Lamb is one of my favorite meats. I don’t think there is much that beats a lamb roast for dinner. I especially love that there are always leftovers the next day. One of my favorite ways to eat leftovers is by making a Lamb Pita with some Tzatziki.
Tzatziki is a yogurt based, Greek sauce or dip. The combination of Greek yogurt (strained yogurt), cucumbers and herbs makes for a light, refreshing taste. It can be served with meats, like on this Lamb Pita or you can use it as a dip and serve it with fresh vegetables or crackers. What ever way you eat it, it’s delicious!
Some people like their Tzatziki with large chunks of cucumber. I like mine to be smoother, so I use a food processor to chop the cucumber and herbs. If you go with the larger cucumber chunks, you might find it easier to finely chop your herbs and mixing the tzatziki by hand.
I have to confess, I have never made my own pita bread. It’s on my “must do one day” list. When we lived in California I had a friend from Israel who made the most amazing pita bread I have ever tried. One day, I’m going to get around to making some bread just like hers. One day. However, for a quick sandwich, I’m good with some store bought pitas. Lunches for me need to be quick, and this Lamb Pita is made in record time.
I have added tomato, olives and feta to this lamb pita. I usually add cucumber too, but I had just used my last one in the tzatziki. I like that combination because they are typical ingredients found in a Greek Salad. But there is no reason why you can’t add any other salad items that you like!
- 1 medium cucumber, peeled and seeded
- 1 teaspoon salt
- 1 cup Greek yogurt
- 1 garlic clove, chopped
- 2 teaspoons fresh dill
- 1 teaspoon fresh mint
- 1 teaspoon fresh lemon juice
- salt and pepper, to taste.
- Cut the peeled and seeded cucumber roughly into chunks. Place the cucumber in a colander, and toss with the salt. Place the colander in the sink and let the cucumber drain for 30 minutes.
- Drain well and place on a paper towel or clean dish cloth.
- In a food processor, add the cucumber, garlic, lemon juice, dill and mint. Pulse the food processor until well blended or your desired consistency is reached.
- Tip the ingredients into a small bowl, and stir in the Greek yogurt. Taste, and add salt and pepper if desired.
- 1 pita bread, either pocket pita or flatbread pita
- 3-4 oz leftover lamb
- 1 roma tomato, sliced
- 3-4 olives, pitted and sliced
- 1 tablespoon crumbled feta
- 1-2 tablespoons tzatziki
- Heat the pita in the microwave for 30 seconds, or according to directions.
- Reheat the leftover lamb in the microwave for approximately 30 seconds.
- On one half of the pita, layer the tzatziki, lamb, tomatoes, olives and feta, then fold the pita in half. (Or for a pocket pita, stuff these ingredients inside).
- Serve immediately.