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Lamb Pitas with Tzatziki
Lamb Pitas with Tzatziki
These lamb pitas with easy-to-make tzatziki make a tasty lunch, but you can also serve the components separately for a delicious happy hour!
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Lamb Pitas with Tzatziki
Ingredients
For the tzatziki
- ½ English cucumber peeled, seeded, and grated (about 3/4 cup / 180 ml)
- Kosher salt, or fine sea salt
- ½ cup plain Greek-style yogurt
- 2 tsp freshly squeezed lemon juice
- 2 tsp chopped fresh mint
- 1 small clove garlic, minced
- Freshly ground black pepper
For the lamb patties
- 1 ½ lb ground lamb
- ¼ cup minced red onion
- ¼ cup minced fresh flat-leaf parsley
- 2 tsp minced fresh oregano, or 1 tsp (5 ml) dried oregano
- ½ tsp kosher salt, or fine sea salt
- Freshly ground black pepper
To serve
- 4 pita breads, 6-in (15 cm) in diameter
- 2 medium beefsteak tomatoes, or another plum and ripe variety, sliced, for serving
Instructions
For the tzatziki
- In a colander set over a larger bowl, combine the grated cucumber with 1 tsp (5 ml) salt. Let rest for 10 minutes. Rinse and dry thoroughly using a clean kitchen towel or paper towels.
- Transfer the grated cucumber to a medium bowl, then add the yogurt, lemon juice, mint, and garlic. Stir to combine. Taste and season with salt and pepper to taste. Cover and refrigerate until ready to use.
For the lamb patties
- In a mixing bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about 3/4-inch (2-cm) thick. Grill the lamb patties on a grill pan or on the barbecue over high heat until medium-rare, 2 to 3 minutes per side.
- SERVING: Warm the pita bread in the oven or on the grill; halve and fill each pita with lamb patties, tzatziki, and sliced tomatoes.
- HOW TO SERVE AT HAPPY HOUR: Make lamb meatballs instead of patties and bake on a baking sheet lined with parchment paper in a 400° (200°C) oven for 15 minutes. On a large serving plate or platter, serve the hot lamb meatballs with tsatziki and mini-pitas on the side.
- MAKE-AHEAD & FREEZING INSTRUCTIONS: The lamb patties can be made ahead of time and frozen raw or grilled. If frozen raw, thaw overnight in the refrigerator, then grill as instructed. If frozen grilled, thaw overnight in the refrigerator, then warm up on a baking sheet lined with parchment paper in a 300°F (150°C) oven for 10 minutes.
- MAKE IT DAIRY-FREE: Substitute lactose-free Greek yogurt or plant-based Greek yogurt for the regular dairy yogurt.
- MAKE IT GLUTEN-FREE: Serve with gluten-free pita bread.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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Author: Marie Asselin
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