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If you’ve never had a lamb pita that made you want to lick your fingers in public, buckle up. This lamb pita recipe packs thin slices of marinated lamb, garlicky homemade tzatziki, and all the crunchy, salty, creamy things into warm flatbread.

It’s bold, fresh, and downright addictive, in the best kind of way. Think Greek takeout, but homemade and way better.

Greek flatbread sandwich with beef, feta, vegetables and creamy sauce on plate.
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You might also love my grilled lamb kofta sandwiches for another handheld, flavor-packed option.

Table of Contents

Here is Why This Lamb Pita Sandwich Recipe Works

Big flavor, minimal fuss: Thin-sliced lamb and a quick marinade mean it cooks fast and stays juicy. Craving something more low and slow? Try my slow roasted lamb shoulder for a weekend-worthy alternative.

Tzatziki done right: That thick, garlicky yogurt sauce isn’t just a condiment, it’s what ties the whole sandwich together. I add it to my beef shawarma sandwich as well.

Easy to prep, fun to eat: While everything can be made ahead, the real joy is in assembling these warm, saucy, flavor-packed pitas.

Feels fancy, cooks fast: You’ll look like you tried harder than you did. Always a win.

Raw beef slices marinating with herbs and garlic, olive oil nearby.

Recipe Tips

Slice the lamb thinly: Aim for ¼-inch slices so they cook quickly and stay tender.

Dry that cucumber: Really squeeze out the grated cucumber for a thick, non-watery tzatziki.

Cook lamb in batches: Don’t crowd the pan or you’ll steam the meat instead of searing it.

Use boneless lamb leg or shoulder: These cuts stay juicy and are easy to slice thin, making them perfect for quick cooking.

Let the lamb rest after cooking: Give it 5 minutes on the plate before assembling to let the juices settle and avoid soggy pitas.

Don’t skip the fresh herbs: Fresh oregano in the marinade and dill in the tzatziki bring brightness that dried herbs just can’t match.

Warm the pita right before assembling: A soft, pliable pita makes folding easier and the whole thing just tastes better warm.

Want to add a fresh twist? A little drizzle of my mint sauce for lamb takes these pitas up a notch.

And if you’re in the mood for something cozier and more slow-cooked, check out my Lamb Ossobuco Casserole.

Slices of lamb cooking a a skillet for making Greek lamb sandwich.
Grilled meat with parsley, tzatziki, vegetables, and flatbreads on white table.

Storing Leftovers

Refrigerate: Store leftover lamb, tzatziki, and condiments in separate airtight containers in the fridge for up to 3 days.

Freeze: The cooked lamb can be frozen for up to 2 months. Lay slices flat in a freezer bag and press out as much air as possible.

Reheat: Warm the lamb in a skillet over medium heat or in a low oven. Do not microwave tzatziki, it’ll separate.

Warming the Pita Bread: Wrap tightly in foil or a zip-top bag and store at room temp for a day or two, or freeze up to 1 month. Reheat straight from frozen in a warm oven or toaster oven. Just don’t microwave unless you like rubbery bread.

Lamb Pita Pockets

This lamb pita recipe hits all the right notes: savory, saucy, and seriously satisfying. Once you get that first bite of warm pita stuffed with garlicky lamb and creamy tzatziki, don’t be surprised if it becomes a regular in your dinner rotation.

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Greek flatbread sandwich with beef, feta, vegetables and creamy sauce on plate.
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 1 hour
5 from 7 votes

Lamb Pita with Tzatziki Sauce

By Pat Nyswonger
Swap out your burger night with a Greek-style Lamb Pita with Tzatziki Sauce!  Thin slices of lean leg of lamb marinated in a simple concoction of garlic, lemon, oil and fresh herbs.  The tender lamb slices are browned in a skillet, wrapped in a warm pita flatbread with a tangy tzatziki sauce, cucumber, tomatoes and feta cheese. 

If you make this recipe, please leave a star rating and comment.

Servings: 4 Servings
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Ingredients 

For the Lamb Marinade:

  • 3 garlic cloves, grated or minced
  • ¼ cup fresh lemon juice, freshly squeezed
  • ¼ cup olive oil
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons fresh oregano, chopped
  • 1 pound boneless lamb , leg or shoulder, cut into ¼-inch slices

For the Tzatziki Sauce:

  • 1 English Cucumber, grated and squeezed dry
  • 4 garlic cloves, grated or minced
  • 8 ounces plain Greek yogurt
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon red wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper

For the Pita Flatbread:

  • 4 Pita Flatbread rounds

For the Condiments:

  • ½ cup grape tomatoes, halved
  • 1 cup Persian cucumbers, or English cucumbers, finely diced
  • ½ cup crumbled feta cheese

Instructions 

For the Lamb Marinade:

  • Add the garlic, lemon juice, olive oil salt/pepper, and oregano to a dish 9×13-inch dish and stir to combine. 
  • Lay the lamb slices in the marinade, turning to coat both sides.  Cover the dish with plastic wrap and refrigerate for 30 minutes. 
    While the lamb is marinating, prepare the tzatziki sauce and relish.

Tzatziki Sauce:

  • In a small dish, add the grated/squeezed cucumber, garlic, yogurt, olive oil, dill and vinegar.  Stir to combine, taste and season with salt and pepper if needed. Reserve.

The Condiments:

  • Place the chopped tomatoes, cucumber, and crumbled feta cheese in a dish or in separate small dishes and reserve.

For the Pita Flatbread Rounds:

  • While the lamb slices are cooking, wrap the pita rounds in aluminum foil and place in a 350° oven.  Warm for 10-12 minutes.  
  • Transfer to the work space and keep wrapped until ready to assemble the sandwiches.

Cook the Marinated Lamb Slices:

  • Heat a large un-oiled skillet set over medium-high.  Working in batches, remove slices of lamb and place in the hot skillet. 
    Brown for 3-4 minutes, flip slices and brown under side.  Transfer to a plate and repeat with remaining lamb slices.  Discard remaining marinade.

Assemble the sandwiches:

  • Unwrap the foil and place the warm pita bread rounds on separate plates. 
  • Spread a generous amount of the tzatziki sauce on the exposed side of each pita round. 
  • Add ¼ of the lamb slices on ½ of each pita. Spoon the relish on top of the lamb, add feta cheese crumbles and fold the pita over the filling.  

Notes

  • These sandwiches can also be made with slices of beef
  • We used the pocketless pita rounds for these sandwiches. This works with pita pockets or another type of thin flatbread.
  • Greek yogurt is best for the tzatziki sauce as it is thicker than regular yogurt.
  • English cucumbers or regular cucumbers can be used for the tzatziki sauce. Squeeze as much water from the grated cucumber for a thick sauce.
  • Chopped green onions can also be included in the relish.

Nutrition

Serving: 1 serving, Calories: 656kcal, Carbohydrates: 22g, Protein: 39g, Fat: 45g, Saturated Fat: 15g, Polyunsaturated Fat: 27g, Cholesterol: 130mg, Sodium: 1189mg, Fiber: 2g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

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4 Comments

  1. John / Kitchen Riffs says:

    Tzatziki sauce is SO good, and it pairs perfectly with lamb. Terrific idea to combine the two in pitas — such a delish looking dish. Thanks!

    Reply
    1. Dahn Boquist says:

      Thanks John!!

      Reply
  2. angiesrecipes says:

    Greek food is my husband’s favourite. This lamb pita looks excellent!

    Reply
    1. Dahn Boquist says:

      Thanks Angie

      Reply