Turkish-style lamb
Turkish-style lamb from Turkey. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Turkish-style lamb is listed as lamb from Turkey. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Lamb4
- Seasoning9.9 ml
- Oregano4.9 ml
- Mixed herbsto taste
- Yoghurt300 g
- Pita Bread4
- Iceberg Lettuce½
- Red Onions1
- Lemon1
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat grill to high. Season the lamb, then grill for 2 mins on each side until browned, but still very rare. Meanwhile, mix the seasoning, oregano and half of the mint into one of the tubs of yogurt, smother this over the lamb, then return to the grill for another 2-3 mins or until the yogurt is blistered and the meat is cooked to your liking.
5 minStep 2
Leave the meat to rest on a board for a few mins while you toast the pittas, shred the lettuce and thinly slice the red onion. Stir the rest of the mint into the second tub of yogurt. Thickly slice the meat and stuff into the pitta bread with the salad and minted yogurt. Squeeze over lemon juice before tucking in, if you like.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
yoghurt (milk + lemon juice (buttermilk-style)) → milk + lemon juice (buttermilk-style)
250 ml milk + 1 tbsp lemon juice, rest 5 minutes. High suitability for baking; not a yoghurt raita.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
lemon → lime
Same acidity, different perfume. Taste before you repeat the squeeze.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Turkish-style lamb take?
15 min all in — 10 min prep, 5 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
yoghurt (milk + lemon juice (buttermilk-style)) → milk + lemon juice (buttermilk-style). 250 ml milk + 1 tbsp lemon juice, rest 5 minutes. High suitability for baking; not a yoghurt raita. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. lemon → lime. Same acidity, different perfume. Taste before you repeat the squeeze.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.