- For tzatziki sauce: English cucumber - 1/2 Pieces
- ordinary yogurt - 1/2 cup
- lemon juice - 2 teaspoons
- chopped fresh mint - 2 teaspoons
- clove garlic - 1 piece
- salt and pepper - - To taste
- lamb - 650 Grams
- onions - 1/4 cup
- fresh parsley - 1/4 Glass
- fresh oregano - 2 teaspoons
- salt and pepper - - To taste
- lavash - 4 pieces
- tomato - 2 pieces (sliced)
Heat the grill to a high temperature. Make the tzatziki sauce. In a bowl, mix cucumbers, yogurt, lemon juice, mint and garlic, season with salt and pepper. Cover and cool. Prepare cutlets. In a bowl, using a fork, gently mix lamb, onion, parsley, and oregano, season with salt and pepper. Carefully form 16 small cutlets 2 cm thick. Heat the grill to medium temperature and fry the cutlets for 2 to 3 minutes on each side. Heat pita bread on the grill or directly above the gas burner, turning occasionally. Cut the pita bread in half, fill with lettuce, cutlets, tomato and tzatziki.
Servings: 4