Greek Lamb Pita Wraps with Cucumber Salad
Equipment
- Large Skillet
- Mixing Bowl
- Cutting Board
Ingredients
- 1 pound ground lamb
- 4 pita breads
- 2 large cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Juice of 1 lemon
- Salt and black pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the ground lamb, oregano, salt, and pepper. Cook for 6 to 8 minutes, breaking up the meat, until it is browned and cooked through. Stir in half the lemon juice and remove from heat.
- In a mixing bowl, combine the sliced cucumbers, red onion, chopped dill, and feta cheese. Drizzle with the remaining olive oil and lemon juice, then season with salt and pepper. Toss gently to coat.
- Warm the pita breads in a dry skillet or microwave for 20 to 30 seconds until soft and pliable.
- Fill each pita with a portion of the seasoned lamb and serve the cucumber salad alongside or tucked inside the wraps.
Notes
Warm the pitas just before serving so they fold without cracking. The salad tastes best when tossed right before eating to keep the cucumbers crisp. If fresh dill is unavailable, mint works in its place without changing the overall flavor profile.
Course: Main Course
Cuisine: Greek
Equipment: Large Skillet, Mixing Bowl, Cutting Board
Cuisine: Greek
Equipment: Large Skillet, Mixing Bowl, Cutting Board