Lamb kebabs in pittas recipe

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  • Healthy
  • Low-fat
serves: 4
Skill: easy
Prep: 15 min
Cooking: 10 min

Nutrition per portion

Calories 351 kCal 18%
Fat 8.5g 12%
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  • 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


    • 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.

    • 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.

    • 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.

    • 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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