3 minutes.
• Meanwhile
• wrap the pitta breads in foil and place in the oven for 5-8 minutes or until warm.
• Arrange the lamb skewers on the pitta breads with the Turkish salad and serve.