Spiced Lamb with Pitta Recipe at MyDish

Spiced Lamb with Pitta

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Method

  • 1.In a small bowl, mix together the lamb, cumin, chilli flakes, coriander, garlic and onion.
  • 2.Leave for at least 10 minutes to allow the flavours to develop.
  • 3.Then add enough egg to bind, form the mixture into 4 sausage-shapes, and press each on to
  • a skewer.
  • 4.Place under a hot grill for 2–3 minutes on each side, until cooked through. Set aside and keep warm.
  • 5.Sprinkle the pittas with a little water and place under the grill for 1 minute to brown, turning halfway through cooking. Serve the pittas filled with the lamb, tomato, cabbage and yogurt.
  • 6.These kebabs are also great served cold – store all the different bits separately and make them up just before you want to eat them.
  • 7.If you buy a takeaway kebab, opt for the skewered meat that is cooked on the griddle, rather than the ‘doner' kebabs that are full of fat.

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    Ingredients

    • 150g lean minced lamb
    • ½ tsp. ground cumin
    • pinch chilli flakes
    • 1 tbsp. fresh coriander chopped
    • 1 small clove garlic crushed
    • 1 small onion finely chopped
    • a little beaten egg
    • 2 or 3 small pitta breads
    • 1 large tomato chopped
    • 25g white cabbage finely sliced
    • 1 tbsp. natural yogurt

    By Views 1363  Added Tue Oct 21 2008


    Kebabs are a healthy option if you are looking for a quick fix, as the meat is grilled with no added fat.
    Recipe taken from Diabetes UK'