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Greek Lamb Keftedes with Pitta and Tzatziki

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

1 serving · 10 ingredients · 3 steps

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Greek Lamb Keftedes with Pitta and Tzatziki, plated and ready to serve. — The finished recipe. Greek Lamb Keftedes with Pitta and Tzatziki

Ingredients 1 to 6 for greek lamb keftedes with pitta and tzatziki arranged separately on a dark worktop. — Ingredients 1 to 6. 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.)

Ingredients 7 to 10 for greek lamb keftedes with pitta and tzatziki arranged separately on a dark worktop. — Ingredients 7 to 10. A handful, chopped Fresh mint. 1 tsp Dried oregano. A squeeze Lemon juice. To taste Salt

Greek Lamb Keftedes with Pitta and Tzatziki, preparation step 1: Mix the lamb with the grated onion, mint, oregano and salt. Roll into eight small balls and flatten each slightly. — Step 1. Mix the lamb with the grated onion, mint, oregano and salt. Roll into eight small balls and flatten each slightly.

Greek Lamb Keftedes with Pitta and Tzatziki, preparation step 2: Grill on a rack under a hot grill for four minutes a side, so the fat drips away, until browned and firm. — Step 2. Grill on a rack under a hot grill for four minutes a side, so the fat drips away, until browned and firm.

The finished greek lamb keftedes with pitta and tzatziki. — Step 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.

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