Grilled Lamb Pittas

Prep time 10 min cook time 15 min serves 4 Super Easy

These grilled lamb pittas with mint salad are wonderfully succulent, fresh and full of flavour, and would be perfect to cook on the barbecue. As an alternative, you can swap the lamb for minced chicken or turkey.

Typical nutritional content (per portion)

512Calories 18.1gFat 1gSaturates 6.3gSugars 1.2gSalt


1-1 1/2 lbs / 450g – 675g lean minced lamb

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh mint

1 small onion, finely chopped

1 garlic clove, crushed

1 egg

1 tablespoon / 15ml sweet chilli sauce

4 small wholemeal pitta pockets

2 oz / 50g wild rocket

Mint Salad

3 ripe vine tomatoes, sliced

1 red onion, thinly sliced

1 tablespoon chopped fresh mint

1 tablespoon / 15ml extra virgin olive oil

1 tablespoon / 15ml fresh lemon juice

A little salt and freshly ground black pepper

Chopped fresh parsley, to garnish


Place the minced lamb in a large bowl with the parsley, mint, onion, garlic, egg and sweet chilli sauce. Mix together until well combined and then divide the mixture into twelve equal portions. Using wetted hands, shape into patties and then arrange on a baking sheet. Cover with cling film and chill for 30 minutes to allow the mixture to firm up. Preheat the grill and oven to 160°C / 325°F /Gas Mark 3. Arrange the patties on a grill rack and cook for 10 minutes or until cooked through and golden brown, turning once. Meanwhile, wrap the pitta bread in foil and place in the oven for 5 minutes to warm through. To make mint salad, place the tomatoes, red onion, mint, olive oil and lemon juice in a bowl. Season to taste and toss gently to coat. To serve, remove the pitta breads from the oven and split open each pocket, then fill with rocket, some mint salad and the lamb-burgers. Arrange on warmed serving plates and garnish with parsley.

Chef’s Tip: Try using minced chicken or turkey – both are really lean and low in fat

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