Lamb souvlaki wraps

1 tablespoon mint and the crushed garlic in a shallow dish. Add the lamb and turn to coat.

2 Heat a chargrill pan or barbecue hotplate over a high heat. Lightly spray lamb and capsicum with olive oil. Cook lamb and capsicum for 2–3 minutes each side, or until cooked to your liking. Transfer lamb to a plate, cover loosely with foil and set aside to rest for 3 minutes before thinly slicing.

3 Combine yoghurt, remaining lemon juice and mint. Spread half of yoghurt mixture over wraps. Top with lettuce, radish, cucumber, grilled capsicum and the lamb. Drizzle with remaining yoghurt mixture and sprinkle with extra mint leaves. Wrap to enclose filling and serve.