Garlic-Rosemary Pita Sandwich

"This recipe came to my e-mail inbox from myrecipes.com, 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."
 
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photo by Greeny4444 photo by Greeny4444
photo by Greeny4444
Ready In:
15mins
Ingredients:
10
Yields:
4 pitas
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ingredients

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directions

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

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RECIPE SUBMITTED BY

I am an active lady, and I am not the top chef in the world, but I can hold my own. I love making things that remind me of when I was little, I love trying out new recipes, and I love learning new things to cook. Most of the recipes I post are recipes I loved that I found online, but that I have tweaked just a bit. I do have some family recipes on here too. I love to bake, probably more than anything else in the kitchen. I love to bike ride. I like to read, travel, kayak (I've only been twice, but I loved it), hike, camp, basically any outdoorsy/active stuff.?
 
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