1/2 cup (75g) pitted kalamata olives
375g Coles Australian 4 Star Beef mince
1/3 cup (25g) new breadcrumbs
1 Coles Brand Australian unfenced egg
1 tbsp new oregano, finely hacked
1 tsp lemon skin, finely ground
75g fetta, disintegrated
1 tbsp olive oil
1/2 cup (140g) Greek-style yogurt
1 garlic clove, squashed
4 pocket pita breads
60g Coles Brand Australian child rocket
2 roma tomatoes, thickly cut
Finely hack a large portion of the olives. Join the cleaved olives, mince, breadcrumbs, egg, oregano, lemon skin and a large portion of the fetta in a bowl. Season. Shape tablespoons of the blend into meatballs.
Warmth the oil in a huge griddle over medium-high warmth. Add the meatballs and cook, turning at times, for 5-7 mins or until brilliant brown and cooked through.
In the interim, consolidate the yogurt, garlic and 1 tablespoon warm water in a little bowl. Season.
Spread pita breads with a large portion of the yogurt blend. Top with the rocket, tomato, remaining fetta, remaining olives and meatballs. Shower with the leftover yogurt blend to serve.