Lamb Pitas

Indulge in the rich flavors of these lamb pitas, featuring tender lamb seasoned with aromatic spices and fresh herbs, complemented by a tangy yogurt sauce. This delightful combination is perfect for a satisfying lunch or dinner, offering a harmonious blend of textures and tastes. Serve the succulent lamb mixture in warm pita bread, accompanied by crisp vegetables and a refreshing mint-infused yogurt dressing for a complete meal.

Ingredients

  • ½ cup (70g) finely grated carrot (about 1 carrot)
  • ⅓ cup (25g) fresh sourdough or whole meal breadcrumbs
  • 350g lamb mince
  • 2 tablespoons finely chopped mint
  • 1 tablespoon honey
  • 1 small clove garlic, crushed (optional)
  • 1 teaspoon ground cumin
  • sea salt and cracked black pepper, to taste
  • 1 tablespoon extra virgin olive oil
  • 12 mini pita breads
  • ¾ cup (210g) store-bought tzatziki dip or natural Greek-style (thick) yoghurt
  • 1 cucumber, finely chopped

Instructions

  • Place the carrot in a big bowl and, using the back of a wooden spoon, press it to bring out the juice. Add the breadcrumbs and mix until they’re soft from the juicy carrot.
  • Add the lamb, mint, honey, garlic, cumin, salt and pepper. With clean hands or a spatula, mix everything really well to combine.
  • Shape 1 heaped tablespoon of the mixture into a ball. Thread it onto a small skewer and mold it to make an oval shape. Repeat with the remaining mixture to make 10–12 skewers.
  • Place the oil in a large non-stick frying pan over medium heat. Cook the skewers, in batches, for 3–4 minutes each side or until golden brown and cooked through.
  • Top each pita with tzatziki, cucumber and a lamb skewer. Serve with lemon wedges and a simple tomato salad, if you like. Serves 4




Recipe by Donna Hay