Description
These Spiced Lamb Pitas with Feta Mint Sauce are a flavorful and quick-to-make meal combining tender ground lamb seasoned with aromatic spices and fresh herbs, served in warm pita bread topped with crisp cucumbers, tomatoes, and a creamy, refreshing feta mint sauce. Perfect for a satisfying and vibrant Mediterranean-inspired lunch or dinner in just 25 minutes.
Ingredients
Scale
Spiced Lamb
- 1 pound ground lamb
- 1 tablespoon olive oil
- 1/4 cup white onion, finely diced
- 4 cloves garlic, finely minced
- 1 teaspoon smoked paprika
- 1 teaspoon allspice
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground ginger
- 3/4 teaspoon kosher salt
- Pepper to taste
- 1/4 cup fresh mint, chopped (plus more for garnish)
- 1/4 cup flat leaf parsley, chopped (plus more for garnish)
Feta Mint Sauce
- 1/2 cup plain Greek yogurt
- 2 ounces feta cheese
- 1/2 cup fresh mint leaves
- 1 tablespoon lemon juice
Additional Ingredients
- 4 pita breads
- 1/2 cucumber, diced
- 1/2 tomato, diced
Instructions
- Make the Feta Mint Sauce: Add the plain Greek yogurt, feta cheese, fresh mint leaves, and lemon juice to a small food processor or blender. Pulse until the mixture becomes smooth and creamy. Set aside.
- Prepare the Spiced Ground Lamb: Heat a large sauté pan over medium heat and add the olive oil. Once the oil is hot, add the finely diced onions and minced garlic. Sauté for about 5 minutes until the onions start to soften but do not brown.
- Brown the Lamb: Add the ground lamb to the pan with the onions and garlic. Cook the lamb until it is fully browned and cooked through, breaking it apart as it cooks.
- Season the Lamb: Stir in the smoked paprika, allspice, red pepper flakes, ground ginger, kosher salt, and black pepper. Mix well to fully combine all the spices with the lamb and cook for an additional 1 to 2 minutes to develop the flavors.
- Add Fresh Herbs: Remove the pan from heat and stir in the chopped fresh mint and flat-leaf parsley for a burst of fresh, herbal flavor.
- Assemble the Pitas: Warm the pita breads if desired. To each pita, add a generous portion of the spiced lamb mixture, followed by diced cucumber and tomato. Drizzle with the prepared feta mint sauce and garnish with extra fresh herbs for added color and flavor.
Notes
- You can substitute ground beef or turkey for lamb if preferred.
- For a spicier dish, increase the amount of red pepper flakes or add chopped fresh chili.
- Serve immediately to enjoy the contrast of warm lamb and cool feta mint sauce.
- Leftover spiced lamb can be stored in the refrigerator for up to 2 days.
- Greek yogurt can be substituted with plain yogurt if Greek is unavailable, but the sauce may be less thick.
