Preheat grill to a medium heat. Pat lamb dry with paper towels. Put lamb and peppers on a large baking tray. Add the oil, paprika and plenty of seasoning, and stir to coat. Grill for 8 to 10 minutes or until golden and cooked to your liking, turning the lamb and peppers occasionally during cooking. Finely crumble over the feta, add the mint and stir lightly.
Toast the pita breads and serve the lamb mixture in the pitas with the onion, avocado, salad leaves and hummus.
Each serving 2 206kJ, 27g fat (10g saturated), 41g carbohydrate (6g total sugars).