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Lamb pittas

Lamb pittas

Average rating:

Minced lamb is slightly cheaper than beef, makes brilliant Greek-style stuffing for your pitta and feeds a family at just £3.72.

Serves: 4
Skill level: Easy peasy
Costs: Cheap as chips

Ingredients

For extra spice, serve with pickled chillies to add an authentic Greek touch to your pitta meal.

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250g(8oz) minced lamb50g (1¾oz) white breadcrumbs
1 clove garlic, peeled and crushed
Dash of Tabasco sauce
1 level tsp ground coriander
1 level tsp ground cumin
Salt and freshly ground black pepper
4 mini pitta bread, to serve

For the dressing:

½ x 200g carton Greek yogurt
¼ of a cucumber

Method

Place the minced lamb in a bowl and add the other ingredients and mix well. Divide the mixture into 12 and shape each into a ball. Thread the balls on to skewers. Cook the lamb balls under a hot grill for 10-15 mins, turning them occasionally so they cook through.
To make the dressing: Tip the yogurt into a bowl and stir in the cucumber and seasoning.
Warm the pitta bread before serving. Slit open the bread and fill each with 3 balls of lamb and spoon on some of the dressing. Alternatively, serve the lamb still on the skewers with the pitta bread and dressing. (Not suitable for freezing).

Nutritional information is for the maximum number of servings

By Jennifer Shepherd

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Nutritional information per portion

Calories 405(kcal)
Fat 22.0g
Saturates 11.0g

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.