Meat-filled Pitta Sandwiches
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 46 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 ¾ cups plain Yogurt (1.5% fat)
- Garam Masala
- 4 Radish (finely sliced or shaved)
- ½ Cucumber (peeled if desired, halved, deseeded and sliced)
- 1 Romaine lettuce (sliced)
- 2 scallions (sliced into rings)
- 2 Tbsps lemon juice
- 4 Tbsps olive oil
- 4 Pita bread
- 4 cups lamb (e. g. lamb eye of loin, cut into bite-sized pieces)
- ground cinnamon
- Cumin
- 1 clove garlic cloves (crushed)
Preparation steps
1.
Season the yoghurt to taste with salt, ground black pepper and a pinch of garam masala.
2.
Put the radishes, cucumber, lettuce and spring onions in a bowl. Mix with the lemon juice and 2 tbsp oil, and season to taste with salt and ground black pepper.
3.
Toast the pitas briefly on both sides in a hot frying pan. Cut in half, and open into pockets.
4.
Mix the lamb with a pinch each of cinnamon, cumin, salt and ground black pepper and the remaining oil. Mix with the crushed garlic.
5.
Fry the lamb in a hot griddle pan on all sides for 3-5 minutes. Remove from the pan, cool slightly then mix through the salad.
6.
For the kebab, spoon a little yoghurt into the pita pockets, add the meat and salad mixture and serve with the remaining yoghurt in a bowl on the side.
