Best Spiced Lamb Pitas With Fresh Mango Salsa Recipes

Spiced Lamb in Pita image

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 9

10 ounces ground lamb
1/2 cup chopped onion
3 tablespoons chopped fresh mint
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
2 warm large pita breads

Steps:

Combine first 8 ingredients in medium bowl; blend well. Shape lamb mixture into four 1/4-inch-thick patties. Heat heavy large skillet over medium-high heat. Add lamb patties and sauté until brown and just cooked through, about 3 minutes per side. Cut each pita bread in half; fill each half with lamb patty.

Spiced Ground Lamb Pita Recipe image

Provided by Julia

Time 30m

Number Of Ingredients 23

1 cup cherry tomatoes, quartered
1 cup english cucumber, diced
1/2 cup feta cheese, crumbled
3 green onions, chopped
1/2 cup fresh parsley, chopped
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 of a lemon, juiced
1 pound of ground lamb, cooked and drained
1 tablespoon olive oil
1/4 of a sweet or red onion, chopped
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon cayenne pepper {optional}
Pita bread or flatbread
1 cup of tzatziki sauce, store-bought or homemade
Feta cheese for garnish
Pine nuts {optional}

Steps:

FOR THE LAMB: In a large skillet heat the olive oil {or ghee} over medium high heat. Add the onion and garlic and saute until the onion is translucent. Add the ground lamb and turn to medium heat. Use a wooden spoon to break apart the ground lamb and let it begin to cook. Add the paprika, oregano, thyme, cinnamon, allspice, clove and cayenne pepper to the lamb and continue to cook until the lamb is cooked through and no pink is left. Remove from the stove and drain excess fat. FOR THE TACOS: On a large cutting board lay out your pita bread or flatbread. Spread an even layer of tzatziki on each pita. Layer on the lamb, feta cheese and top with the Greek topping. You also can add pine nuts {opptional}. Serve with a side of tzatziki sauce.

Spicy Mango Salsa image

Provided by TDAVIN

Time 2h10m

Yield 10

Number Of Ingredients 7

2 cups diced fresh mango
2 cups fresh peaches, pitted and chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger root
¼ cup chopped fresh basil
2 serrano chile peppers, diced
¼ cup fresh lime juice

Steps:

In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

Nutrition Facts : Calories 35.5 calories, Carbohydrate 8.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 2.5 mg, Sugar 6.6 g

SPICED LAMB PITAS WITH FRESH MANGO SALSA image

Categories Appetizer

Yield 32 pieces

Number Of Ingredients 11

11/2 teaspoons groun cumin
11/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
11/2 pound ground lamb
1 large red onion, cut into small dice
Kosher salt and freshly ground black pepper
1/2 cup plus 2 Tablespoons Major Grey style mango chutney, any large chunks chopped
1 medium-sized ripe mango, peeled, pitted, and cut into 1/4-inch dice
3 Tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice; more to taste
Pita Chips

Steps:

1) Heat the over to 450. Mix the cumin, ginger, and cinnamon in a small bowl. Reserve 1/4 teaspoon of the spice mix in a medium bowl. In a large bowl, sprinkle the remaining spices over the lamb and mix with a fork to combine. 2) Heat a 12-inch skillet over medium-high heat, Add the lamb and all but 1/3 cup of the onion. Season with salt and pepper and cook, stirring and breaking up the meat with the side of a spoon, until the lamb is fully cooked, about 9 minutes. Spoon off the fat in the pan. Stir in 1/2 cup of the chutney and continue to cook for 1 minute. Remove from the heat and keep warm. 3) Meanwhile, add the remaining 1/3 cup onion and 2 Tablespoons chutney, the mango, cilantro, lime juice and a pinch of salt to the reserved spices to make a salsa; stir to combine. Taste and add more lime juice if it seems sweet (it should be somewhat tangy to offset the sweetness of the meat). 4) To serve, top the pita chips with some of the lamb mixture and a bit of the salsa.