Lamb Kebab with Pita Bread and Yogurt Sauce

Ingredients

• 400 g Greek yogurt
• Salt
• Pepper
• 1 pinch Garam Masala (Indian spice blend)
• 500 g lamb fillet
• 1 pinch cinnamon
• nutmeg
• 2 tbsp olive oil
• 1 Garlic clove
• 1 bunch radishes
• 1 cucumber
• 1 romaine lettuce head
• 2 Spring Onions
• 1 tbsp Lemon Juice
• 4 pita breads

Instructions

1. 1.

   Mix yogurt with salt, pepper and Garam Masala for the sauce.

2. 2.

   Rinse lamb fillet under cold water, pat dry and cut into bite‑sized pieces. Mix with 1 pinch cinnamon, salt, pepper, freshly grated nutmeg and 1 tbsp oil. Peel garlic and squeeze it in. Massage spices into the meat and let marinate briefly.

3. 3.

   Meanwhile wash and trim radishes, slice thinly. Wash cucumber, peel, halve lengthwise, remove seeds and slice thinly. Wash lettuce and cut into strips. Trim spring onions and slice into fine rings.

4. 4.

   Combine salad with cucumber slices, radish and spring onions in a bowl and mix with lemon juice, remaining oil, salt and pepper.

5. 5.

   Cook meat in a hot grill pan over high heat for about 3–5 minutes on all sides, remove, let cool slightly and fold into the salad.

6. 6.

   Toast pita breads briefly in a hot pan on both sides, cut each in half, slit a pocket and open them.

7. 7.

   Spread yogurt sauce on the breads, fill with the salad mixture and serve with remaining yogurt.