Ingredients

The following ingredients have 4 Servings
  • 1.75 cups plain Yogurt (1.5% fat)
  • Garam Masala
  • 4 Radish (finely sliced or shaved)
  • 0.5 Cucumber (peeled if desired, halved, deseeded and sliced)
  • 1 Romaine lettuce (sliced)
  • 2 scallions (sliced into rings)
  • 2 Tbsps lemon juice
  • 4 Tbsps olive oil
  • 4 Pita bread
  • 4 cups lamb (e. g. lamb eye of loin, cut into bite-sized pieces)
  • ground cinnamon
  • Cumin
  • 1 clove garlic cloves (crushed)

Instruction

  • Season the yoghurt to taste with salt, ground black pepper and a pinch of garam masala.
  • Put the radishes, cucumber, lettuce and spring onions in a bowl. Mix with the lemon juice and 2 tbsp oil, and season to taste with salt and ground black pepper.
  • Toast the pitas briefly on both sides in a hot frying pan. Cut in half, and open into pockets.
  • Mix the lamb with a pinch each of cinnamon, cumin, salt and ground black pepper and the remaining oil. Mix with the crushed garlic.
  • Fry the lamb in a hot griddle pan on all sides for 3-5 minutes. Remove from the pan, cool slightly then mix through the salad.
  • For the kebab, spoon a little yoghurt into the pita pockets, add the meat and salad mixture and serve with the remaining yoghurt in a bowl on the side.