Ingredients

• 8 (about 600g) lamb fillets , cut into 3cm pieces
• 1 tbsp lemon juice
• 1 tbsp sweet paprika
• 2 tsp dried oregano
• 1 garlic clove, crushed
• 1 tbsp olive oil
• 4 pita bread
• 1 small butter lettuce, leaves separated
• 1 red capsicum, seeded, thinly sliced
• 1 red onion, thinly sliced
• 1 Lebanese cucumber, cut into ribbons
• Natural yoghurt, to serve
• Select all ingredients

Instructions

1. Combine the lamb, lemon juice, paprika, oregano, garlic and oil in a medium glass or ceramic bowl. Cover and set aside for 15 minutes to marinate.
2. Heat oil in a large frying pan over high heat. Add one-third of the lamb and cook, turning occasionally, for 1-2 minutes or until brown all over and cooked to your liking. Transfer to a plate.
3. Repeat in 2 more batches with the remaining lamb. Remove from heat and set aside for 5 minutes to rest.
4. Place a pita bread on each serving plate. Top with the lettuce, capsicum, onion and cucumber. Add a dollop of the yoghurt and top with a few pieces of the lamb. Roll up to enclose the filling. Serve immediately.