Greek lamb pittas

Greek lamb pittas

  • serves 2
  • Easy

If you're looking for a quick, easy, Mediterranean-inspired dinner, these Greek lamb pittas are ideal. Ready in under 30 minutes with a garlic yogurt sauce, they're perfect midweek.



  • lamb leg steaks 2, trimmed of all fat and skin
  • oil
  • lemon 1, juiced
  • natural yoghurt 6 tbsp
  • garlic 1 clove, halved
  • dill 1 tbsp of finely chopped
  • red cabbage 100g, very finely shredded
  • red wine vinegar 1 tbsp
  • baby plum tomatoes 12, halved 
  • red onion ¼ small, very finely sliced
  • pittas 2-4


  • Step 1

    Step 1

    Put the lamb in a dish and add a splash of oil, half the lemon juice and lots of seasoning. Mix the yoghurt, garlic and dill and season.

  • Step 2

    Step 2

    Toss the cabbage with the red wine vinegar and a pinch of sugar.Toss the tomato and onion with some salt and a little more lemon juice.

  • Step 3

    Step 3

    Heat a griddle to very hot. Cook the lamb for 3-4 minutes on each side until you get a really good colour. Rest for 5 minutes. Meanwhile, griddle the pittas on the same griddle, until grill-marked.

  • Step 4

    Step 4

    Slice the lamb very thinly. Put a pile of lamb, some pickled cabbage and the tomato and onion salad on plates. Scoop the garlic out of the yoghurt. Add warm pitas and a pot of yogurt sauce to each plate.

Nutritional Information

  • Kcals 558
  • Carbs 56.8g
  • Protein 46.8g
  • Fat 14.6g
  • Salt 1.3g
  • Saturates 6.3g
  • Fibre 5.8g