Turkish-Style Grilled Lamb Pitas with Mint Yogurt Recipe

Introduction

This Turkish-style lamb recipe combines tender, flavorful lamb steaks with fresh mint yogurt and crisp salad, all wrapped in warm pitta bread. It’s a simple yet delicious dish that brings vibrant Mediterranean flavors to your table in under 30 minutes.

Ingredients

• 4 lamb leg steaks
• 2 tsp seasoning (we used Schwartz Lamb Simply Shake seasoning)
• 1 tsp dried oregano (or mixed herbs)
• Small bunch mint, leaves only, chopped
• 2 x 150g tubs low-fat plain yogurt
• 4 pitta breads (white or wholemeal)
• ½ iceberg lettuce, shredded
• 1 red onion, thinly sliced
• 1 lemon, cut into wedges for squeezing (optional)

Instructions

1. Step 1: Heat the grill to high. Season the lamb steaks with the seasoning and oregano, then grill them for 2 minutes on each side until browned but still very rare.
2. Step 2: Meanwhile, mix the seasoning, dried oregano, and half of the chopped mint into one tub of yogurt. Smother this mixture over the lamb steaks.
3. Step 3: Return the lamb to the grill for another 2-3 minutes, or until the yogurt is blistered and the meat is cooked to your liking.
4. Step 4: Remove the lamb from the grill and let it rest on a board for a few minutes. While it rests, toast the pitta breads, shred the lettuce, and thinly slice the red onion.
5. Step 5: Stir the remaining chopped mint into the second tub of yogurt to make minted yogurt.
6. Step 6: Thickly slice the rested lamb and stuff it into the toasted pitta breads along with the shredded lettuce, sliced onion, and minted yogurt. Squeeze lemon juice over the filling if you like, then serve.

Tips & Variations

• If you can’t find lamb seasoning in stores, mix 1 tsp ground cumin, 1 tsp ground coriander, and 1 crushed garlic clove into the yogurt and herb mix for a homemade flavor boost.

Storage

Store any leftover lamb covered in the refrigerator for up to 2 days. Reheat gently in a low oven or covered skillet to keep it tender. Pitta bread is best served fresh; however, you can wrap it separately and warm it before serving. Keep yogurt-based sauces refrigerated and use within 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cuts of lamb for this recipe?

Yes, you can use lamb chops or thinly sliced lamb shoulder, but cooking times may vary depending on thickness. Adjust grilling time to avoid overcooking.

Is there a vegetarian alternative for this dish?

For a vegetarian version, try using grilled halloumi or marinated grilled vegetables like aubergine and peppers instead of lamb, served with the same mint yogurt and salad fillings.

Turkish-Style Grilled Lamb Pitas with Mint Yogurt Recipe

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★★★★★

4.7 from 135 reviews

• Author: Hailey
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Turkish-style lamb recipe offers tender, flavorful grilled lamb leg steaks enhanced with a fragrant yogurt, mint, and oregano marinade. Served in warm pitta breads with fresh shredded lettuce, thinly sliced red onion, and a refreshing minted yogurt sauce, this dish brings a deliciously authentic Middle Eastern flair to your table with minimal fuss.

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Ingredients

Scale 1x2x3x

Lamb and Seasoning

• 4 lamb leg steaks
• 2 tsp Schwartz Lamb Simply Shake seasoning
• 1 tsp dried oregano (or mixed herbs)

Yogurt and Herb Mixture

• small bunch mint, leaves only, chopped
• 2 x 150g tubs low-fat plain yogurt

Accompaniments

• 4 pitta breads, white or wholemeal
• ½ iceberg lettuce, shredded
• 1 red onion, thinly sliced
• 1 lemon, cut into wedges for squeezing (optional)

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Instructions

1. Preheat and season lamb: Heat your grill to high and season the lamb leg steaks evenly with the Schwartz Lamb Simply Shake seasoning.
2. Initial grilling: Grill the lamb steaks for 2 minutes on each side until they are nicely browned on the outside but still very rare inside.
3. Prepare yogurt marinade: While grilling, mix the seasoning, dried oregano, and half of the chopped mint into one tub of the low-fat plain yogurt.
4. Finish cooking with yogurt: Smother this yogurt mixture over the lamb steaks, then return them to the grill for another 2-3 minutes until the yogurt blisters slightly and the meat is cooked to your preferred doneness.
5. Rest the lamb: Remove the lamb from the grill and leave it on a board to rest for a few minutes; this helps the juices redistribute for tender, juicy meat.
6. Prepare accompaniments: While the lamb rests, toast the pitta breads lightly, shred the iceberg lettuce, and thinly slice the red onion.
7. Prepare minted yogurt sauce: Stir the remaining chopped mint into the second tub of yogurt to create a fresh, herby sauce.
8. Assemble and serve: Thickly slice the rested lamb and stuff it into the toasted pitta breads along with the shredded lettuce, red onion, and the minted yogurt sauce. Optionally, squeeze fresh lemon juice over the filling to brighten the flavors before serving.

Notes

• If Schwartz Lamb Simply Shake seasoning is unavailable, create your own by mixing 1 tsp ground cumin, 1 tsp ground coriander, and 1 crushed garlic clove into the yogurt, mint, and oregano mix.
• Make sure not to overcook the lamb; grilling initially to rare and then finishing with yogurt helps keep it tender and juicy.
• Wholemeal pitta is a great alternative for a healthier option.
• Resting the lamb before slicing is crucial for maintaining juiciness.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Dish
• Method: Grilling
• Cuisine: Turkish/Middle Eastern

Keywords: Turkish lamb, grilled lamb, lamb steaks, yogurt marinade, pitta bread, Middle Eastern lamb recipe, healthy lamb recipes