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Ingredients
  • ⅓ cup extra virgin olive oil
  • 1 lemon, zested and juiced
  • 1 teaspoon sweet paprika
  • 1 clove garlic, crushed
  • 1¼ teaspoon dried oregano
  • 4 lamb forequarter chops
  • 1 large tomato, cut into wedges
  • 1 Lebanese cucumber, thinly sliced
  • 1 small red onion, thinly sliced into rounds
  • 1 small green capsicum, halved, deseeded, cut into thin strips
  • ⅓ cup pitted Kalamata olives
  • 100 g Greek-style feta, crumbled
  • 2 tablespoons red wine vinegar
  • ½ cup Greek-style yoghurt
  • 4 pita bread, warmed
Note: Ingredients may have been altered from the original.
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