BBQ KIWI FRUIT LAMB
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INGREDIENTS 600 g trimmed Lamb leg steaks MARINADE Combine Juice of 2 lemons 1 Tbsp liquid honey 3 x kiwifruit, peeled and thinly sliced 2 x garlic cloves peeled and crushed. 2 Tbsp chopped fresh mint or 2 tsp dried 2 Tbsp chopped fresh coriander or 2 tsp dried 1 tsp curry powder 6 pita pockets THE FILLING Combine 6 Tbsp of natural yoghurt 3 large firm tomatoes, chopped ½cucumber, peeled and chopped 1 small red onion, peeled and chopped salt and pepper or lemon pepper to taste METHOD 1. Marinate the lamb 1-2 hours, and prepare the fillings for the pita pockets. Remove lamb from the marinade and lightly oil the barbecue. 2. Grill the steaks 3-4 minutes per side, over a moderate heat. Turn the steaks often if need be, to avoid burning. Remove from the heat and allow to cool before slicing across the grain, in bite-sized pieces. 3. Stuff into the pita pockets with the salad filling and serve. Serves 6-8 |
