Lamb souvlaki

• 4 bamboo skewers
• 1 quantity basic rissoles, using lamb mince
• 4 rounds pita bread
• 4 butter lettuce leaves
• 1 red onion, sliced
• 1 medium tomato, halved, sliced
• 1 cup (120g) grated tasty cheese (optional)

Garlic sauce

• 1/2 cup (140g) Greek-style natural yoghurt
• 2 cloves garlic, crushed
• 1/4 teaspoon smoked paprika
• 2 tablespoons hot water
• 1 tablespoon chopped fresh parsley
• Salt to taste

1. Step 1

   Soak bamboo skewers in water for 20 minutes. Prepare rissole mixture as for Brunch Rissoles recipe. Halve patties and roll each into a sausage shape. Thread two sausages onto each skewer.

2. Step 2

   Make the garlic sauce by mixing all ingredients together.

3. Step 3

   Preheat barbeque or grill plate to medium. Cook kebabs for about 3 minutes on each side, or until browned and cooked through. Meanwhile grill pita bread on both sides to warm through.

4. Step 4

   Layer lettuce, onion, tomato and cheese on pita bread. Top each with a kebab (skewer removed) and drizzle with garlic sauce.