Stuffed Lamb Pita with Tzatziki Sauce
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300 g Diced lamb
- 2 tablespoons Za'atar
- 1 tbsp Fresh mint (finely chopped)
- 4 Pitta bread
- 100 g Lettuce
- 4 tablespoons Hummus
- 4 tablespoons Tzatziki
- 80 g Roasted red peppers (chopped)
- 40 g Feta (crumbled)
Method
- If using wooden skewers, soak them in water. Preheat your grill (broiler).
- Put 300 g Diced lamb into a food processor and blend until it turns into mince. Stir in 2 tbsp Za'atar and 1 tbsp Fresh mint and mix well.
- Form into 6 sausage shapes and then thread onto the skewers. These are your koftas.
- Put under the grill and cook for 10-12 minutes turning frequently.
- Open up 4 Pitta bread and divide 4 tbsp Hummus and 4 tbsp Tzatziki between them. Stuff them with 100 g Lettuce and 80 g Roasted red peppers. Once the koftas are cooked, chop them up and add to the pita with 40 g Feta.