Spiced lamb kebabs with pita bread

Spiced lamb kebabs with pita bread


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This is a delectable dish of grilled lamb cubes coated in hot spices, served on warmed pita bread with a crunchy mixed salad and topped with a traditional Greek yoghurt sauce. These are great barbecued as well.

Pat Alburey

Serves: 4 

  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 2 teaspoons ground cumin
  • ½ teaspoon cayenne pepper
  • 750g lamb fillet or lean leg steak
  • 1 baby cos lettuce
  • 4 sprigs mint
  • ½ cucumber
  • 4 tomatoes
  • 1 red onion
  • 200g natural yoghurt
  • Salt and black pepper
  • 4 large or 8 small pita breads

Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Preheat the griller to high. Put the oil into a bowl, peel the garlic and crush it into the bowl, then stir in the cumin and cayenne pepper.
  2. Cut the meat into 2.5-cm cubes. Toss in the seasoned oil, thread onto metal skewers and put aside.
  3. Shred the lettuce and put into a salad bowl. Chop the mint, putting a few leaves aside for a garnish. Dice the cucumber, peel and finely chop the onion, chop the tomatoes and add to the salad bowl.
  4. Grill the kebabs for 6 minutes, turning once. Meanwhile, season the yoghurt with salt and pepper.
  5. Remove the kebabs from the griller and put aside.
  6. Cut the large pitas into four, or slit open the small ones; place, with the salad, on serving plates. Top with the kebabs and garnish with mint. Serve with the yoghurt

Lebanese bread

Substitute Lebanese bread for the pita bread.


The kebabs can also be cooked on the grill rack of a hot barbecue.


good source of vitamins A, B group, C, E and folate, and calcium, iron, selenium and zinc.

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