Crispy Lamb Pitas with Tahini Yoghurt Sauce

These crispy lamb pitas are a delicious twist on classic Middle Eastern flavours. Instead of cooking the lamb separately, the mince is pressed thinly onto the inside of pita bread and cooked until golden and crisp in a sandwich press. They’re then topped with fresh tomato–cucumber salad, creamy feta, spinach, and a drizzle of tahini yoghurt sauce before being folded up and enjoyed. It’s quick, satisfying, and perfect for weeknight dinners.

Serves 4

Prep Time 20 minutes

Cook Time 10 minutes

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Helpful Tips

Storage

Lamb mix (uncooked): Can be prepared ahead and stored in the fridge for up to 24 hours.
Cooked pitas: Best eaten fresh but will keep in the fridge for 1–2 days. Reheat in the sandwich press.
Sauce: Keeps for up to 3 days in the fridge.

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Substitutions

Protein: Beef mince
Greens: Baby rocket
Cheese: Swap feta for halloumi or labneh.

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Ingredients Directions

Serving Scaler

Serves 4 1x 2x 3x

Ingredients

4 pita rounds (about 15–18 cm), separated to make 8 pieces

For the Lamb Filling:

500 g lean lamb mince
½ medium zucchini, finely diced
½ brown onion, finely diced
¼ red capsicum, finely diced
¼ cup fresh parsley, roughly chopped
2 garlic cloves, minced
1 tbsp sweet paprika
1 tbsp ground cumin
½ tbsp ground coriander
½ tbsp allspice powder
½ tsp ground cinnamon
2 tbsp olive oil
Salt & black pepper, to taste

For the Tahini Yoghurt Sauce:

½ cup Greek yoghurt
2 tbsp tahini
1 tbsp lemon juice
1 garlic clove, finely grated
1 tbsp olive oil
1–2 tbsp water, to loosen
Salt & black pepper, to taste

To Serve:

50 g feta cheese, crumbled
1 cup baby spinach leaves
2 medium tomatoes, finely diced
1 Lebanese cucumber, finely diced

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Directions

In a large bowl, combine lamb mince, zucchini, onion, capsicum, parsley, garlic, paprika, cumin, coriander, allspice, cinnamon, salt, and pepper. Mix until well combined.
Using scissors or a sharp knife, carefully separate each pita into two thin rounds. You’ll end up with 8 thin pita halves.
Spread a thin, even layer of the lamb mixture over one round of pita, pressing it down so it sticks. Place the second round on top to sandwich the meat in between, pressing the edges together gently.
Heat a sandwich press (or large flat pan) and drizzle lightly with olive oil. Cook each lamb-filled pita for 4–5 minutes until the bread is golden and crisp and the meat is fully cooked through.
Mix together tomatoes, cucumber, parsley, olive oil, lemon juice, salt, and pepper in a small bowl.
Whisk together yoghurt, tahini, lemon juice, garlic, olive oil, and 1 tbsp water until smooth and drizzly. Add more water if needed.
Once cooked, top the pitas with a dollop of yoghurt sauce, spinach, feta, tomato and cucumber. Fold up and serve warm.

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