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Lamb Ramazan Kebabi in Pita

This translates as ‘Ramadan kebab’ in Turkish. A classic grill recipe, try this instead of sausages at your next barbecue.

Total Time

25 minutes

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Ingredients Method

A bit of this, a bit of that

  • 400g minced lamb
  • 4-5 Pita bread, cut in squares
  • 735g Onken natural yogurt
  • 1-2 cloves of garlic, minced
  • 1 onion, very finely chopped
  • 1 tomato, chopped in cubes
  • 1 tsp butter
  • Red chilli flakes
  • Fresh mint to garnish
  • Salt and pepper

Step-by-step

  1. 1 Turn on the oven at medium heat.
  2. 2 Fry off the onion for a couple of minutes in a frying pan, then add the minced lamb and season. Stirring often, cook the meat until it’s brown and starting to crisp. Add tomatoes and cook for 5 more minutes. Set aside, and cover.
  3. 3 Mix the Onken natural yogurt and the garlic well, with a fork. Keep at room temperature while you prepare the rest.
  4. 4 Sauté the red chilli flakes in margarine, for 3 minutes. Warm up the bread in the oven for 5 minutes.
  5. 5 To serve, open up the warmed pitta and sprinkle it with 2 tsp of warm water before spreading with the sautéed meat. Serve with a spoon of garlic yogurt and the buttery chilli flakes and a sprinkle of mint leaves.

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Lasooni Tandoori style Murgh Chicken Curry Skewers

This translates as ‘Ramadan kebab’ in Turkish. A classic grill recipe, try this instead of sausages at your next barbecue.

Total Time

25 minutes

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