Lamb and Haloumi Pita Pockets

Cook time 40 minutes
Servings 4


1 Lebanese cucumber, seeds removed, grated

½ cup Greek yogurt
½ lemon, zest and juice
2 x 400g lamb rumps, sinew and fat removed
500g good quality Cypriot haloumi
1 tsp dried oregano
80ml extra virgin olive oil
2 cloves garlic, minced
3 tbsp honey
4 x Mission Pita Pockets
3 ripe tomatoes
½ Spanish onion, finely sliced
Pinch of sumac

Lamb and Haloumi Pita Pockets


Place the grated cucumber into a bowl with a pinch of salt and allow the liquid to drip away. Squeeze out excess water then mix with the yoghurt and lemon juice. Reserve in fridge.

Cut the tomatoes into 6 wedges and mix with the onion, a pinch of salt and sumac and drizzle with a tablespoon of olive oil.

Cut the lamb into 2cm chunks. Cut the haloumi into 2cm chunks. Using small metal skewers thread one piece of meat then a piece of haloumi. Continue the process until you have 4 threaded skewers. Brush each skewer with a little olive oil.

For the basting mixture, combine the remaining olive oil with the oregano, lemon zest, garlic, and honey.

Heat a char grill or BBQ over a high heat. Grill the skewers for a few minutes on each side until charred. Then, begin to brush the skewers all over with the basting mixture. Continually turn and baste for 1-2 minutes then turn off the heat. Remove the skewers from the pan and let rest for a few minutes.

Heat the Mission Pita Pockets as per packet instructions. Once warm, open the pockets and spread with yoghurt, then add the tomato mixture followed by some pieces of lamb and haloumi from the skewers.