Combine the marinade ingredients in a bowl.
Add lamb and stir to coat. Place in the fridge to marinate overnight.
Remove the lamb pieces from the marinade and place them on a hot oven - grill setting or grill plate or in a frying pan, for 8-10 minutes or until cooked and tender.
Mix the sauce ingredients in a bowl.
Place the cabbage and tomatoes in the half open pockets, top with the grilled lamb and drizzle each pocket with the sauce.
Serve warm.
Servings 0
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