Best Lamb Pitas With Yogurt Sauce Recipes

LAMB PITAS WITH TOMATO, SCALLIONS AND MINT YOGURT DRESSING

Lamb Pitas with Tomato, Scallions and Mint Yogurt Dressing image

Provided by Rachael Ray : Food Network

Time 15m

Yield 4 pitas, 2 servings

Number Of Ingredients 11

Ingredients

4 pita breads
1 pound leftover roast leg of lamb
1 cup chicken broth
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 plum tomatoes, seeded and diced
4 scallions, sliced thin on an angle
Salt and pepper
1 cup plain yogurt
1 teaspoon ground cumin, eyeball it
1/2 teaspoon ground coriander, eyeball it
2 tablespoons finely chopped fresh mint leaves, 4 sprigs

Steps:

Wrap pitas in foil and warm in a low oven. Thinly slice the cooked lamb. In a small skillet over moderate heat bring the chicken stock to a boil, the reduce heat to low. Add the sliced lamb to reheat while keeping it moist.
To a second skillet over moderate heat add oil, 1 turn of the pan, diced tomatoes and scallions. Heat tomatoes and onions through, 2 minutes. Season with salt and pepper then turn off the burner.
Combine yogurt with cumin, coriander and mint.
To assemble, remove meat from warm broth with tongs and shake off excess liquid. Arrange a few slices of lamb down the center of the pita. Top with a few spoonfuls each of tomatoes and scallions and the yogurt dressing.

LAMB SKEWER PITAS

Lamb Skewer Pitas image

One of my favorite things to get at a Greek restaurant is souvlaki. You can get this dish with chicken, pork or lamb. My mother cooked a lot of lamb growing up, so when I order souvlaki, I always get lamb.

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 33

Ingredients

1 cup full-fat Greek yogurt
1/2 cup sour cream
1/2 cup finely chopped English cucumber
1/4 cup grated onion
2 tablespoons chopped fresh dill
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
2 cloves garlic, grated
1 pound ground lamb
2 tablespoons extra-virgin olive oil, plus additional for brushing
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 clove garlic, grated
4 to 6 pitas
3 tablespoons extra-virgin olive oil, plus additional for brushing
1 teaspoon zaatar
1 cup thinly-sliced English cucumber
1/4 cup fresh cilantro, roughly chopped
1/4 cup fresh parsley, roughly chopped
2 tablespoons chopped fresh oregano
1 small red onion, thinly sliced (but not too thin) into half-moons
1 large beefsteak tomato, cut into half-moons
1/2 head fresh fennel, thinly sliced
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
Lemon wedges, for garnish

Steps:

Make the sauce: In a medium bowl, mix the yogurt, sour cream, cucumber, onion, dill, vinegar, cumin, honey, salt, cinnamon, pepper and garlic until combined. Set aside in the refrigerator to chill.
Make the lamb skewers: In a large bowl, combine the lamb, oil, coriander, cumin, salt, allspice, cinnamon and garlic until evenly coated. Divide the meat into 6 portions and form into logs. Thread each log onto a skewer, then transfer to a plate, cover and chill in the refrigerator for at least 30 minutes or up to overnight.
Heat a cast-iron griddle over medium-high heat until very hot. Brush the griddle with oil. Grill the skewers, turning occasionally, until browned and cooked through, 8 to 10 minutes.
To serve: Brush the pitas with oil and sprinkle with the zaatar. Add them to the griddle with the lamb and cook until toasted and warm, 2 to 3 minutes per side.
In a large bowl, toss the cucumber, cilantro, parsley, oregano, onions, tomato and fennel. Add the vinegar and 3 tablespoons oil and toss to combine. Season to taste. Remove the meat from the skewers and place on the pitas; top with some salad. Serve with the lemon wedges and tzatziki sauce.

SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT

Spiced Middle Eastern Lamb Patties with Pita and Yogurt image

Whether you spell it kefta or köfte or kufte or some other variation, you can find versions of these lamb or beef meatballs throughout the Middle East. The seasoning mixture here is simple, with spices you should already have on your shelf and you can play around, adding fresh or dried mint, grated onion, or a pinch of cinnamon. And if you like a garlicky yogurt sauce, by all means, add a minced clove.

Provided by Kristin Donnelly

Categories Sandwich Ground Lamb Summer Grill Grill/Barbecue Coriander Cumin Sandwich Theory

Yield Makes 4 to 6 pita sandwiches

Number Of Ingredients 14

Ingredients

Yogurt sauce:
1 cup plain full-fat or low-fat yogurt
2 tablespoons fresh lemon juice
2 tablespoons finely chopped herbs, such as mint, dill or cilantro, plus herb sprigs, for serving
Kosher salt
Patties and pita:
1 1/2 pounds ground lamb or beef
1 tablespoon minced garlic (about 1 large clove)
1 tablespoon coriander
2 teaspoons ground cumin
1 1/2 teaspoons hot paprika
11/2 teaspoons kosher salt
1 1/2 tablespoons extra-virgin olive oil
4 to 6 pita bread rounds

Steps:

For the sauce:
In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
For the patties and pita:
In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.

SPICED LAMB PITAS WITH YOGURT SAUCE

Spiced Lamb Pitas with Yogurt Sauce image

Ground lamb was on sale at ALDI. I bougth some and wanted to make something yummy with it. I'm not a huge fan of ground lamb, but I love this dish with ground chicken! You can make it with whatever ground meat you prefer.

Provided by Amy H.

Categories Sandwiches

Time 30m

Number Of Ingredients 22

Ingredients

FOR THE SAUCE
1 c plain full-fat or low-fat yogurt
2 Tbsp fresh lemon juice
2 Tbsp chopped parsley
1 Tbsp chopped fresh dill or 1 tsp. dried dill
salt & pepper to taste
FOR THE PATTIES
2 lb ground lamb
2/3 c bread crumbs
1 Tbsp minced garlic
2 tsp ground coriander
2 tsp ground cumin
1 1/2 tsp paprika
1 tsp salt
ground pepper to taste
MISC.
6 pitas rounds
extra chopped parsley or cilantro (optional)
chopped lettuce (optional)
sliced cucmbers (optional)
sliced tomatoes (optional)
diced red onion (optional)

Steps:

1. In a small bow, whisk the yogurt with the lemon juice. Add the 2 Tbsp. chopped parsley and chopped dill. Chill in fridge until ready to use.
2. In a large bowl, mix together Lamb, bread crumbs, garlic, coriander, cumin, paprika, salt and pepper. Continue to mix with hands until thoroughly combined.
3. Pat mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm.
4. Oil the grill grates and preheat the grill.
5. Grill the patties over medium high heat about seven minutes. Flip the patties and grill for 4 to 6 minutes longer, completely cooked.
6. While patties are grilling, wrap the pita in aluminum foil and place on an unused portion of the grill or throw in a warm oven until for 5 minutes or so or until warmed through.
7. Place two lamb patties in pita, drizzle with yogurt sauce and sprinkle with more fresh parsley and fresh veggies of your choice, fold or wrap, and enjoy!
8. Optional Directions for Rainiy day: Line the bottom of a broiler pan with aluminum foil (makes clean up easier) Then spray top with nonstick cooking spray. Place patties on broiler pan. Broil 6 inches from heat for about 6 minutes per side or until completely cooked.

LAMB PITAS WITH YOGURT SAUCE

Lamb Pitas with Yogurt Sauce image

Great for lunch.

Provided by Mikekey *

Categories Sandwiches

Time 25m

Number Of Ingredients 18

Ingredients

SAUCE
1/3 c plain greek yogurt
1 Tbsp fresh mint, chopped
1 tsp grated lemon rind
1/8 tsp ground black pepper
salt, to taste
PITAS
6 oz ground lamb
1/4 c chopped red onion
1/2 tsp minced fresh oregano
1/8 tsp ground cumin
1/8 tsp salt
pinch crushed red pepper, to taste
1 clove garlic, minced
1/8 c minced fresh parsley
2 6-inch pita breads, cut in half
1/2 c thinly sliced cucumber (peeled and seeded)
8 cherry tomatoes, halved

Steps:

1. To prepare sauce, combine sauce ingredients in a small bowl. Cover and chill until ready to use.
2. To prepare pitas, heat a nonstick skillet over medium-high heat. Add lamb and cook 5 minutes, or until browned, stirring to crumble. Drain well, remove to plate and set aside.
3. Lightly coat same pan with nonstick cooking spray and add onion. Saute 3 minutes or until softened.
4. Stir in cooked lamb, oregano, cumin, salt, crushed red pepper and garlic. Reduce heat to low and cook 2 minutes, stirring occasionally. Remove from heat and stir in parsley.
5. Open pita halves and divide meat mixture evenly among the 4 halves. Add cucumber slices and tomato halves evenly. Top each with some of the sauce and serve.