There is a specific kind of magic that happens on a winter afternoon in the Australian bush. The sun hangs low and pale in a cloudless sky, the air is crisp, and the fire pit—rekindled from the morning's embers—is finally throwing that steady, radiant heat that's perfect for a flat grill. While dinner is often about the slow-cooked comfort of a camp oven, lunch is your chance to turn simple ingredients into a high-energy, flavour-packed feast that fuels the afternoon's 4WD trek or coastal hike.
These Hearty Lamb and Halloumi Souvlaki Wraps are our June staple for a reason. They take the classic Aussie love for a lamb BBQ and elevate it with the salty, squeaky goodness of seared halloumi and the sharp tang of fresh tzatziki. Cooked directly on the hotplate over the fire, the lamb gets that incredible smoky char, while the halloumi softens and browns without melting away. It is a handheld masterpiece that feels like a reward for every kilometre of corrugated track you've conquered that day.
What you need
Ingredients (Serves 4)
- 600g lamb backstrap or loin straps, sliced into 2cm thick strips.
- 250g block of halloumi, sliced into 1cm thick rectangles.
- 4 large Greek-style pita wraps (the thick, fluffy ones work best).
- 1 large red capsicum, deseeded and sliced into thick strips.
- 1 small red onion, finely sliced into rings.
- 200g tub of high-quality tzatziki (or make your own with Greek yoghurt, cucumber, and garlic).
- 1 lemon, cut into wedges for serving.
- 2 tbsp dried oregano.
- Sea salt and cracked black pepper to taste.
- Olive oil for drizzling and the hotplate.
- Optional: A handful of baby spinach or rocket for a bit of crunch.
Gear
- Hotplate / Flat grill over an open fire pit or a camp gas stove.
- Long-handled tongs for moving the lamb and halloumi safely.
- Sharp knife and a sturdy chopping board.
- A small bowl for the lamb marinade.
How to make it
- Marinate the lamb: In a bowl or a zip-lock bag, toss the lamb strips with a generous drizzle of olive oil, the dried oregano, salt, and pepper. If you have the time, let this sit in your Engel or fridge for at least 30 minutes to let the flavours soak in.
- Fire up the hotplate: Ensure your fire has a good bed of coals or your gas stove is on medium-high heat. Place the hotplate on and let it get smoking hot. A drop of water should sizzle and dance on the surface.
- Char the veggies: Drizzle a little oil on the hotplate and toss on the capsicum strips. Grill them for 4–5 minutes, turning occasionally, until they are soft and have those beautiful black char marks. Move them to the edge of the plate to stay warm.
- Sear the lamb: Place the lamb strips on the hottest part of the plate. You want a fast, high-heat sear to lock in the juices. Cook for 3–4 minutes, turning once, until medium-rare. Don't overcook them; lamb backstrap is best when it’s still slightly pink in the middle.
- Grill the halloumi: While the lamb is finishing, place the halloumi slices on the hotplate. They only need about 60–90 seconds per side. You’re looking for a deep golden-brown crust.
- Warm the pita: Push everything to the cooler edges of the hotplate. Place your pita wraps directly onto the plate for 30 seconds per side. This makes them pliable, fluffy, and gives them a hint of smoky flavour.
- Assemble the wraps: Lay a warm pita on a piece of foil or a plate. Spread a generous dollop of tzatziki down the centre. Top with a handful of spinach (if using), the charred capsicum, seared lamb, and golden halloumi. Add the fresh red onion rings on top.
- The final squeeze: Squeeze a fresh lemon wedge over the filling, roll the wrap up tightly, and serve immediately while the halloumi is still warm and squeaky.
Camp tips
- Prep at home: To make lunch a breeze, slice the lamb and capsicum at home before you leave. Store them in separate containers in your 12V fridge. It saves you the mess of a chopping board in a windy campsite.
- Halloumi storage: Halloumi is great for travel because it has a long shelf life. If you have leftovers, keep them in their brine in a sealed container in the Engel; they’ll stay fresh for days.
- The "Pocket" alternative: If your pita wraps are prone to tearing, use pita pockets instead. Just stuff the ingredients inside for a less messy experience, especially if you're eating on the move.
- Spice it up: If you like a bit of heat, add a sprinkle of dried chilli flakes to the lamb marinade or a dash of hot sauce inside the wrap.
Gear for the BBQ enthusiast
A great hotplate lunch is only as good as the gear you carry. If you're tired of cleaning up grease from your vehicle's drawers after a weekend of cooking, check out our range of heavy-duty BBQ Carry Bags. Designed to fit everything from the Weber Q to the Ziggy, they keep your vehicle clean and your hotplate protected from the elements.
Enjoy the winter sun, keep the fire stoked, and we'll see you on the next track!
