Mini lamb pita, chopped lettuce, minth yogurt and marinated red onions |

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.