Shawarma Meatball Pittas

A fabulous Middle Eastern take on a meatballs recipe.




Featuring Angus & Oink Lebanese Shawarma Rub and Seven Ate Nine Sourdough Pitta Breads
Shawarma Meatball Pittas


500g minced lamb
1 small onion, very finely chopped
3 cloves garlic, minced
Handful flat leaf parsley, chopped (or 1 tbsp dried parsley)
3 tbsp Angus & Oink Shawarma rub
1 tbsp lemon juice
Salt and pepper, to taste

To serve: herbs, chilli sauce, garlic mayo and Seven Ate Nine sourdough pitta breads

All ingredients are available to purchase in our Farm Shop


  1. Simply mix all the ingredients together in a bowl – this can be done in a food processor if you like, but we prefer just doing it with our hands in the bowl. Knead the mixture for a while like you would bread dough, this will break down the texture of the minced lamb and help your meatballs stay together.
  2. Using your hands, form your meatballs to around 1.5 – 2 inches wide, then pop onto a skewer and place in fridge to help set the meatballs.
  3. Meanwhile, light your bbq and bring up to a medium heat, (or a medium hot oven at 180ºc for 25-30 minutes).
  4. Grill your meatball skewers, turning every so often until the meatball’s internal temperature hits 70ºc (a food temperature probe will come in handy).
  5. Remove from the heat and set aside to rest for 5-10 mins.
  6. Serve your meatballs on pitta breads or flatbreads (gently toasted on the grills to warm), with fresh mint, coriander, sliced chilli, garlic mayo and your favourite chilli sauce.

[Recipe courtesy of Angus and Oink]