I am slightly obsessed with anything that has lamb as an ingredient. I love to go to our local Halal spot. I get lamb over rice and there is just something about that simple delicious meal that I can’t stop craving! My husband always loves a lamb gyro, so this recipe was created loosely off of that concept. This is definitely different than your classic greek gyro, but it is a great substitute for a weeknight meal when you are craving greek food!
I buy ground lamb at Aldi and I have never been disappointed! This recipe is going to spice up your regular routine meal rotation in the best way. I love the fresh cucumber and tomatoes on top, and then drizzling the delicious dill-yogurt dressing on top. This recipe HAS to be paired with my Roasted Onion Whipped Feta. It totally makes the recipe!
My husband requests this meal frequently and I am always on board to whip this up. This is a great meal prep recipe too. Once the lamb is cooked and the veggies are chopped, it is as easy as assembling your pita!
Why You Should Make Greek Lamb Pitas
Here’s what you’ll need:
Greek Lamb Pita Tips
- Warm the pitas. For the pitas I use they instruct you to splash a bit of water on each pita and broil for 1-2 minutes. This steams the pitas and makes them fluffy and delicious.
- Prep the veggies and the yogurt dressing ahead of time if you want this to come together quickly at dinner time!
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How To Make Greek Lamb Pitas
- Prep. First start by prepping the cucumber and tomatoes. I quarter my cherry tomatoes and cut my persian cucumbers into quartered pieces. (Chop the cucumber into 4 spears and then chop into bite size pieces). Toss in avocado oil, sprinkle with salt and pepper to your liking. Set aside.
- Yogurt dressing. To a bowl add in greek yogurt, juice of half a lemon, garlic powder, fresh dill, and salt and pepper. Whisk together, taste, and season as needed.
- Lamb. Time to cook the lamb! In a large skillet over medium-high heat add in a few tablespoons of avocado oil. Add in half a diced white onion and garlic. Cook for a few minutes until softened. Add in ground lamb. I tried to keep the lamb in larger chunks, by not breaking it up as much as I would for taco meat for example. Just break it up into large pieces and leave it undisturbed to cook, then flip after a few minutes. Season while cooking with dill, onion powder, red pepper flakes, oregano, salt, and pepper. Cook until meat is browned, about 10-12 minutes total. Pour off grease from the pan if you wish.
- Pitas. I like to steam my pitas for a minute or two to get them nice and fluffy. Turn the broiler on your oven to high. Sprinkle a bit of water onto each pita and place directly on the top rack of the oven. Let them broil for 1-2 minutes, don’t walk away! Just cook enough until they are hot and steamy.
- Assemble. To the bottom of the pita add a generous smear of whipped feta. Top with lamb chunks, then spoon on some cucumber and tomato. Top with pickled red onions and drizzle plenty of dill-yogurt dressing on top. Serve and enjoy!
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Greek Lamb Pitas
Ingredients
Method
- First start by prepping the cucumber and tomatoes. I quarter my cherry tomatoes and cut my persian cucumbers into quartered pieces. (Chop the cucumber into 4 spears and then chop into bite size pieces). Toss in avocado oil, sprinkle with salt and pepper to your liking. Set aside.
- To a bowl add in greek yogurt, juice of half a lemon, garlic powder, fresh dill, and salt and pepper. Whisk together, taste, and season as needed.
- Time to cook the lamb! In a large skillet over medium-high heat add in a few tablespoons of avocado oil. Add in half a diced white onion and garlic. Cook for a few minutes until softened. Add in ground lamb. I tried to keep the lamb in larger chunks, by not breaking it up as much as I would for taco meat for example. Just break it up into large pieces and leave it undisturbed to cook, then flip after a few minutes. Season while cooking with dill, onion powder, red pepper flakes, oregano, salt, and pepper. Cook until meat is browned, about 10-12 minutes total. Pour off grease from the pan if you wish.
- I like to steam my pitas for a minute or two to get them nice and fluffy. Turn the broiler on your oven to high. Sprinkle a bit of water onto each pita and place directly on the top rack of the oven. Let them broil for 1-2 minutes, don't walk away! Just cook enough until they are hot and steamy.
- To the bottom of the pita add a generous smear of whipped feta. Top with lamb chunks, then spoon on some cucumber and tomato. Top with pickled red onions and drizzle plenty of dill-yogurt dressing on top. Serve and enjoy!
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