Lamb kebabs in pittas recipe

(26 ratings)

Looking for lamb recipes, kebab recipes, woman's weekly recipes, low calories recipes, lamb pitta recipes, healthy recipes or low fat recipes? Who needs takeaway kebabs when you can make these low-fat mint and cumin-flavoured kebabs at home?

  • healthy
  • Low-fat
  • healthy
Preparation Time15 mins (plus marinading time)
Cooking Time10 mins
Total Time25 mins
Nutrition Per PortionRDA
Calories351 Kcal18%
Fat8.5 g12%

Who needs takeaway kebabs when you can make these low-fat mint and cumin-flavoured kebabs at home?


  • 150g carton plain low-fat yogurt
  • 4tbsp chopped fresh mint
  • 1tsp ground cumin
  • Salt and freshly ground black pepper
  • 400g (14oz) lean loin of lamb fillets (2 fillets), trimmed of fat and tendons (375g weight when trimmed), each loin halved lengthways then cut into 6

To serve:

  • 4 white pitta breads
  • 4 handfuls shredded lettuce, a few slivers of red onion and cucumber
  • Lemon wedges, optional
  • 4 large or 8 small metal skewers




  1. Mix the yogurt and mint in a large bowl. Take out 4tbsp of the mixture and put in a smaller bowl for serving with the kebabs.
  2. Stir the cumin and seasoning into the large bowl with the diced lamb and mix to coat well. Leave to marinate for a couple of hours, if you have time.
  3. Set the grill/heat a griddle pan to medium-hot. Thread the meat on to 4 or 8 skewers. Grill the kebabs for about 3 mins on each side, or until lamb is just cooked through.
  4. Warm the pittas under the grill/on the griddle. Split them open. Stuff the pitta with some salad. Serve with the kebabs, and lemon wedges, if liked. Have the bowl of reserved mint-flavoured yogurt ready for spooning over. (Not suitable for freezing).
Top Tip for making Lamb kebabs in pittas

Woman's Weekly cookery editor Sue McMahon suggests adding a tablespoon of mint sauce to the yogurt if you don't have fresh mint.


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