Lamb Pitas

Beverley Williams

By
@Beverley1991

I like to serve these for lunch with hummus and fresh veggies such as broccoli, carrots, cherry tomatoes and black olives.


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Rating:

Comments:

Serves:

4-8

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 lb
lamb cutlets, trimmed
1/2 c
red wine vinegar
1/8 tsp
pepper
1/2 tsp
kosher salt, divided
1 tsp
butter
1 tsp
olive oil
2 Tbsp
lemon juice
1 tsp
minced garlic
6 oz
fresh baby spinach
4
6-inch pitas, cut in half
1/2 c
thinly sliced red onion
24 slice
cucumber
1/2 c
feta cheese crumbles
1 tsp
oregano
1/2 tsp
dried spearmint
1/8 tsp
onion powder
1/2 tsp
basil
1/2 tsp
marjoram
1/2 tsp
thyme
1/4 tsp
garlic powder

Directions Step-By-Step

1
In a large plastic zipper bag, combine vinegar, pepper, oregano, basil, onion powder garlic powder, thyme, spearmint and marjoram. Shake the bag to mix well.
2
Place the lamb cutlets in the bag.
3
Marinate for 5 minutes, turning over once.
4
Remove the cutlets from the bag and discard the marinade.
5
Sprinkle the cutlets with 1/4 teaspoon of the salt.
6
Heat a large skillet over medium high heat.
7
Add the oil and butter. Stir to mix as the butter melts.
8
Place the cutlets in the skillet and cook about 5 minutes on each side or until they are the desired doneness. Let stands 2 minutes.
9
Cut the lamb across the grain into thin strips.
10
Return the skillet to the heat.
11
Add the lemon juice, spinach and minced garlic. Saute for one minute. Remove from heat and sprinkle with remaining salt.
12
Spoon 2 tablespoons of the spinach mixture into each pita half.
13
Place 1 tablespoon onion, 3 cucumber slices, and 1 1/2 ounces lamb in each pita half.
14
Sprinkle 1 tablespoon of the cheese into each pita half.
15
Serve immediately.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Greek
Other Tag: Quick & Easy