Ingredients

• 40cm/4in piece cucumber, halved and sliced
• 4 tomatoes, seeded and diced
• 275g/10oz minced lamb
• 4 tbsp natural yogurt
• 1 garlic clove, crushed
• 2 tbsp fresh mint or parsley, chopped
• ½ tsp ground cinnamon
• 1 egg yolk, beaten
• 4 pitta bread
• 3 carrots, cut into slivers
• 4 tsp fresh chives, snipped
•   seasoning
•   mixed green salad

Method

1. Mix the lamb with the garlic, mint or parsley, cinnamon, egg yolk and seasoning. Shape into 24 small balls and grill, turning once, for 5 minutes until cooked through. Transfer to a plate and keep warm until required.
2. Grill the pitta for about 30 seconds on each side, then cut in half and gently ease open each one to make a pocket. Fill each pitta pocket with four meatballs and add some carrot, cucumber and tomato.
3. Mix the yogurt and chives and drizzle over the pitta filling. Serve with a mixed green salad.

Notes