An easy and satisfying Greek meal to make at home. And because it's so simple, it can be yours any night of the week. 






Skill level

Average: 2.3 (45 votes)


  • ½ cup (70 g) finely grated carrot (about 1 carrot)
  • ⅓ cup (25g) fresh sourdough or wholemeal breadcrumbs
  • 350 g lamb mince
  • 2 tbsp finely chopped mint
  • 1 tbsp honey
  • 1 small clove garlic, crushed (optional)
  • 1 tsp ground cumin
  • sea salt and cracked black pepper, to taste
  • 1 tbsp extra virgin olive oil
  • 12 mini pita breads 
  • ¾ cup (210 g) store-bought tzatziki dip or natural Greek-style (thick) yoghurt
  • 1 cucumber, finely chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Place the carrot in a big bowl and, using the back of a wooden spoon, press it to bring out the juice. Add the breadcrumbs and mix until they’re soft from the juicy carrot.
  2. Add the lamb, mint, honey, garlic, cumin, salt and pepper. With clean hands or a spatula, mix everything really well to combine.
  3. Shape 1 heaped tablespoon of the mixture into a ball. Thread it onto a small skewer and mould it to make an oval shape. Repeat with the remaining mixture to make 10–12 skewers.
  4. Place the oil in a large non-stick frying pan over medium heat. Cook the skewers, in batches, for 3–4 minutes each side or until golden brown and cooked through.
  5. Top each pita with tzatziki, cucumber and a lamb skewer. Serve with lemon wedges and a simple tomato salad, if you like. 


This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand