In a mixing bowl combine minced Lamb, Maggi Grill Seasoning, Tomato and Bell Pepper and mix together until uniform. Divide into 6 balls (200-g each)
Place Pitta loaves one at a time on a clean work-surface, carefully split open the Pitta bread and push each meatball on top and spread to a 5-mm thickness evenly across. Place the other half over the meat and gently push to make sure the bread is stuck to the meat on both sides.
Brush with Olive Oil and cook on both sides over open fire or a gridle pan until meat is cooked and bread is golden. Cut into wedges and serve with yogurt.