Ingredients
Lamb
750g lamb eye fillet (or boneless lamb leg - a budget-friendly alternative!)
Note: If using the eye fillet, keep whole and cut after cooking, if using lamb leg, chop into smaller strips before marinating
½ red onion, roughly chopped into large cubes
½ red onion, roughly chopped into large cubes
½ red capsicum, roughly chopped into large cubes
3 garlic cloves, finely minced
1 tbsp dried oregano
1 tsp salt
60ml (¼ cup) white wine vinegar
60ml (¼ cup) lemon juice
60ml (¼ cup) extra virgin olive oil
Additional salt and pepper for seasoning

For the Wraps:
4 Gerry's Pittes (1 per serving)
5-6 cos lettuce leaves, chopped
2-3 large tomatoes (variety of your choice), chopped
1 cucumber, chopped into quarters
¼ red onion, finely chopped
Tzatziki (store-bought or homemade)

Method
Marinate the Lamb:
1. Place the lamb in a bowl.
2. Add all marinade ingredients (red onion, capsicum, garlic, oregano, salt, vinegar, lemon juice, and olive oil) to the bowl and toss to coat the lamb evenly.
3. Marinate in the refrigerator for at least 12-24 hours.

Cook the Souvlaki Meat:
1. Heat 1 tablespoon olive oil in a large non-stick pan over high heat or preheat your barbecue.
2. Season the lamb with additional salt and pepper
3. Sear the lamb for around 3-4 minutes per side for medium, until nicely browned.
4. Transfer the lamb to a plate and cover with foil to keep warm.
5. Add in the marinade ingredients and cook until the capsicum and red onion have a nice char.
6. Add the capsicum and red onion marinade ingredients and cook until they have a nice char.
7. Lastly, place your pittes on the pan or barbeque and warm, the pittes should develop a slight golden colour and char lines.

Assemble the Wraps:
1. While the lamb rests, prepare your yiros fillings by chopping the lettuce, tomato, cucumber, and red onion.
2. Lay out a pita bread and spread tzatziki in the centre, leaving a small area at the bottom bare for folding.
3. Once rested, slice the lamb fillets and layer the lamb on top of the tzatziki, followed by the chopped salad.
4. Fold the wrap: fold one side over the filling, then tuck the bottom of the pita inwards, and finally fold the other side over to enclose the filling.

Serve immediately and enjoy!

Tips:

• This recipe can be adapted for chicken souvlaki. Reduce the marinating time to 2-6 hours and add ½ teaspoon smoked paprika to the marinade.