Crispy Lamb Pitas
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Crispy Lamb Pitas
Recipe by Courtney Roulston
Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
500g Coles Lamb mince
2 cloves garlic, finely minced
1 heaped teaspoon ground cumin
1 heaped teaspoon dried oregano
2 teaspoons Dijon mustard
4 pita breads (around 18cm in size)
2 tablespoons extra virgin olive oil
1 pack baby cucumbers/ qukes, sliced into quarters lengthways
1 small red onion, sliced into thin wedges
¼ bunch mint, leaves picked
1 cup Greek yoghurt to serve
Method
Place the mince in a large mixing bowl with garlic, cumin, dried oregano, mustard, salt, and pepper, and mix until all the flavors meld together. Divide the mixture evenly into four portions, and generously spread one portion onto each pita bread, making sure to cover every edge. In a large frying pan or on a BBQ plate, heat half of the oil over medium heat. Place the pitas meat-side down and cook until the meat is crispy and cooked through—about 3–4 minutes—before flipping and cooking the other side for another 2 minutes. Once done, cut each pita into quarters and arrange them on a serving platter. Finally, top the dish with a scattering of fresh cucumbers, onions, a drizzle of yoghurt, and mint leaves for a burst of refreshing flavor. Enjoy!
