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Mini Moroccan lamb pittas recipe

Mini Moroccan lamb pittas recipe

18 ratings

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  • Serves 4
  • 15 mins to prepare and 25 mins to cook, 20 mins to cool
  • 730 calories / serving


  • 1 x 400g pack lean lamb mince
  • 1 tbsp harissa paste
  • 3cm (1½in) piece root ginger, grated
  • 1 small red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp chopped flat-leaf parsley
  • 1 tbsp olive oil
  • 8 mini pittas
  • 1 x 211g tub tzatziki
  • 1 x 60g bag rocket

For the sticky onions

  • 1 tbsp olive oil
  • 1 large red onion, finely sliced
  • 1 tsp caster sugar
  • 1 tbsp balsamic vinegar
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    26g 37%
  • Saturates

    9g 45%
  • Sugars

    12g 27%
  • Salt

    2.8g 47%

of the reference intake
Carbohydrate 92.7g Protein 36.5g Fibre 5.4g


  1. Combine the lamb, harissa, ginger, onion, garlic, parsley and olive oil in a large bowl. Season well and shape into 8 small patties, then cover with clingfilm and chill for 20 minutes, or overnight.
  2. To make the sticky onions, heat the oil in a large frying pan, add the onion slices and season well. Cook over a gentle heat for 10-15 minutes, stirring frequently, until softened and golden. Add the sugar and cook for a further 2 minutes, until it has dissolved. Turn up the heat, add the balsamic vinegar and cook for 2 minutes, until all the ingredients are combined. Put the onion mixture in a small bowl or Tupperware box and set aside.
  3. When you’re ready to barbecue, brush the lamb burgers with oil and barbecue for 3-4 minutes on each side until they are cooked through and lightly charred.
  4. To serve, slice the pittas down one side and add a spoonful of tzatziki and some rocket leaves, then the mini burgers and top with a good spoonful of the sticky onions.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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