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Cumin Lamb Meatball Pitas with Mint & Apricot Dressing

  • Author: Michelle Minnaar
  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x


  • 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


  1. 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.
  2. 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.
  3. Heat the olive oil in a non-stick frying pan and fry the meatballs on all sides until browned and cooked.
  4. 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.
  5. 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