Lamb and Tzatziki Pitta Lamb and Tzatziki Pitta

Lamb and Tzatziki Pitta

prep time
10 mins

cook time
15 minutes

4 people


  • 4 lean boneless lamb leg steaks, cut into 3cm cubes
  • 2 tablespoons light soy sauce
  • Juice of 1 medium orange
  • Juice of 1 lime
  • ½ teaspoon dried chilli flakes
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ½ teaspoon ground black pepper
  • 120g reduced fat Greek yogurt
  • 1/3rd cucumber, halved, deseeded and sliced
  • 1 teaspoon dried mint
  • To serve:

  • 4 pitta breads
  • 1 little gem lettuce, shredded
  • 1 red onion, peeled and thinly sliced
  • 1 lemon, cut in half


  1. Put the lamb into a large bowl and add the soy sauce, orange and lime juice  
  2. Sprinkle over the dried spices and mix well.  Cover and marinate for 10 minutes, or longer, in the fridge, if time allows. 
  3. Thread the lamb cubes equally onto 4 metal or wooden skewers (previously soaked in water) for 20 minutes.  
  4. Cook under a preheated moderate grill or on a prepared barbecue for 15 minutes, turning occasionally, or until any meat juices run clear. 
  5. Meanwhile, prepare the tzatziki; in a medium bowl mix together the yogurt, cucumber and mint. 
  6. Warm the pittas, split in half, divide the lettuce and red onion between the pittas.  Top with the lamb, squeeze over the lemon juice and serve with the tzatziki.