Pepper Pot
The Green Meko
Prep
15–20 mins
Cook
~10 mins
Serves
~4 flatbreads
Perfect for:
An effortless crowd-pleaser.
Ingredients
- 500g lamb shoulder, thinly sliced or shredded
- 2 cloves garlic
- A handful of fresh parsley
- 1–2 tbsp The Green Meko, depending on your spice level
- Olive oil, for cooking and mixing
- Flatbreads or wraps, to serve
- Tzatziki or yoghurt
- Optional: sliced onions, tomatoes and rocket or salad greens
Instructions
01
Make the Meko marinade
In a pestle and mortar, crush the garlic and parsley into a rough paste. Add The Green Meko and a small glug of olive oil. Mix well to form a fragrant marinade.
02
Marinate the lamb
Rub the Meko mixture all over the lamb shoulder. Let it sit for at least 15 minutes, or longer if time allows.
03
Cook the lamb
Heat a little olive oil in a large pan over medium-high heat. Add the marinated lamb and cook until golden and tender, with crispy edges.
04
Warm the flatbreads
Heat the flatbreads until soft and pliable, using a pan, grill or oven.
05
Assemble and serve
Layer the lamb onto each flatbread. Add any extras like onions, tomato, salad greens or a cooling yoghurt drizzle. Wrap and enjoy while hot.
Best served when you want to impress with zero stress. Best served with Pepper Pots.
