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Lamb Greek Pide with Feta & Tzatziki

Servings 4
Total Time 35 mins


Lamb Pide

  • 1 carrot grated
  • 1 drizzle oil
  • Greek spices 1 tsp dried oregano, ¼ tsp rosemary, ¼ tsp thyme, 1 tsp smoked paprika, 2 tsp ground cumin, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp dried mint
  • 300 g lamb mince
  • ½ tsp salt
  • 25 g tomato paste
  • 1 cup chicken stock
  • 4 pizza bases
  • 100 g feta cheese crumbled


  • 1 clove garlic minced
  • 1 Lebanese cucumber grated
  • 125 g yoghurt


  • ½ lettuce shredded
  • 1 tomato diced 1cm
  • 1 tsp vinegar

To serve

  • 2 Tbsp sweet chilli sauce


  • Before you start, preheat oven to 220°C (or 200°C fan bake). Preheat two oven trays (or pizza stones if you have them).
  • Prep carrot. Heat oil in a large fry-pan on high heat. Add carrot and Greek spiced and cook for 2-3 minutes, until fragrant. Add lamb and cook for about 5 minutes, breaking up with a wooden spoon as it cooks, until browned. Add salt, tomato paste and stock, bring to a simmer and cook for 3-4 minutes, until thickened. Season to taste with salt and pepper.
  • Divide lamb between bases, spread out and crumble over feta. Transfer pide to preheated trays and cook for 12-14 minutes, until the bases are crisp and golden around the edges. Swap trays halfway through cook time to ensure even cooking. Cut into slices.
  • Prep garlic and cucumber. Combine garlic, cucumber and yoghurt together in a small bowl. Season to taste with salt and pepper.
  • Prep lettuce and tomato. Toss in a large bowl with vinegar. Season to taste with salt and pepper.
  • Serve lamb pide topped with tzatziki and sweet chill sauce. Serve salad on the side.