Lamb kebab with labneh

Lamb kebab with labneh

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

Making your own kebab is an excellent way of using leftover roast lamb.

Ingredients

Method

  1. Cut gently reheated roast lamb into very thin slices. Place inside warm pita bread together with tomato slices, wafer-thin slices of red onion, crumbled feta cheese and crisp lettuce leaves. Add a good dollop of labneh (the delicious spiced yoghurt) and serve at once.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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