Cajun lamb kebabs rec # 4

chef imtiaz Ali today recipe,   

  Cajun lamb kebabs  

·         600g lamb leg steaks, cut into 2cm pieces

·          1 tablespoon cajun seasoning (see note)

·          olive oil cooking spray

·           200g Greek-style plain yoghurt

·           2 tablespoons chopped fresh mint leaves

·           2 tablespoons lemon juice

·           4 wholemeal pita breads

·            75g baby rocket

·           lemon wedges, to serve

Method

1.       Place lamb and seasoning in a bowl. Toss to coat. Thread lamb onto skewers. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook skewers for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm.

2.         Meanwhile, place yoghurt, mint, lemon juice and salt and pepper in a bowl. Stir to combine.

3.      Cook pita breads on barbecue plate or chargrill until browned. Place on plates. Top with rocket, kebabs and yoghurt. Serve with lemon wedges.

Notes

·          Cajun seasoning is made from salt and dried spices - including paprika, pepper, garlic, chilli, fennel and thyme.