Blog Menu

Meat-Filled Pitta Sandwiches

Prep Time

    •    Prep and cook time: 40 minutes
    •    Yield: Serves 4


    •    cumin
    •    4 pita bread
    •    garam masala
    •    4 tbsps olive oil
    •    ground cinnamon
    •    2 tbsps lemon juice
    •    1 ¾ cups plain yogurt
    •    1 clove garlic (crushed)
    •    1 romaine heart (sliced)
    •    2 scallions (sliced into rings)
    •    4 radish (finely sliced or shaved)
    •    ½ cucumber (peeled if desired, halved, deseeded and sliced)
    •    4 cups lamb (e.g. lamb eye of loin, cut into bite-sized pieces)


  1. Season the yoghurt to taste with salt, ground black pepper and a pinch of garam masala.

  2. Put the radishes, cucumber, lettuce and spring onions in a bowl. Mix with the lemon juice and 2 tbsp oil, and season to taste with salt and ground black pepper.

  3. Toast the pitas briefly on both sides in a hot frying pan. Cut in half, and open into pockets.

  4. Mix the lamb with a pinch each of cinnamon, cumin, salt and ground black pepper and the remaining oil. Mix with the crushed garlic.

  5. Fry the lamb in a hot griddle pan on all sides for 3-5 minutes. Remove from the pan, cool slightly then mix through the salad.

  6. For the kebab, spoon a little yoghurt into the pita pockets, add the meat and salad mixture and serve with the remaining yoghurt in a bowl on the side.

This great family recipe is thanks to EatSmarter Recipes at


Leave a comment

Please note, comments must be approved before they are published