Lamb Pitas

Beverley Williams


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


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top


  • 1 lb
    lamb cutlets, trimmed
  • 1/2 c
    red wine vinegar
  • 1/8 tsp
  • 1/2 tsp
    kosher salt, divided
  • 1 tsp
  • 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
  • 1/2 c
    feta cheese crumbles
  • 1 tsp
  • 1/2 tsp
    dried spearmint
  • 1/8 tsp
    onion powder
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
    garlic powder

How to Make Lamb Pitas


  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.

Printable Recipe Card

About Lamb Pitas

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

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