Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Cumin Lamb Meatball Pitas with Mint & Apricot Dressing


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

Ingredients

  • 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

Instructions

  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.

Notes

  • 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.

Nutrition

  • 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