Total Time
Prep 10 mins
Cook 5 mins

This recipe came to my e-mail inbox from, and I think it was originally from the January 2004 issue of Cooking Light. I usually substitute chicken for the lamb, which is also very good, but lamb is the traditional Greek meat to use. I only add tzatziki and tomatoes to my pita, but you can add anything you'd like. You can purchase store-bought tzatziki and pita bread, or I (and many others) have recipes for them on here as well. The pita bread in this recipe is meant to be rolled around the filling like a taco, not stuffed like a pocket (the "taco way" with pita bread is also more Greek, I believe, whereas the "pita pocket way" is more Lebanese or other regions). These are really easy, really good, and go well served with vegetable fritters or roasted vegetables.

Ingredients Nutrition


  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Combine rosemary, garlic, salt, pepper, and lamb, tossing to coat.
  3. Add lamb mixture to pan; sauté about 4 minutes or until done.
  4. Divide lamb mixture evenly among each of 4 pitas, and add tzaziki or anything you'd like.
  5. Enjoy!