- 900g (2 lb) lamb mince
- 1 onion, finely chopped
- 45ml (3 tbsp) fresh mint
- 10ml (2 tsp) ground cumin
- 15ml (1 tbsp) olive oil
- 225g (8 oz) Greek yogurt
- 8 ready-to-eat dried apricots, finely diced
- 6 pita breads
- ½ cucumber, thinly sliced
- 1 head lettuce, finely sliced
- For the meatballs, put the minced lamb, onion, 2 tablespoons of mint, ground cumin, and plenty of seasoning, into a bowl and mix well. Shape the mixture into 2.5cm (1 inch) balls and set aside.
- To make the mint and apricot dressing, put yogurt, apricots and remaining mint into a bowl and mix well. Season to taste and chill until required.
- Heat the olive oil in a non-stick frying pan and fry the meatballs on all sides until browned and cooked.
- Meanwhile, put the pitas onto a tray and spray lightly with water. Cover with foil and put into a hot oven or under the grill for 5-6 minutes. Using a serrated knife, split open each pita to form pockets.
- Fill each pita with cucumber, lettuce, meatballs and top with a dollop of mint and apricot dressing. Garnish with fresh mint.
- When guests are around, I let them fill the pitas themselves. It’s fun to do and they can prepare how they like their pitas, as well as omit anything they don’t like.
- Greek yogurt is best for this dish because of its thick consistency. Natural yogurt is more runny, but could still be used.
- Serving Size: 1 serving
- Calories: 428
- Sugar: 10.15 g
- Sodium: 253 mg
- Fat: 21.14 g
- Saturated Fat: 9.52 g
- Carbohydrates: 35.91 g
- Fiber: 4.27 g
- Protein: 25.55 g