Recipe byThe ZestyPlate Kitchen
Grilled lamb in a spiced oregano yogurt coating, blistered under the grill and stuffed into pitta with crisp salad and minted yogurt.
Grilled lamb gets a minty oregano yogurt coating that blisters under a hot grill, then goes into warm pitta with crisp salad and a second spoonful of cool yogurt. It has the appeal of a good kebab-shop wrap, only made fresh in your own kitchen. The whole thing comes together fast and the meat stays properly juicy.
Jump to recipe
Prep 15 min
Cook 10 min
Total 25 min
Easy
Scale:
- 4 Lamb Leg
- 2 tsp Seasoning
- 1 tsp Dried Oregano
- Bunch Mint
- 300g Yogurt
- 4 Pita Bread
- 1/2 Iceberg Lettuce
- 1 sliced Red Onions
- 1 Lemon
Preparation
- Heat the grill to high. Season the lamb, then grill for 2 minutes on each side until browned but still very rare. Meanwhile, mix the seasoning, oregano and half the mint into one tub of yogurt, smother it over the lamb, then return it to the grill for another 2 to 3 minutes, until the yogurt is blistered and the meat is cooked to your liking.
- Leave the meat to rest on a board for a few minutes while you toast the pittas, shred the lettuce and thinly slice the red onion. Stir the rest of the mint into the second tub of yogurt. Slice the meat thickly and pack it into the pitta with the salad and minted yogurt. Squeeze over lemon juice before you eat, if you like.
Tips from the ZestyPlate Kitchen
- Keep the grill hot and the lamb cooking quickly so it browns without drying out.
- The yogurt coating does double duty: it keeps the meat tender and carries the oregano and mint right into it.
- Give the lamb a few minutes to rest before you slice, or the juices run out onto the board.
- Toast the pittas just before filling so they fold around the meat instead of cracking.
Frequently Asked Questions
Leg steaks or fillet grill quickly and stay tender. Rest them, then slice thinly across the grain.
It does, and arguably better. The coals give the lamb and its yogurt coating a smoky char you can't quite get under a grill.
Shredded lettuce, sliced red onion, the minted yogurt and a squeeze of lemon are the standards. Tomatoes or a few pickled chillies are worth adding too.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!