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Lamb & feta stuffed vine leaves


  • Heat a little oil in a heavy-bottomed pot and gently saute the onion until tender.
  • Then combine the onion, mince and 2 crushed garlic cloves with seasonings, the harissa, 1 tspn cumin, the feta and 1 heaped tbsp yoghurt until well combined.
  • Lay 2 or 3 vine leaves on a workbench, overlapping a bit. Then mound the mixture in the centre, fold up and over and then seal crossways with toothpicks. Repeat the process withtmore vine leaves.
  • Rub the BBQ grill (or ridged grill) with oil using kitchen paper towels. Then spray the stuffed vine leaves with oil and cook for about 10-15 mins, covered, turning now and again and spraying with more oil.
  • Combine 1 cup yoghurt with a good squeeze of lemon juice, the remaining garlic, the mint, cucumber and a pinch of cumin.
  • Serve the vine leaves sprinkled with the yoghurt.


  • olive oil
  • ½ large onion, finely chopped
  • 600 gm lean lamb mince
  • 4 garlic cloves, crushed
  • sea salt & freshly ground pepper
  • 1 heaped tspn harissa
  • ground cumin
  • ½ cup crumbled feta
  • 1 heaped tbsp + 1 cup plain yoghurt
  • preserved vine leaves, well rinsed & dried
  • olive oil spray
  • ½ lemon
  • 2 tbsp chopped fresh mint
  • ¼ continental (telegraph) cucumber, finely diced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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