Lamb Kofta Stuffed Wholewheat Pitas

Prepare… You need both hands for these beauties! Lunch times, suppers, packed lunches, picnics, whenever, a crispy pita stuffed full of bold flavours, textures, colours and goodness is bound to be a success.  The star of the pita, the lamb kofta, you can prep in advance, pop them in the freezer ready for when you need them or they will keep in the fridge for up to three days once prepped.  Here is my quick recipe for koftas…

Use your hand (I like to keep one clean to turn on the tap when I am done) to mix together the following ingredients in a large bowl:

Lamb mince, finely diced onion, chopped parsley, chopped mint, ground cumin, crushed garlic, chopped fresh red chilli, salt and pepper

Taking a golf ball size amount of meat, shape into thick sausage-like shapes.  Pop them in the fridge for about 30 mins before cooking on a hot griddle pan, turning every few minutes until cooked through with crispy edges.  Open all windows and doors as it might get a bit smoky…

Here is my plate of grilled and fresh veggies to stuff into the pita with the koftas…
Griddled ribbons of courgette, red peppers and garlic cloves, for a taste of the Mediterranean
Chopped fresh tomatoes, for well, freshness
Toasted almond pieces and sunflower seeds for added crunch
Greek yogurt with cucumber strips, fresh mint, ground cumin and lemon juice to bring it all together
Fresh mint leaves, torn up to cut through any oiliness from the lamb

Now, layer up all the ingredients in the toasted pita, fold it up and tuck in.  

The fam loved these and as someone who doesn’t really enjoy lamb, even I thought they were delicious.  So here it is my first lamb recipe on the blog.  Who knows, some more might even appear if I am feeling brave!

 

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