RecipesLamb pittas
This is our lean-meat version of the classic kebab, with red cabbage that makes for a tasty, more crunchy coleslaw.
This is our lean-meat version of the classic kebab, with red cabbage that makes for a tasty, more crunchy coleslaw.
By Asda Good Living,21st September 2015
![Cooking Time](/_next/static/fonts/recipe-cooking-time_73923bcfbbe7c1a918c176e35375393f.svg)
Cook: 10 Mins
![Cooking Time](/_next/static/fonts/recipe-serves_1f51006ffa4db95221a5126cef2a77a7.svg)
Serves: 4
![Cooking Time](/_next/static/fonts/recipe-price-per-serving_27e512f22c31f1d512f358fc269f0553.svg)
Price: £2.29 per serving
Nutritional Information
Each 100g serving contains
of your reference intake.
Typical energy values per 100g:
1624kj/388kcal
Ingredients
2 x 310g pack Asda Butcher's Selection Lamb Leg Steaks, trimmed of fat
2 tsp olive oil
4 Asda Pitta Breads
150g red cabbage, shredded
100g carrot, coarsely grated
3 tbsp Asda Chosen by you Fat Free Natural Greek Style Yogurt
1 tsp lemon juice
Handful of rocket
Method
1Brush the lamb steaks on both sides with oil. Heat a griddle pan or dry frying pan and cook the lamb for 4-5 minutes on each side, turning occasionally. Slice diagonally.
2Sprinkle the pittas with water and grill or griddle for 2-3 minutes. Cut open with a knife.
3Mix together cabbage and carrot. Mix the yogurt with lemon juice.
4Serve the lamb and salad in the pitta breads with the yogurt dressing and rocket.