Sweet Chilli Lamb Pita Pockets with Yoghurt Dressing

This is a great family-friendly meal. It’s great to get the kids involved in chopping up the vegetables, then serve on a platter for everyone to make their own. The sweet chilli sauce provides the perfect flavour in the marinade for the lamb and along with the fresh mint livens up the yoghurt dressing.

Serves 4
Prep Time 15 minutes
Cook Time 10 minutes

¼ cup Wattie’s Bit on the Side Sweet Chilli Sauce
2 Tbsp lime or lemon juice
1 Tbsp olive oil
2 cloves garlic, crushed
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh coriander
500 g lamb leg steaks
Dressing
¼ cup Greek style unsweetened natural yoghurt
½ cup Wattie’s Bit on the Side Sweet Chilli Sauce
2 Tbsp chopped fresh mint
To Serve
pita pockets
lettuce, chopped
diced tomatoes
cucumber, diced
sliced red onion

Combine the Wattie’s Bit on the Side Sweet Chilli Sauce, lime or lemon juice, olive oil, garlic, mint and coriander in a bowl. Add the lamb steaks and mix to coat in the marinade. If possible, cover and refrigerate for 30 minutes to marinate.
Meanwhile, prepare the dressing. Combine the yoghurt, Wattie’s Bit on the Side Sweet Chilli Sauce and mint in a small bowl. Set aside.
Remove the lamb from the marinade and season. Cook on a preheated barbecue for 3 to 4 minutes on each side, or until cooked to your liking. Remove from the heat, cover lightly with foil and allow to rest for 3 to 4 minutes.
Slice the lamb and serve in warmed pita pockets with the yoghurt dressing, lettuce, tomatoes, cucumber and red onion.