ARAYES
Spicy, juicy kebab meat, smashed into a pitta with melted cheese with a lemon and garlic yoghurt dip.
INGREDIENTS
500g lamb mince (20% fat)
Pita bread
Cheese (grated mozzarella)
Handful coriander
1 sprig mint
1 onion
1 red chilli
1 tbsp cumin
1 tbsp cayenne pepper
1 tbsp paprika
1 tbsp chilli powder
1 tbsp garlic powder
1 tsp cinnamon powder
Salt and pepper to taste
Pot of Greek yoghurt
2 cloves garlic
1 lemon
Olive oil
METHOD
Finely chop up a handful of coriander and a sprig of mint.
Then dice up a chilli. You can use a couple if you want it spicier.
Grate an onion into a bowl with all the juices to give the meat that extra flavour.
Chuck in 500g of lamb mince as well as your chilli and herbs from earlier.
For the seasoning use a tablespoon of cumin and cayenne pepper, a teaspoon of cinnamon, a tablespoon of paprika and chilli powder, salt, pepper and garlic powder.
Roll your sleeves up and get stuck in til it’s mixed through.
Now it’s time to make the dip.
Greek yoghurt, 2 grated cloves of garlic, the juice of a lemon and a big pinch of salt. Mix and set aside.
Now we’re going to pack these pittas with cheese and the meat mixture. You don’t want them too fat or they won’t cook thru.
Fry them face down in oil until they’re beautifully browned before putting them in the oven, brushed with olive oil for 14 mins at 180°.
Then you are done. Serve these up with salad and chips or just on their own. An absolute taste phenomenon.
