Open souvlaki
Preparation time:
Recipe highlights Serves: 4
- Good source of fibre, iron
- Egg free
- Nut free
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Ingredients
- 400 g trim lamb, diced
2 cloves garlic, sliced
4 tablespoons tzatziki
4 slices of pita bread (preferably wholemeal)
2 cups shredded lettuce or baby spinach
1 cup diced cucumber
1 cup diced tomato
1 red onion, finely sliced
40 g reduced-salt feta cheese
Cooking method
-
1. Cook lamb in non-stick frying pan with sliced garlic to taste.
2. Meanwhile, spread 1 tablespoon of tzatziki on each pita bread and top with lettuce, cucumber, tomato and onion.
3. Place cooked lamb on top and crumble feta over.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 347.75g | 100.00g |
| Energy (kJ) | >996.32kJ | >286.50kJ |
| Protein (g) | 30.52g | 8.78g |
| Total fat (g) | 8.76g | 2.52g |
| - Saturated fat (g) | 4.08g | 1.17g |
| - Polyunsaturated fat (g) | 0.83g | 0.24g |
| - Monounsaturated fat (g) | 2.65g | 0.76g |
| Cholesterol (mg) | >75.00mg | >21.57mg |
| Carbohydrate-available (g) | 39.01g | 11.22g |
| CarbohydrateSE (g) | >5.64g | >1.62g |
| - Sugars (g) | 5.11g | 1.47g |
| Water (g) | 256.36g | 73.72g |
| Dietary fibre (g) | 7.40g | 2.13g |
| Thiamin (mg) | 0.61mg | 0.17mg |
| Riboflavin (mg) | 0.38mg | 0.11mg |
| Niacin (mg) | 8.10mg | 2.33mg |
| Niacin equivalents (mg) | 14.71mg | 4.23mg |
| Vitamin C (mg) | 15.81mg | 4.55mg |
| Vitamin E (mg) | >0.08mg | >0.02mg |
| Total folate (ug) | >33.63ug | >9.67ug |
| Total vitamin A equivalents (ug) | 104.50ug | 30.05ug |
| Retinol (ug) | 41.00ug | 11.79ug |
| Beta carotene equivalents (ug) | 379.48ug | 109.12ug |
| Sodium (mg) | 462.28mg | 132.94mg |
| Potassium (mg) | 805.93mg | 231.75mg |
| Magnesium (mg) | 86.11mg | 24.76mg |
| Calcium (mg) | 106.65mg | 30.67mg |
| Phosphorus (mg) | 440.70mg | 126.73mg |
| Iron (mg) | 5.11mg | 1.47mg |
| Zinc (mg) | 4.58mg | 1.32mg |
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Recipe publication date on: 12/17/2007
Last reviewed on: 20/11/2012
