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Lamb kebabs, Greek salad and pitta bread

Lamb kebabs, Greek salad and pitta bread

These fragrant meatballs make for a great alternative to the usual kebab and are delicious tucked into the pitta with the zingy feta.


  • 400g lean minced lamb
  • 1 tsp. dried thyme
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • Few sprays of cooking oil (for example Fry light olive oil or sunflower oil)
  • Salad
  • 400g cherry tomatoes cut in half
  • 600g cucumber chopped
  • 80g olives in brine drained
  • 1 red onion finely sliced
  • 120g feta cheese crumbled
  • Bunch fresh mint chopped
  • 2 tbsp. olive oil
  • Squeeze of lemon juice
  • To serve:
  • 180g 0% fat Greek yogurt
  • 4 wholemeal pitta breads (approx. 70g each)

Preparation time:

Cooking time:

Skill level:





  1.  In a bowl mix together the lamb, spices and season well with salt and pepper. Shape into 8 individual burger shapes. 

  2.  Preheat the grill. Lightly oil a baking sheet with a few sprays of cooking oil. Add the lamb and spray with cooking oil. Grill for 4-5 minutes on each side or until cooked through. 

  3. Put the salad ingredients in a bowl and dress with the olive oil and lemon juice.

  4. Place the pitta breads in the toaster.  When toasted remove and slice in half. 

  5. Place a couple of pieces of the lamb in a pitta bread, add some Greek salad and a dollop of yogurt.

Nutritional information per serving:









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