Lamb Pita Sandwich

Greek flatbread sandwich with beef, feta, vegetables and creamy sauce on plate.

5 from 7 votes

Thin slices of marinated lamb meat are quickly seared, then tucked into warm pita with tzatziki, cucumber, tomatoes, feta, and fresh mint.

Prep Time20

Cook Time10

Additional Time30

Total Time1

Course: dinner, lunch, Sandwiches and Pizza

Cuisine: Greek, Mediterranean

Keyword: comfort food, Greek lamb sandwich, lamb pita sandwich

Servings: Servings

Author: Pat Nyswonger

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 9x13-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

Pita choices: We used pocketless pita rounds, but pita pockets or other thin flatbreads also work well.

Yogurt for tzatziki: Greek yogurt works best because it’s thicker than regular yogurt.

Cucumber choice: English or regular cucumbers both work for the tzatziki; be sure to squeeze out as much moisture as possible for a thicker sauce.

Chopped green onions are also great with this recipe.

Nutrition