Instructions

• Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).

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• Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).

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• Prepare the charcoal barbecue for direct cooking over medium-high heat (210°C-250°C).

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• Prepare your barbecue for direct cooking over medium-high heat (210°C-250°C). If you are using a Weber Pulse™, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.
  Prepare your barbecue for direct cooking over medium-high heat. If you are using a Weber SmokeFire™, set the temperature to 270°C and preheat.
• Lightly coat the backstraps with 2 teaspoons of olive oil and 6 teaspoons of Weber Greek Seasoning. Assemble the onion ring skewers. Lightly coat the onion skewers with the remaining 4 teaspoons of olive oil and 2 ½ teaspoons of Weber Greek Seasoning.

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• Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the lamb backstraps over direct medium-high heat, with the lid closed, for 2 minutes per side. As lamb backstrap is best served medium rare to medium, cook until it reaches an internal temperature of 50C, then remove from the barbecue and leave it to rest for 5 minutes before slicing. While the lamb is cooking, grill the red onion skewers for 5 minutes per side, turning as needed.
  Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the lamb backstraps over direct medium-high heat, with the lid closed, for 2 minutes per side. As lamb backstrap is best served medium rare to medium, cook until it reaches an internal temperature of 50C, then remove from the barbecue and leave it to rest for 5 minutes before slicing. While the lamb is cooking, grill the red onion skewers for 5 minutes per side, turning as needed.
  Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the lamb backstraps over direct medium-high heat (over the fire), with the lid closed, for 2 minutes per side. As lamb backstrap is best served medium rare to medium, cook until it reaches an internal temperature of 50C, then remove from the barbecue and leave it to rest for 5 minutes before slicing. While the lamb is cooking, grill the red onion skewers for 5 minutes per side, turning as needed.
  Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: turn the control knob(s) to one notch greater than medium (240°C-260°C). Grill the lamb backstraps over direct medium-high heat, with the lid closed, for 2 minutes per side. As lamb backstrap is best served medium rare to medium, cook until it reaches an internal temperature of 50C, then remove from the barbecue and leave it to rest for 5 minutes before slicing. While the lamb is cooking, grill the red onion skewers for 5 minutes per side, turning as needed.
  Once your barbecue has preheated to the set temperature (SmokeFire: 270°C), brush the cooking grills clean with a wire brush. Grill the lamb backstraps over direct medium-high heat, with the lid closed, for 2 minutes per side. As lamb backstrap is best served medium rare to medium, cook until it reaches an internal temperature of 50C, then remove from the barbecue and leave it to rest for 5 minutes before slicing. While the lamb is cooking, grill the red onion skewers for 5 minutes per side, turning as needed.
• While the lamb is resting, grill the flatbreads over direct medium-high heat, for 1 minute per side or until just toasted. Remove the red onion from the skewers, and roughly chop if desired.
• Slice the lamb against the grain. Spread the beetroot dip inside the wrap, top with lettuce, sliced lamb, red onion and feta. Wrap up and enjoy.