Greek Lamb Wraps Food

GREEK LAMB WRAPS

Steps:

• Combine first 6 ingredients in a small bowl. Stir well. Cover and chill.
• Coat a large nonstick skillet with cooking spray or a little olive oil. Add lamb and onion. Cook over medium-high heat, stirring occasionally, 6-7 minutes or until lamb is done. Remove from heat. Stir in Greek seasoning.
• Divide lamb mixture evenly among 4 tortilla. Topp with cucumber sauce, tomato, and spinach. Roll up tortillas.

GRILLED LAMB GREEK SALAD WRAP

Steps:

• Whisk together olive oil, lemon juice, zest, garlic and rosemary in a medium shallow baking dish, add lamb and turn to coat. Marinate in refrigerator for 2 hours. Preheat grill. Grill lamb on both sides for 3 to 4 minutes for medium doneness. Let sit 10 minutes and slice into 1/4-inch thick slices.
• Tomato Salad: Mix all ingredients together and let sit at room temperature for 30 minutes.
• Feta Yogurt Sauce: Place 4 slices of lamb in the center of each pita. Top with tomato salad and drizzle with yogurt sauce.

GREEK CHICKEN WRAPS - SOUVLAKI

Steps:

• Prepare the Chicken Marinade first. Get a large bowl. Combine olive oil, lemon juice, garlic, oregano, salt and pepper. Add the Chicken Thighs and give it a mix with your hands. Make sure you get into all the nooks and crannies. Add more oregano if necessary. Leave for 30ish minutes.
• Prepare wrap ingredients. Slice tomatoes, slice cucumber into half moon shapes, THINLY slice onions and slice the lettuce.
• Add the marinated chicken to a medium-heat skillet or frying pan for 5-7 minutes. Cook in 2 batches to avoid over crowding the pan (this should allow it to brown nicely). Once nicely browned and cooked through leave to rest on a chopping board for 5 minutes before slicing.
• Build the wraps. Toast the flatbread or tortilla on a frying pan. I place a tortilla directly onto the gas as this gives a nice charred flavour. You may prefer to heat in frying pan.
• Build the wraps - tortilla/flatbreat, then lettuce, onion, cucumber, tomatoes.and tzatziki. Be careful not to over fill, just a little of each is best. Slice the rested chicken and add to the wrap. And enjoy!
• To wrap the tortilla properly, first fold up from the bottom, the fold the two adjacent sides over.

GREEK ROAST LAMB

Steps:

• Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
• Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
• Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.