Delicious Pitas with Lamb from the Braai
As South Africans, we love a good braai! At Anat, we love a good pita bread, so why not combine the two to create a truly South African pita dish? This recipe is definitely one to try on the weekend and will become a family favourite in no time. Find out how to make pita bread with a South African twist below.
Ingredients (Feeds 6)
- 6 Anat pita breads
- 6 lamb leg chops
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 garlic cloves (chopped)
- Juice of 1 lemon
- Olive oil
- Salt and pepper to taste
For Your Salad:
- 2 large tomatoes (chopped)
- ½ cucumber (chopped)
- Mixed greens (lettuce, rocket etc.)
- 1 small red onion (finely sliced)
- 1 Tbsp olive oil
For Your Sauce:
- ½ cucumber (chopped)
- 1 cup Greek yoghurt (or full-cream yoghurt)
- 1 Tbsp olive oil
- Salt and pepper
- Lemon juice
Instructions:
- Start by crushing your coriander and cumin seeds in your pestle and mortar, and mix in your garlic cloves, lemon juice, olive oil and add salt and pepper to taste.
- Rub your lamb chops with your spice mixture. Cover them up and let them marinade in the fridge for around 2 hours. You can do this the night before for extra flavour.
- To make your sauce, combine your yoghurt, cucumber, olive oil and garlic cloves, before adding some salt and pepper and a few squeezes of lemon juice to taste.
- You’ll want to make your salad around the time you are planning to eat your pitas so that it’s as fresh as possible. Combine your tomatoes, cucumber, mixed greens and red onion and dress with a little olive oil.
- When you’re ready, braai your lamb chops for 10-12 minutes over hot coals until they are cooked to your liking.
- Once you have removed your chops from the braai, we’d suggest adding your pita breads to the grid and toast them for a few minutes. Turn them a few times and be careful not to burn them.
- Use a sharp knife to carve your lamb meat, cutting off the bone and slicing into thin diagonal slivers.
- Cut your pitas open and fill with your meat, salad and sauce. Enjoy!
