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Spicy lamb pittas with hummus & garlicky yoghurt

You can make these lamb pittas in the time it would take you to go out and get a takeaway doner kebab – and these are much nicer!

Preparation Time

10 minutes

1 tsp harissa paste

olive oil, for frying

125 g lamb fillet

2 pitta breads

¹/₄–¹/₂ garlic clove, crushed or pressed

2 tbsp Greek or Turkish yoghurt

a pinch of salt

100 g hummus

a small handful of lettuce leaves

Place a griddle pan over a high heat. Mix the harissa with half a tablespoon of oil and brush this on to the lamb fillet. Set the fillet on the hot griddle and cook for a total of 2–3 minutes, turning regularly – the inside of the meat should still be pink. Place on a cutting board and let it rest.

Meanwhile, cook the pittas in the same pan and stir the garlic and a small pinch of salt into the yoghurt.

Cut the rested meat into thin slices. Slice open the pittas and fill them with hummus, meat, lettuce and a dollop of the garlicky yoghurt.