Photo of Kofta meatball pittas by WW

Kofta meatball pittas

Points® value
Total Time
25 min
15 min
10 min
Anyone who was ever a student will have developed a taste for the occasional kebab. This grown-up version is easy to make, tasty and good for you


Ground Cumin

2 teaspoon(s), level


1 teaspoon(s), level

Lean Lamb Mince (less than 16% fat), raw

500 g

Breadcrumbs, fresh

25 g

Coriander, fresh

2 tablespoon(s), chopped

Calorie controlled cooking spray

4 spray(s)

0% fat natural Greek yogurt

140 g

Wholemeal Pitta Bread

4 medium

Coriander, fresh

1 tablespoon(s)


25 g


2 large

Mint, Fresh

1 tablespoon(s)


  1. Heat a small nonstick frying pan over a medium heat. Cook the cumin and sumac, stirring, for 1 minute or until fragrant. Set aside to cool.
  2. In a large bowl, combine the lamb, breadcrumbs, chopped coriander and half the toasted spice mixture. Season well. Roll level tablespoonfuls of the mixture into 24 balls.
  3. Lightly mist a large nonstick frying pan with cooking spray, and heat over a medium-high heat. Cook the meatballs, turning occasionally, for 5-7 minutes or until cooked through. You may need to do this in batches.
  4. Meanwhile, combine the yogurt, remaining spice mixture and 1 tbsp warm water in a small bowl. Season well.
  5. Split the pittas in half crossways then separate each half to form a pocket. Spread half the spiced yogurt inside the pittas. Fill with the spinach, tomatoes, coriander, mint and meatballs. Serve drizzled with the remaining yogurt.