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1. Thread the lamb onto a kebab stick or bamboo skewer. Place on a grill rack. Sprinkle with rosemary and grill until the fat stops dripping and the meat is golden brown. 2. Warm the pitta bread under the grill and then cut in half and split open to form pockets. Remove the lamb from the skewer and stuff it into the pitta bread. Season lightly to taste. 3. Mix together the tomato, cucumber, cheese olives and lettuce. Sprinkle with lemon juice and use to fill the pitta pockets. Serve at once. Preparation 5 minutes Cooking 8 minutes Serves 1 325 calories Selections
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 90 (19%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 238mg||73 %|
|Sodium 363.3mg||13 %|
|Potassium 721.9mg||19 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 86.9g||124 %|
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Calories per serving: 463
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