Greek Style Pulled Lamb Pitas Recipes

GREEK LAMB PITA WITH TZATZIKI SAUCE

Greek Lamb Pita with Tzatziki Sauce image

Serve tzatziki sauce, made with Greek yogurt, with this pita or as a dip or spread with crackers.

Provided by Land O'Lakes

Categories Hot Sandwich Lunch Savory Lamb Sandwich Savory Cooking Sandwich and Wrap Main Course Meat, poultry, and seafood Sauce and Condiments Sandwich and Wrap Main Course

Yield 4 servings

Number Of Ingredients 19

Ingredients

Tzatziki Sauce
6 ounces plain Greek yogurt
1/2 cup cucumber, finely chopped
2 teaspoons finely chopped fresh dill
1 teaspoon red wine vinegar
Lamb
2 tablespoons Land O Lakes® Butter
1 teaspoon finely chopped fresh garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless lamb, * cut into 1/4-inch thick strips
1 tablespoon freshly grated lemon zest
Flatbread
4 (6-inch round) flatbreads, warmed
Relish
1/2 cup cherry tomatoes, quartered
1 small (1/2 cup) cucumber, finely chopped
1/4 cup crumbled feta cheese

Steps:

Combine all tzatziki sauce ingredients in bowl until well mixed. Set aside.
Melt butter in 10-inch nonstick skillet over medium-low heat until sizzling. Add garlic, oregano, salt and pepper; stir until well mixed.
Add lamb; cook 8-10 minutes or until lamb reaches at least 145ºF or desired doneness. Remove skillet from heat. Stir in lemon zest until lamb is evenly coated.
Spread tzatziki sauce evenly onto 1 side of each flatbread. Top each with lamb; garnish with tomato and feta cheese. Fold flatbread over filling.

Nutrition Facts : Calories 580 calories, Fat 31 grams, SaturatedFat grams, Transfat grams, Cholesterol 105 milligrams, Sodium 950 milligrams, Carbohydrate 42 grams, Fiber 3 grams, Sugar grams, Protein 33 grams

GREEK PITAS

Greek Pitas image

I like to serve these when the gang's over for football games-they taste like gyros and the guys love them! You can prepare the meat and sauce ahead of time for added convenience. -Lisa Hockersmith, Bakersfield, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 cup plain yogurt
1 cup diced peeled cucumber
1 teaspoon dill weed
1/4 teaspoon seasoned salt
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons Dijon mustard
2 garlic cloves, minced
1-1/2 teaspoon dried oregano
1 teaspoon dried thyme
1-1/4 pounds lean boneless pork, thinly sliced
12 pita pocket halves, warmed
1 medium tomato, chopped
2 tablespoons chopped onion

Steps:

In a small bowl, combine the yogurt, cucumber, dill and seasoned salt; cover and refrigerate for 6 hours or overnight. , Combine the oil, lemon juice, mustard, garlic, oregano and thyme in large bowl; add pork. Turn to coat; cover. Refrigerate for 6 hours or overnight, turning occasionally., Drain pork, discarding marinade. In a large skillet, stir-fry pork until browned, about 4 minutes. Stuff into pita halves; top with cucumber sauce, tomato and onion.

Nutrition Facts : Calories 362 calories, Fat 12g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 484mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

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