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–+ servings

Easy Lamb Kebabs in Pitta

Eleanor Craig
This Lamb Kebabs in Pitta is a healthy and tasty kebab. Try this recipe, and I assure you that it will become a hit with the family!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Middle Eastern
Servings 2 servings
Calories 869 kcal

Equipment

Food processor
9x5 inch (23x13cm) non-stick loaf tin
Aluminium foil
Sharp carving knife
Large mixing bowl
Baking tray (to catch drips under loaf tin)

Ingredients
 
 

  • Tasty minced meat isolated on white background1 pound ground lamb - minced lamb, about 450g
  • white onion1 large white onion - finely chopped
  • garlic2 cloves garlic - peeled
  • Heap of ground ginger½ teaspoon ground ginger
  • ground cumin1 teaspoon cumin - ground
  • Heap of ground cinnamon and cassia cinnamon sticks¼ teaspoon ground cinnamon
  • Pile of red paprika powder1 teaspoon paprika
  • chicken egg1 medium egg
  • Dried oregano, herb circle from above, over white1 tablespoon mixed herbs - usually thyme, marjoram, oregano, parsley, sage, basil
  • wooden bowl of salt1 pinch salt - to taste
  • Ground black pepper pile, paths, top1 pinch ground black pepper - to taste
  •  
    2 pieces pitta bread - white or wholemeal

Instructions
 

  • Put the minced lamb along with all of the herbs and spices, the egg and the onion (raw) into a food processor and blend into a paste.
    1 pound ground lamb, 1 large white onion, 2 cloves garlic, 1/2 teaspoon ground ginger, 1 teaspoon cumin, 1/4 teaspoon ground cinnamon, 1 teaspoon paprika, 1 medium egg, 1 tablespoon mixed herbs, 1 pinch salt
  • Preheat the oven to 350°F / 180°C (160°C fan-forced). Spoon the mixture into a 9x5 inch (23x13cm) non-stick loaf tin and press it down firmly and evenly with the back of the spoon. Cover tightly with aluminium foil and bake for 40 minutes. Remove the foil and return to the oven for a further 10 minutes until the surface is firm and lightly browned.
  • After removing from the oven, leave to cool for 10-15 minutes. This makes it much easier to carve.
  • Slice into thin strips using a sharp knife. Warm the pitta breads briefly in the oven or in a dry frying pan. Fill each pitta with the lamb slices and serve with your choice of salad, sliced tomatoes, red onion, and a drizzle of garlic yoghurt sauce.
    2 pieces pitta bread

Notes

Storage: Wrap the cooked loaf tightly in cling film and refrigerate for up to 3 days. Sliced lamb freezes well for up to 2 months — freeze slices in a single layer on a baking tray before transferring to a freezer bag.
Make-Ahead: The blended lamb mixture can be pressed into the loaf tin up to 24 hours ahead and refrigerated, covered. Add 5 minutes to the baking time if cooking from cold.
Substitutions: Ground beef (80/20) works as a direct swap — increase cumin and paprika by ½ teaspoon each to compensate for the milder flavour. Turkey mince works but produces a much leaner, drier result.
Reheating: Reheat slices in a dry frying pan over medium heat for 2–3 minutes per side for the crispiest edges, or wrap in foil and warm at 350°F / 175°C for 15 minutes.
Pro Tip: Let the loaf rest for the full 15 minutes before slicing — cutting too early causes it to crumble. For even thinner slices, refrigerate the loaf for 1 hour before carving.

Nutrition

Serving: 1servingCalories: 869kcalCarbohydrates: 41gProtein: 47gFat: 56gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 0.01gCholesterol: 247mgSodium: 492mgPotassium: 783mgFiber: 3gSugar: 3gVitamin A: 795IUVitamin C: 9mgCalcium: 137mgIron: 6mg
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