Spiced Lamb in Pitta

Spiced Lamb in Pitta

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Filled with spiced lamb and chunky vegetables, this recipe for Pitta Pockets is a real winner.
Servings: 4
Calories: 671
Prep Time 20 minutes
Cook Time 10 minutes
Chilling time 30 minutes


  • 1 small green pepper deseeded and chopped
  • 1/2 small onion chopped
  • 3 garlic cloves chopped
  • 2 tsp ground cumin
  • 3 tbsp olive oil
  • 1 tbsp chopped fresh mint
  • 1.2 lb lean minced lamb
  • 1 lb very ripe tomatoes chopped
  • 2 tbsp chopped fresh flat-leaf parsley
  • 4 large pitta breads
  • Greek yogurt and mint sprigs to serve


  • Pulse the pepper in a food processor with the onion, garlic, cumin and olive oil to form a coarse paste. Add the chopped mint. Mix together this paste and the lamb; season and shape into 16 patties. Chill for 30 minutes. Barbecue or grill for 4 to 5 minutes on each side.
  • Chop the tomatoes, stir in the parsley and season with salt and pepper. Warm the pitta bread, wrap into a cone and secure with a cocktail stick. Fill each pitta with four patties, a drizzle of yogurt and a mint sprig and serve with the tomatoes on the side.
  • Freezing: Complete to the end of step 1, but do not barbecue or grill. Place the patties on a tray to freeze, then pack.
  • To use: Thaw at cool room temperature for 4 hours. Complete the recipe.
Calories: 671 kcal
Carbohydrates: 40 g
Protein: 29 g
Fat: 44g
Saturated Fat: 15 g
Cholesterol: 99 mg
Sodium: 391 mg
Potassium: 755 mg
Fiber: 4 g
Sugar: 4 g
Vitamin A: 1289 IU
Vitamin C: 44 mg
Calcium: 107 mg
Iron: 4 mg
Ingredients Lamb, Minced Lamb
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