BBQ KIWI FRUIT LAMB  

Serves 6-8
​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.

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