We have partnered with Jane (@veganonthegc) to create this Marinated Lamb Pita Pockets with Beetroot, Hummus & Spiced Coconut Yoghurt using no other than Herbidoor's plant-based lamb shreds!
To recreate this, you will need:
Marinade:
- 1 lemon, juices
- 2 cloves garlic, crushed
- 1 tsp dried oregano
- 1 tsp fresh dill, finely chopped
Spiced Coconut Yoghurt
- 1/3 cup coconut yoghurt
- 1 Tbsp fresh Mint, finely diced
- 1-2 tsp Garlic, minced
- 1 tsp fresh Dill
- 1 Tbsp Lemon, juice
- 1 pinch dried cumin
To assemble:
- 1 pkt @herbidoor 🌱 Lamb
- 2 normal size pita pockets or 6 mini pitas, halved & warmed
- 1/2 cucumber, grated
- 1/2 carrot, grated
- 3-4 Tbs Beetroot Hummus
- 8 Cherry tomatoes, cut into quarters
- 1/4 red onion, thinly sliced
- Garnish: extra herbs- coriander, mint & dill
Directions:
- In a small container or pouch, pour the lemon juice, garlic, oregano & tsp of dill. Add the lamb strips and marinate for 15mins.
- Heat a grill plate. Drizzle with a little oil & sear the 🌱 lamb on both sides, remove and let sit
- In a bowl, mix the coconut yoghurt, mint, dill, cumin & lemon juice to combine.
- Fill each warmed pocket with cucumber & carrot, a couple of pieces of 🌱 lamb, & some cherry tomatoes. Dollop with hummus & coconut yogurt dressing. Drizzle with fresh lime & sprinkle with fresh herbs.
As always, let us know if you recreated this recipe. Better yet, tag us in our socials. We LOVE to see you recreate our recipes ❤️
