Mini lamb pita, chopped lettuce, minth yogurt and marinated red onions
Small lamb meatballs: kefta style! Flavored with coriander and cumin, served with one mini pita and embellished with mint yogurt.
IngredientsRecipe for 12 tapas
For the lamb meatballs
For the mint yogurt
For the pita disc
For the marinated oignon
- Salt and pepper
- Olive oil
Preparation time: 30 min
Preheat your oven at 400 °F
- Marinated onion preparation
Place the red onion in a bowl. In a saucepan, combine the vinegar, sugar and coriander seeds. Bring to boil. Pour this mixture on the red onions. Cover the bowl and let stand for 30 minutes. Strain and set aside in fridge.
- To serve
Place a small spoonful of mint yogurt on each pita, then assemble your still hot meatballs and pickled onions by keeping them in place with a bamboo stick.
- Pita bread preparation
Place the mini pita on a baking sheet, drizzle with olive oil and bake in the oven for 7-8 minutes or until lightly browned. Let cool slightly.
- Mint yogurt preparation
In a mixing bowl, combine the yogurt, chopped garlic, chopped mint, lemon juice and Tabasco. Add salt and pepper and mix.
- Lamb meatballs preparation
In a mixing bowl, combine the lamb, egg, minced garlic and the spices and mix well. Season with salt and pepper. Make 12 meatballs with your hands and then place them on a baking sheet. Transfer the baking sheet to the oven for 10-12 minutes until they are cooked through.
- General preparation
Chop garlic. Chop mint and parsley separately.
For a stronger lamb flavor, sear your lamb meatballs in a pan with a drizzle of vegetable oil to brown them.
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