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  • 15 minutes, marinating time 30 minutes
  • 10 minutes
  • 4-5

Fragrantly spiced diced lamb, tossed over a high heat and packed into pita pockets with a delicious cumin-spiked coleslaw, makes a great family barbecue meal.


  • 1 medium-sized onion, peeled and roughly chopped
  • 3-4 teaspoons minced garlic
  • 3 tablespoons oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon ground cinnamon
  • 500 grams boneless lean lamb
  • 4-5 pita pockets
  • lettuce greens
  • cumin-spiked coleslaw (see recipe on this website)
  • yoghurt to serve, optional


  1. Put the onion, garlic and oil in a food processor and process until well blended. Pulse in the cumin, coriander, paprika and cinnamon, adding a good seasoning of salt. Alternatively, grate the onion and mix with the other ingredients.
  2. Cut the lamb into 2-cm pieces and place in a shallow dish. Pour the onion mixture over the lamb and toss to coat. Cover and refrigerate for 30 minutes or overnight.
  3. Heat the barbecue hot-plate to high and brush liberally with oil.
  4. Drain any gathering liquid from the lamb. Pile the lamb pieces onto the hot-plate. Toss so the lamb browns quickly on all sides but remains pink and juicy on the inside.
  5. Stuff lamb pieces into warmed pita pockets with lettuce greens and top with cumin-spiked coleslaw. Yoghurt can be served on the side if wished.

Cooks Tips

- If refrigerating overnight, ensure the lamb is well covered as the onion has a tendency to permeate its way into other, more delicate, foods like dairy products or fruit. - This recipe works equally well with beef or pork. - For the kids: Cook the lamb without the spices and serve the souvlakia with salad greens, diced tomato and good old Kiwi beetroot. If your kids do eat coleslaw, leave out the cumin and dill and use only 1 chilli.

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