Herbi Recipe: Marinated Lamb Pita Pockets with Beetroot, Hummus & Spiced Coconut Yoghurt

Herbi Recipe: Marinated Lamb Pita Pockets with Beetroot, Hummus & Spiced Coconut Yoghurt

We have partnered with Jane (@veganonthegc) to create this Marinated Lamb Pita Pockets with Beetroot, Hummus & Spiced Coconut Yoghurt using no other than Herbidoor's plant-based lamb shreds! 

To recreate this, you will need:

Marinade:

  • 1 lemon, juices
  • 2 cloves garlic, crushed
  • 1 tsp dried oregano
  • 1 tsp fresh dill, finely chopped


Spiced Coconut Yoghurt

  • 1/3 cup coconut yoghurt
  • 1 Tbsp fresh Mint, finely diced
  • 1-2 tsp Garlic, minced
  • 1 tsp fresh Dill
  • 1 Tbsp Lemon, juice
  • 1 pinch dried cumin

To assemble:

  • 1 pkt @herbidoor 🌱 Lamb
  • 2 normal size pita pockets or 6 mini pitas, halved & warmed
  • 1/2 cucumber, grated
  • 1/2 carrot, grated
  • 3-4 Tbs Beetroot Hummus
  • 8 Cherry tomatoes, cut into quarters
  • 1/4 red onion, thinly sliced
  • Garnish: extra herbs- coriander, mint & dill

Directions:

  1. In a small container or pouch, pour the lemon juice, garlic, oregano & tsp of dill. Add the lamb strips and marinate for 15mins.
  2. Heat a grill plate. Drizzle with a little oil & sear the 🌱 lamb on both sides, remove and let sit
  3. In a bowl, mix the coconut yoghurt, mint, dill, cumin & lemon juice to combine.
  4. Fill each warmed pocket with cucumber & carrot, a couple of pieces of 🌱 lamb, & some cherry tomatoes. Dollop with hummus & coconut yogurt dressing. Drizzle with fresh lime & sprinkle with fresh herbs.

As always, let us know if you recreated this recipe. Better yet, tag us in our socials. We LOVE to see you recreate our recipes ❤️


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