Lamb Kofta in Pitta Pockets
Easy
These little nuggets are filled with spicy deliciousness and are fabulous served with pitta bread and salad. Recipe courtesy of Glenisk created by Rozanne Stevens.
PREP IN
10 MIN
COOK IN
20 MIN
SERVE
6
Lamb Kofta in Pitta Pockets
Easy
PREP IN
10 MIN
COOK IN
20 MIN
SERVE
6
Introduction
These little nuggets are filled with spicy deliciousness and are fabulous served with pitta bread and salad. Recipe courtesy of Glenisk created by Rozanne Stevens.
Ingredients
- 500g lamb mince
- 1 onion, grated
- 2 cloves garlic, crushed
- Zest of 1 lemon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sumac (a Middle Eastern spice available in Asian markets)
- 2 tbsp mint, finely chopped
- 12 metal or bamboo skewers
- 500g tub Glenisk Greek Yoghurt
- 2 tbsp mint, finely chopped
- 1 cucumber, peeled and seeded
- Juice of 1 lemon
- 2 cloves garlic, crushed
- Pinch salt
- 12 small pitta pockets
- 1 iceburg lettuce, finely sliced
- 250g cherry tomatoes, halved
- 1 red onion, finely sliced
FOR THE TZATZIKI (GREEK YOGHURT AND MINT SAUCE):
TO SERVE:
Method
- 1. Preheat the oven to 230°C/450°F/gas mark 8.
- 2. Mix the kofta mixture well together. Mold onto skewers in sausage shapes. Cook on the Place on a grill in the oven for 20 minutes.
- 3. To make the tzatziki, grate the peeled and seeded cucumber. Place the grated cucumber in a clean teatowel and wring out the moisture. Mix the cucumber with the Glenisk Greek Yoghurt, lemon juice, mint, salt and garlic.
- 4. If preferred, heat up the pita pockets and slice open on one side. Place the skewer inside the pocket and pull the kofta off the skewer.
- 5. Delicious stuffed into a pita pocket with tomatoes, crispy lettuce and the tzatziki.
