Ground Lamb Pitas with Tomato-Mint Salad

It’s all about the spiced lamb and fresh, minty salad in these flavorful, casual dinner sandwiches. Think Greek salad in a pita pocket with aromatic, Mediterranean-tasting meat—rich but not heavy, and very satisfying.

If you’re serving a crowd and prefer to go meatless, try these vegetarian Tabbouleh Party Appetizers.

Serves 4

Ingredients

• 1 tbsp olive oil
• 1 lb ground lamb
• 2 garlic cloves
• 1 small white onion, chopped
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cloves
• sea salt
• freshly ground black pepper
• 2 cups chopped tomatoes
• 2/3 cup chopped seedless cucumber
• 1/2 cup crumbled feta cheese
• 1/3 cup torn fresh spearmint leaves
• 2 large pitas with pockets, halved for 4 pockets

Spices for the Lamb

Salad Ingredients

Preparation

1. Heat a skillet over medium heat and add the oil. Add the lamb, garlic, and onion and cook, crumbling the meat, 5 minutes.
2. Stir in the cinnamon, cumin, coriander, and cloves and season with salt and pepper. Cook until most of the liquid is absorbed and the lamb is cooked through, 3-4 minutes longer. Remove from the heat and let cool 10 minutes.

Lamb, Garlic, and Onions

Spices Added 

Cooked Lamb Mixture

1. Meanwhile, place the tomatoes, cucumber, feta, and mint in a bowl and toss lightly to combine. Stir the tomato mixture into the cooled lamb mixture. 

Tomato-Mint Salad 

Salad Added to Lamb Mixture

Divide among 4 pita pockets and serve.