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Lamb Gyros with Tabbouleh

  • Serves 4
  • 20 mins


4 Northern Ireland Farm Quality Assured lamb leg steaks, thinly sliced
1 tablespoon olive oil
1 large garlic clove, crushed
A pinch chilli flakes
The juice of 1/2 lemon
4 medium flatbreads

For the Tabbouleh

150g Bulgar wheat
500ml vegetable stock
8 spring onions
2 large beef tomatoes
1/2 cucumber
1 tablespoon mint
1 tablespoon flat leaf parsley
1 tablespoon olive oil 
The zest and juice of 1 lemon
Freshly milled salt and pepper

For the Tzatziki

4 tablespoons Greek natural yoghurt
1/2 cucumber
1 garlic clove
1 tablespoon honey


Measuring jug, kettle, mixing spoons, sauce pan, colander, chopping boards, knives, baking tray, tongs, mixing bowls


1.     Peel and crush garlic

2.     Zest and juice the lemon

3.     In a shallow dish, mix olive oil, garlic, chilli flakes and lemon juice together

4.     Thinly slice the leg steaks and add to the marinade for 10 minutes. Remember to thoroughly wash hands after handling raw meat.

For the Tabbouleh

1. Dissolve the stock in 500ml of water.

2. Cook the Bulgar wheat in stock for 10 minutes until tender. Drain and leave in the hot pan with the lid on to steam for a few minutes.

3.Remove the root and skin from the spring onions and finely slice.

4. Cut the tomatoes in half, de-seed and chop flesh

5.Cut the cucumber in half longways, remove seeds and chop flesh

6. Wash and finely chop mint and flat leaf parsley.

7.Remove the cooked bulgar wheat from the pan to a large bowl

8. Stir in all remaining ingredients.

For the Tzatziki

9. Cut the cucumber in half, de-seed and grate.

10. Peel and crush the garlic

11. In a small bowl, mix all the ingredients together.

To serve

12. Heat a large non-stick frying pan to hot and fry the lamb for 2 - 3 minutes until cooked.

13. Warm the breads and fill with Tabbouleh. Top with lamb and a spoonful of Tzatziki. Serve immediately.

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