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  • 400 g lean lamb, cut into cubes
  • 4 small wholemeal pita breads
  • 1/4 iceberg lettuce, shredded
  • 2 medium tomatoes, diced
  • 1 medium red onion, finely sliced
  • 4 tablespoons reduced fat natural yoghurt


  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 2 teaspoons dried oregano
  • 1 teaspoon thyme
  1. Mix marinade ingredients together in small bowl. Place meat into marinade and coat well.
  2. Thread meat onto skewers, place in shallow dish pouring over remaining marinade. Place in refrigerator for at least 15 minutes (longer if possible).
  3. Preheat grill or BBQ on high and cook meat for 3 minutes on each side.
  4. Remove from heat, allow to sit for one minute.
  5. Divide lettuce, tomato and onion between pita breads.
  6. Remove skewer from meat, place meat on each pita bread salad and top with yoghurt, wrap and serve.


  • Add other salad ingredients such as tabbouleh, sliced capsicum, grated carrot
  • Use tzatziki dip instead of yoghurt
  • Replace lamb with beef, chicken or falafel

Storage Suggestions

Meat can marinade in refrigerator for up to 24 hours. Cooked meat can be kept in refrigerator for up to 3 days or may be stored in freezer for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Small bowl
  • Skewers ( metal or wooden)
  • Grill or BBQ

Nutrition Information

307g Quantity per serving Quantity per 100g
Energy 1221kJ 397kJ
Protein 27.3g 8.9g
Fat, total 10.4g 3.4g
— Saturated 2.6g 0.8g
Carbohydrate 19.2g 6.2g
— Sugars 6.3g 2.0g
Fibre 4.9g 1.6g
Sodium 228mg 74mg