Lamb kebabs in pittas recipe

Click to rate
(11 ratings)
Sending your rating
  • Healthy
  • Low-fat






15 min


10 min

Nutrition per portion

Calories 351 kCal 18%
Fat 8.5g 12%

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


  • 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.

  • 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.

  • 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.

  • 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).

Top tip for making Lamb kebabs in pittas

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

Click to rate
(11 ratings)
Sending your rating