Lamb Chwarma Pockets

To prepare: 5 - 10 minutes
To cook: 10 minutes

500 g lean lamb, cut into tiny slivers
1 t ground cumin
1 t dried oregano
1 t allspice
1/2 t cinnamon
1 medium onion, finely diced
2 t crushed garlic
1 T olive oil
salt and ground black pepper
juice of 1 lemon
pita breads

salad vegetables
dressing

LAMB:

1. Combine the lamb with the spices, onion, garlic and oil. Leave for at least 15 minutes before cooking, or up to 6 hours refrigerated.
2. Pre-heat a pan or barbecue hotplate to medium-high and oil lightly.
3. Cook the lamb, tossing over heat for 3 -4 minutes, until it is just browned.
4. Season to taste with salt and pepper. Place the meat in a serving dish and keep warm.

PITA POCKETS:

1. To prepare warmed pita pockets, slice the pita breads in half.
2. Stack one half on top of the other and wrap in tinfoil.
3. Place on a hot barbecue or oven and turn the tinfoiled stack frequently, until warmed through. This takes 5 - 10 minutes.

SALAD VEGETABLES:

• Prepare desired vegetables as required.

TO SERVE:
Squeeze the lemon juice over the meat and serve with warmed pita pockets, vegetables and your desired dressings.

Serves 4 - 6