*  Exported from  MasterCook  *
 
                   ROSEMARY LAMB PITTA WITH GREEK SALAD.
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main                             Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    And a half oz 75 g lean lamb
                         Cubed
                         Quarter tsp crushed dry
                         Rosemary
    1                    2 oz 60 g pitta bread.
                         Salt and pepper.
    1       sm           Tomato chopped.
    1                    One inch 2,5 cm piece of
                         Cucumber, chopped.
                         Half oz 15 g feta cheese
                         Crumbled
    2       lg           Black olives, sliced.
                         Lettuce leaves shredded.
    1       t            Lemon juice.
 
   1. Thread the lamb onto a kebab stick or bamboo
   skewer. Place on a grill rack. Sprinkle with rosemary
   and grill until the fat stops dripping and the meat is
   golden brown. 2. Warm the pitta bread under the grill
   and then cut in half and split open to form pockets.
   Remove the lamb from the skewer and stuff it into the
   pitta bread. Season lightly to taste. 3. Mix together
   the tomato, cucumber, cheese olives and lettuce.
   Sprinkle with lemon juice and use to fill the pitta
   pockets. Serve at once.
   
   Preparation 5 minutes Cooking 8 minutes Serves 1 325
   calories Selections
  
 
 
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