Lamb Kebab Pitas

• 3 slices bread, torn into pieces and soaked in cold water
• 1 lb ground lamb
• 1 tsp Dijon mustard
• 1 None onion, finely diced
• 5 None green chili peppers, 1 seeded and chopped, 4 left whole
• None None Pinch of paprika
• 4 tbsp oil, divided
• 4 None vine-ripened tomatoes
• 4 None pita breads
• 5 oz Romaine lettuce, cut into strips
• None None Lemon wedges, to serve

1. Squeeze out the bread and mix with the ground lamb, mustard, onion and chopped chili pepper. Season with salt, black pepper and a pinch of paprika. Form into 12 balls and thread onto skewers, 3 per skewer.
2. Heat 2 tbsp of the oil in a large skillet on medium heat. Cook the skewers, turning, for 10 mins until browned and cooked through. Heat remaining 2 tbsp oil in a medium skillet on medium heat. Cook the tomatoes and whole chili peppers, turning, for 8 mins.
3. Toast the pita breads until golden brown. Cut a pocket into each. Stuff with lettuce and a lamb skewer. Serve with tomatoes, chili peppers and lemon wedges.

bread, ground lamb, mustard, onion, green chili peppers, paprika, oil, tomatoes, pita breads, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/22815 (may not work)