Grilled Lamb Pita Sandwich
Tender marinated lamb grilled to a smoky char, tucked into warm pita with crisp cucumber, tomato, and creamy tzatziki. Ready in 30 minutes with minimal hands-on time.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- ¾ lb lamb, cut from leg or shoulder
- 3 tbsp lemon juice
- 2 cloves garlic, minced
- 1.5 tsp dried oregano
- 3 tbsp olive oil
- 2 rounds pita bread
- ½ whole cucumber
- 1 whole tomato
- ½ cup tzatziki sauce
Instructions
- 1
Cut the lamb against the grain (the direction the muscle fibers run) into thin slices about the thickness of a pencil, roughly 0.25 inches. Cutting against the grain makes the lamb tender when you bite it.
- 2
Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots, and place in a small bowl.
- 3
Pour 3 tablespoons lemon juice, the minced garlic, 1.5 teaspoons oregano, and 3 tablespoons olive oil into the bowl with the garlic and stir until combined.
- 4
Add the lamb slices to the marinade bowl and stir gently until every piece is coated. Let sit at room temperature for 10 minutes while you prepare the vegetables.
- 5
Slice the cucumber lengthwise (from tip to root end) into three long spears, then slice each spear crosswise (side to side) into thin half-moons about 0.25 inches thick.
- 6
Slice the tomato in half through the equator, then slice each half crosswise into thin slices about 0.25 inches thick.
- 7
Heat a grill pan or large cast iron skillet over medium-high heat until it shimmers when you tilt it side to side, about 2 minutes.
- 8
Carefully place the lamb slices on the hot pan in a single layer, leaving about 0.5 inches between each piece so they cook, not steam. Work in batches if needed.
- 9
Cook without moving the lamb for 2 minutes until the surface turns golden brown with dark charred edges.
- 10
Flip each piece with tongs and cook the other side for 1 minute until light brown. Remove to a clean plate.
- 11
Place the pita breads directly on the grill grate (or in the same pan) for 30 seconds on each side until warm and lightly marked, flipping once with tongs.
- 12
Place one warm pita on a clean plate and spread 0.25 cup tzatziki sauce inside, covering the bottom half.
- 13
Arrange half the lamb slices on top of the tzatziki in a small pile, then layer half the cucumber slices on top.
- 14
Layer half the tomato slices on top, then fold the pita in half over the fillings and press gently so everything stays tucked inside.
- 15
Repeat steps 12 through 14 with the second pita and remaining ingredients.
Tools you’ll need
- cutting board
- chef's knife
- small mixing bowl
- grill pan or 12-inch cast iron skillet
- tongs
- clean plate
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