lamb pitas

  • ½ cup (70g) finely grated carrot (about 1 carrot)
  • ⅓ cup (25g) fresh sourdough or wholemeal breadcrumbs
  • 350g lamb mince
  • 2 tablespoons finely chopped mint
  • 1 tablespoon honey
  • 1 small clove garlic, crushed (optional)
  • 1 teaspoon ground cumin
  • sea salt and cracked black pepper, to taste
  • 1 tablespoon extra virgin olive oil
  • 12 mini pita breads
  • ¾ cup (210g) store-bought tzatziki dip or natural Greek-style (thick) yoghurt
  • 1 cucumber, finely chopped
  1. Place the carrot in a big bowl and, using the back of a wooden spoon, press it to bring out the juice. Add the breadcrumbs and mix until they’re soft from the juicy carrot. 
  2. Add the lamb, mint, honey, garlic, cumin, salt and pepper. With clean hands or a spatula, mix everything really well to combine. 
  3. Shape 1 heaped tablespoon of the mixture into a ball. Thread it onto a small skewer and mould it to make an oval shape. Repeat with the remaining mixture to make 10–12 skewers.
  4. Place the oil in a large non-stick frying pan over medium heat. Cook the skewers, in batches, for 3–4 minutes each side or until golden brown and cooked through. 
  5. Top each pita with tzatziki, cucumber and a lamb skewer. Serve with lemon wedges and a simple tomato salad, if you like. serves 4
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