Lamb kebabs in pittas

(3 ratings)
Lamb kebab pittas
Lamb kebab pittas
  • Serves: 4

  • Prep time:

    (plus marinading time)
  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe Who needs takeaway kebabs when you can make these low-fat mint and cumin-flavoured kebabs at home?


  • 150g carton plain low-fat yogurt
  • 4tbsp chopped fresh mint
  • 1tsp ground cumin
  • Salt and freshly ground black pepper
  • 400g (14oz) lean loin of lamb fillets (2 fillets), trimmed of fat and tendons (375g weight when trimmed), each loin halved lengthways then cut into 6

To serve:

  • 4 white pitta breads
  • 4 handfuls shredded lettuce, a few slivers of red onion and cucumber
  • Lemon wedges, optional
  • 4 large or 8 small metal skewers

Woman's Weekly cookery editor Sue McMahon suggests adding a tablespoon of mint sauce to the yogurt if you don't have fresh mint.


  1. Mix the yogurt and mint in a large bowl. Take out 4tbsp of the mixture and put in a smaller bowl for serving with the kebabs.
  2. Stir the cumin and seasoning into the large bowl with the diced lamb and mix to coat well. Leave to marinate for a couple of hours, if you have time.
  3. Set the grill/heat a griddle pan to medium-hot. Thread the meat on to 4 or 8 skewers. Grill the kebabs for about 3 mins on each side, or until lamb is just cooked through.
  4. Warm the pittas under the grill/on the griddle. Split them open. Stuff the pitta with some salad. Serve with the kebabs, and lemon wedges, if liked. Have the bowl of reserved mint-flavoured yogurt ready for spooning over. (Not suitable for freezing).

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 351(kcal)
  • Fat 8.5g
  • Saturates 0.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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