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Greek Lamb in Pita Pockets

Russ Myers


An excellent meal for people on the go.

★★★★★ 2 votes
4 servings
20 Min
25 Min
Stove Top


1 sm. yellow onion, chopped
1 clove garlic, minced
8 oz. canned tomato sauce
1/2 tsp. salt, divided
1/4 tsp. black pepper
1 sm. purple onion, thinly sliced
1 green onion, thinly sliced
1 lb. ground lamb
1 tsp. dried oregano
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/2 tsp. cayenne pepper
1/4 C. Greek yogurt
4 pita pocket breads, cut in half


1Combine the yellow onion, garlic, tomato sauce and 1/4 teaspoon salt in a small saucepan.
2Heat and stir over medium heat until the sauce boils.
3Reduce the heat and simmer for 10 minutes.
4In a medium skillet, combine the purple onion, green onion, lamb, oregano, cumin, cinnamon, cayenne pepper and remaining 1/4 teaspoon salt.
5Mix well and cook over medium heat for 3-4 minutes, or until the lamb is cooked through and the vegetables are tender-crisp.
6Spread the yogurt inside each pita pocket and fill with equal portions of the lamb meat mixture.
7Add 1-2 tablespoons of tomato sauce to each pita pocket and serve immediately.

About Greek Lamb in Pita Pockets

Main Ingredient: Lamb
Regional Style: Greek