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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.
You might also love my grilled lamb kofta sandwiches for another handheld, flavor-packed option.
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.
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.
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.
Pita Sandwich Filled with Lamb
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.
Try making this pita sandwich with my sourdough flatbread or homemade naan.
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Lamb Pita Sandwich
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Ingredients
For the Lamb Marinade:
- 3 garlic cloves, grated or minced
- ½ cup olive oil
- ⅓ cup fresh lemon juice, freshly squeezed
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons fresh oregano, chopped
- 1 pound boneless leg of lamb, 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, or black pepper
For the Pita Flatbread:
- 4 Pita Flatbread rounds
For the Condiments:
- 1 English cucumber, or Persian cucumbers, finely diced
- ½ cup grape tomatoes, halved
- ½ cup crumbled feta cheese
- ½ red onion, thinly sliced
- 1 handful fresh mint leaves, torn
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.
- Add the lamb slices to 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 the condiments.
Tzatziki Sauce:
- In a small bowl, combine the grated and squeezed cucumber, garlic, yogurt, olive oil, dill, vinegar, salt, and pepper.
The Condiments:
- Place the chopped tomatoes, cucumber, feta, red onion, and mint in a bowl or in separate small dishes; set aside.
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 skillet set over medium-high heat. Working in batches, remove slices of lamb and place in the hot skillet. Brown for 3–4 minutes, flip, and brown the other 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 each pita. Spoon the condiments over the lamb and fold the pita around the filling.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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!
Thanks John!!
Greek food is my husband’s favourite. This lamb pita looks excellent!
Thanks Angie