Lamb brochettes with pitta bread recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 600 calories / serving
  • Healthy
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026083 lamb brochettes HERO

Preheat the grill to hot.

Combine the olive oil with the chopped thyme sprigs.

De-seed and cut 1 green pepper, 1 yellow pepper and half a red pepper into 1 inch squares, then thread the diced lamb, green, yellow and red pepper onto the wooden skewers as evenly as possible to make the brochettes. Brush with the thyme oil and season well. Grill for 8-12 minutes, turning occasionally to ensure even even cooking.

Remove from the grill when ready and allow to rest, covered with aluminium foil, for 2-3 minutes.

Meanwhile, bring a large saucepan of salted water to the boil and blanche the courgette for 1 minute. Arrange the pitta halves in serving bowls. Drain the courgette and spoon into the base of the bowls on top of the pitta.

Sit the brochettes across to bowls when ready to serve. Garnish with the vine cherry tomatoes. Serve immediately. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 500g diced lamb
  • 50ml olive oil
  • 4 white pitta, cut in half
  • 1 pack mixed peppers
  • 2 medium courgettes, de-seeded and julienned
  • a few sprigs of thyme, roughly chopped
  • wooden skewers, soaked in water for 30 minutes beforehand
  • 100g vine cherry tomatoes, to garnish
  • salt
  • pepper
  • Energy 2530kj 600kcal 30%
  • Fat 25g 36%
  • Saturates 7g 35%
  • Sugars 12g 13%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 61.7g Protein 37.3g Fibre 6.4g


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