INGREDIENTS

600 g trimmed Lamb leg steaks

MARINADE
Combine
Juice of 2 lemons
1 Tbsp liquid honey
3 x kiwifruit, peeled and thinly sliced
2 x garlic cloves peeled and crushed.
2 Tbsp chopped fresh mint or 2 tsp dried
2 Tbsp chopped fresh coriander or 2 tsp dried
1 tsp curry powder
6 pita pockets

THE FILLING
Combine
6 Tbsp of natural yoghurt
3 large firm tomatoes, chopped
½ cucumber, peeled and chopped
1 small red onion, peeled and chopped
salt and pepper or lemon pepper to taste

METHOD

Marinate the lamb 1-2 hours, and prepare the fillings for the pita pockets. Remove lamb from the marinade and lightly oil the barbecue. Grill the steaks 3-4 minutes per side, over a moderate heat. Turn the steaks often if need be, to avoid burning. Remove from the heat and allow to cool before slicing across the grain, in bite-sized pieces.

Stuff into the pita pockets with the salad filling and serve