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


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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
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


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