Greek Lamb Keftedes with Pitta and Tzatziki

Make greek lamb keftedes with pitta and tzatziki, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
130 g Lamb mince, lean (Weighed raw.)
1 pitta, about 60 g Wholemeal pitta
60 g Tzatziki
80 g Cucumber
100 g Tomato
30 g Red onion (Half in the meatballs, grated, half sliced into the pitta.)
A handful, chopped Fresh mint
1 tsp Dried oregano
A squeeze Lemon juice
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Mix the lamb with the grated onion, mint, oregano and salt. Roll into eight small balls and flatten each slightly.
2. Grill on a rack under a hot grill for four minutes a side, so the fat drips away, until browned and firm.
3. Warm the pitta under the grill for the last minute. Split it, spread the tzatziki inside and fill with the keftedes, sliced cucumber, tomato and onion. Squeeze lemon over.

Contains gluten cereals and milk.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/greek-lamb-keftedes-pitta-tzatziki

AI-generated images illustrating the recipe.

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