Lamb Cucumber Salad Pitas Recipe 445

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LAMB PITA SANDWICHES



Lamb Pita Sandwiches image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 20

1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
Kosher salt
2 to 2 1/2 pounds lamb stew meat, cut into 1- to 2-inch pieces, excess fat removed and discarded
Vegetable oil
1/2 cup red wine, such as Pinot Noir
One 14.5-ounce can diced tomatoes
2 vine tomatoes, seeds removed and chopped
Half a English cucumber, quartered and sliced
Half a white onion, sliced
1/4 cup chopped parsley
2 tablespoons chopped dill
1 tablespoon lemon juice (from 1 lemon)
4 to 6 pita pockets
One 10-ounce container hummus
1 head romaine lettuce, torn in half or in thirds
Kosher salt and freshly ground black pepper

Steps:

  • Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a small mixing bowl. Whisk to combine. Add the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Set aside.
  • Heat an electric pressure cooker to the sauté setting and add 1 tablespoon of vegetable oil to the pot. Once the oil is shimmering, add the stew meat in batches, being sure not to overcrowd the pot. Brown the meat on all sides, about 4 minutes, then remove to a plate. Add an additional tablespoon of oil, if needed, before adding another batch of meat. Once all the meat has been browned and removed from the pot, add the red wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. Once the alcohol smell has burned off, 1 to 2 minutes, add the canned diced tomatoes and the browned meat. Stir to combine.
  • Place the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer's instructions. Once at high pressure cook for 15 minutes then allow the pressure cooker to naturally release for 10 minutes before manually venting the rest.
  • While the lamb cooks, add the fresh chopped tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to combine and set aside until ready to assemble.
  • To assemble, slice each pita in half and open to create a pocket. Slather each side of the pocket with hummus, then add in a few pieces of romaine lettuce, covering the hummus. Next add a few spoonfuls of the cucumber-onion mixture and top with a few pieces of cooked lamb. Continue the process with the remaining ingredients.

GRILLED LAMB WITH GREEK SPINACH PITA SALAD



Grilled Lamb with Greek Spinach Pita Salad image

Provided by Bobby Flay

Time 1h23m

Yield 4 servings

Number Of Ingredients 17

6 tablespoons olive oil
4 cloves garlic, coarsely chopped
2 tablespoons chopped fresh oregano leaves
1 1/2 pounds lamb tenderloin, trimmed of fat
Kosher salt and freshly ground black pepper
4 pocketless pita breads
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 tablespoons chopped fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
2 teaspoons honey
1/2 cup extra-virgin olive oil
6 ounces baby spinach
1/2 English cucumber, sliced
2 plum tomatoes, sliced
1/4 cup Kalamata olives, pitted and chopped
4 ounces feta cheese, crumbled (1 cup)

Steps:

  • To marinate the lamb, whisk together 4 tablespoons of the olive oil, the garlic and oregano in a medium baking dish. Add the lamb and turn to coat. Cover and let marinate in the refrigerator for at least 1 hour and up to 24 hours.
  • Heat your grill to high.
  • Remove the lamb from the marinade and season with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Turn the lamb over and continue grilling to medium-rare, 2 to 3 minutes longer. Remove to a cutting board, tent with foil, and let rest for 5 minutes before slicing into 1/2-inch-thick slices.
  • While the lamb is resting, brush each pita on both sides with the remaining 2 tablespoons oil and season with salt and pepper. Grill until golden brown and slightly crisp, approximately 30 seconds per side.
  • To make the salad, whisk together the lemon juice, vinegar, dill, salt and pepper to taste, and the honey in a large bowl. Slowly whisk in the extra-virgin olive oil until emulsified. Add the spinach, cucumber, tomatoes, olives and feta to the bowl and toss to combine.
  • Top each pita with some of the salad and top with several slices of the lamb.

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

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.

LAMB PITAS WITH YOGURT SAUCE



Lamb Pitas with Yogurt Sauce image

The spiced lamb in these stuffed pita pockets goes perfectly with cool cucumber and yogurt. It's like having your own Greek gyro stand in the kitchen. -Angela Leinenbach, Mechanicsville, Virginia

Provided by Taste of Home

Categories     Lunch

Time 6h35m

Yield 8 servings.

Number Of Ingredients 13

2 tablespoons olive oil
2 pounds lamb stew meat (3/4-inch pieces)
1 large onion, chopped
1 garlic clove, minced
1/3 cup tomato paste
1/2 cup dry red wine
1-1/4 teaspoons salt, divided
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 medium cucumber
1 cup plain yogurt
16 pita pocket halves, warmed
4 plum tomatoes, sliced

Steps:

  • In a large skillet, heat oil over medium-high heat; brown lamb in batches. Transfer lamb to a 3- or 4-qt. slow cooker, reserving drippings in skillet., In drippings, saute onion over medium heat until tender, 4-6 minutes. Add garlic and tomato paste; cook and stir 2 minutes. Stir in wine, 1 teaspoon salt, oregano and basil. Add to lamb. Cook, covered, on low until lamb is tender, 6-8 hours., To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yogurt and remaining salt. Fill pita halves with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture. Freeze option: Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 383 calories, Fat 11g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 766mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic exchanges

SPICED LAMB IN PITA



Spiced Lamb in Pita image

Categories     Sandwich     Lamb     Sauté     Quick & Easy     Lunch     Spice     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

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.

LAMB & CUCUMBER SALAD PITAS RECIPE - (4.4/5)



Lamb & Cucumber Salad Pitas Recipe - (4.4/5) image

Provided by LRay

Number Of Ingredients 12

1 large cucumber, peeled, seeded, and coarsely chopped, about 2 cups
1 small red onion, thinly sliced, about 1 cup
1/2 cup pitted kalamata olives, halved
1/2 cup packed fresh mint leaves
1 jalapeno chile pepper, stemmed, seeded, and thinly sliced
1 1/2 teaspoons dried oregano, crushed
1/4 cup lemon juice
3 tablespoons olive oil
1/2 cup plain yogurt
2 cloves garlic, minced
1 pound ground lamb
4 soft flatbreads

Steps:

  • CUCUMBER SALAD: In a medium bowl combine cucumber, onion, olives, half the mint leaves, jalapeno, and oregano. Add lemon juice and 2 tablespoons oil; toss to coat. YOGURT SAUCE: In a small bowl combine yogurt and 1 clove garlic. Chop remaining mint and stir into yogurt mixture. Season with salt and pepper. LAMB: In a large bowl combine lamb, remaining clove of garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon. black pepper. Heat remaining oil in a 12-inch skillet over medium-high heat. Spoon meat into 4 mounds in skillet, leaving space between mounds. Cook 2 minutes. Press mounds into thin patties using the back of a wide spatula. Cook 2 to 3 minutes more or until browned. Turn; cook 2 minutes more or until done (160 degrees F). ASSEMBLY: Serve lamb patties in flatbread topped with yogurt mixture and Cucumber Salad. Makes 4 servings. Better Homes and Gardens, April 2016, Page 80. Per serving: 236 kcal cal., 14 g fat (1 g sat. fat, 5 g polyunsaturated fat, 6 g monounsatured fat), 0 mg chol., 402 mg sodium, 17 g carb., 2 g fiber, 5 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

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