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Close up view of Greek lamb pita on a plate

Lamb Pita with Tzatziki Sauce

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. 
5 from 8 votes
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Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 1 hour
Servings: 4 Servings
Calories: 656kcal
Author: Pat Nyswonger

Ingredients

For the Lamb Marinade:

  • 3 garlic cloves grated or minced
  • ¼ cup lemon juice freshly squeezed
  • ¼ cup olive oil
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons chopped fresh oregano
  • 1 pound boneless lamb 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 finely chopped fresh dill
  • 1 teaspoon red wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon white pepper

For the Pita Flatbread:

  • 4 6-inch Pita Flatbread rounds

For the Condiments:

  • ½ cup grape tomatoes halved
  • 1 cup finely diced cucumber
  • ½ cup crumbled feta cheese

Instructions

For the Lamb Marinade:

  • Add the garlic, lemon juice, olive oil salt/pepper, and oregano to a dish 9x13-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. You can also substitute with 8-inch flour tortillas 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 | Calories: 656kcal | Carbohydrates: 22g | Protein: 39g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 27g | Cholesterol: 130mg | Sodium: 1189mg | Fiber: 2g | Sugar: 5g