🥙 Greek-Style Lamb Pitta

Servings

4 servings

Quick Stats

⏱ 45–60 mins • 🍽 Base: 4 servings • 🔥 BBQ or Oven

Ingredients

• 700g lamb leg or lamb shoulder, thinly sliced
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 lemon (juice)
• 1 tsp salt
• 0.5 tsp black pepper
• 2 large tomatoes, diced
• 1 large cucumber, diced
• 0.5 red onion, finely sliced
• 2 tbsp chopped parsley
• 1 tbsp olive oil (for salad)
• 1 tbsp lemon juice (for salad)
• 300g Greek yogurt
• 0.5 cucumber, grated and squeezed dry
• 2 garlic cloves, finely grated
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp dill or mint, finely chopped (optional)
• 300g self-raising flour
• 300g Greek yogurt
• 1 tsp salt
• 1 tbsp olive oil, for cooking pittas

Method

1. Marinate the lamb:
   Mix lamb with olive oil, garlic, oregano, cumin, lemon juice, salt, and pepper. Marinate for 20-30 minutes while you prep the rest.
2. Cook the lamb (BBQ or oven):
   BBQ: cook over high heat 8-12 minutes total, turning for char and even cooking.
   Oven: roast at 220C for 18-22 minutes (depending on thickness), then rest and slice.
3. Fresh tomato-cucumber salad:
   Combine tomato, cucumber, red onion, and parsley. Dress with olive oil, lemon juice, salt, and pepper just before serving.
4. Homemade tzatziki (taziki):
   In a bowl, combine Greek yogurt, grated squeezed cucumber, garlic, olive oil, lemon juice, and dill/mint. Mix well, season to taste, and chill until serving.
5. Homemade Greek-yogurt pittas:
   Mix self-raising flour, Greek yogurt, and salt into a soft dough. Knead 2-3 minutes, divide into 6-8 balls, then roll into thin rounds. Cook in a hot dry pan (or lightly oiled) for 1-2 minutes each side until puffed and spotted.
6. Assemble:
   Fill warm pittas with sliced lamb, tomato-cucumber salad, and a generous spoon of tzatziki. Finish with extra lemon if you want more brightness.

Tips

• Lamb shoulder is richer; lamb leg is leaner and a bit lighter.
• For extra char, finish cooked lamb in a very hot pan for 1 minute.
• Pittas are best cooked right before serving, but dough can be made ahead.