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Barbecued lamb pita


  • Mix the flours with the yeast, caster sugar and 2 tspn salt. 
  • Make a well in the centre and add 1 tbsp oil and enough water to form a soft dough (not sticky), stirring with a wooden spoon.
  • Then knead the dough with your hands until smooth and elastic. 
  • Generously spray a large bowl with oil, add the dough and toss to coat. Cover with plastic wrap and set aside in a warm spot until the dough has doubled in size. 
  • Preheat oven to 200°C-220°C fan forced (220°C-240°C normal). 
  • Place the eggplant in a lightly oiled oven tray in one layer. Spray with oil, season and cook in the oven for about 15-20 mins until tender. 
  • At the same time, heat a little oil in a heavy-bottomed pan and saute the onions until caramelised, stirring now and again. 
  • When ready, remove the dough, punch it down and cut into four pieces. Then roll into rounds and place on lightly oiled baking trays. Loosely cover with plastic wrap and set aside again in a warm spot for about another 30 mins. 
  • Mix the garlic with the yoghurt and mint. Set aside.
  • Heat 1-2 oven trays and place pita breads on top. Spray with a little water and cook in the oven for 10-15 mins until puffed and golden. Remove and place on racks to cool. 
  • Cook the lamb on a lightly oiled preheated ridged grill (or BBQ) to the desired degree, seasoning once sealed.
  • To serve, spread tomato pasta sauce on top of the pita, top with the onions, eggplant, seasonings and lamb, and then sprinkle with the yoghurt


  • 150 gm strong wholemeal flour
  • 350 gm strong white flour
  • 1 small sachet dried yeast
  • 1 tspn caster sugar
  • sea salt & freshly ground pepper
  • olive oil
  • 2 cups tepid water
  • olive oil spray
  • 1-2 eggplants, sliced
  • 2 large onions
  • 2 garlic cloves, crushed
  • 3 heaped tbsp plain yoghurt
  • 8 fresh mint leaves, chopped
  • slices of lamb steaks, trimmed & battened out
  • tomato pasta sauce

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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