Prep 10 mins
Cook 5 mins
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.
- 2 teaspoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon garlic, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 lb boneless leg of lamb, cut into (3/4-inch)
- tzatziki, sauce (optional)
- 2 roma tomatoes, diced (optional)
- leafy lettuce (optional)
- 4 pita bread rounds
- 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; sautÃ© about 4 minutes or until done.
- Divide lamb mixture evenly among each of 4 pitas, and add tzaziki or anything you'd like.