Using pita bread as the base for these “pizzas” makes for a fast dinner that’s perfect for busy weeknights. Keep components separate and let everyone assemble their own at the table. You can expand on this idea with any number of toppings, including hummus, olives, grilled vegetables, or fresh greens. If your family isn’t into lamb, you can just as easily substitute ground beef or turkey in this recipe.
1 1/2 lbs. ground lamb
1 tablespoon olive oil
4 cloves garlic, minced (divided)
1 1/2 tsp. salt (divided)
3/4 tsp. pepper (divided)
1 tsp. dried oregano
1 15-oz. can diced tomatoes
1/2 cup fresh parsley, chopped
1 cup grated cucumber
1 cup plain yogurt
1 tablespoon chopped fresh dill
Juice of 1/2 a lemon
Feta cheese crumbles (optional)
1. Heat the olive oil in a large skillet over medium heat. Add 3 cloves of the minced garlic and saute for 30 seconds to 1 minute, just until fragrant.
2. Add the lamb and cook until browned, stirring frequently and breaking up with a wooden spoon or spatula. Drain off any excess grease or liquid that appears during cooking.
3. Season the lamb with 1 tsp. of salt, 1/2 tsp. pepper, and the oregano. Add the tomatoes and parsley and stir.
4. Reduce the heat to low and simmer the lamb mixture for 5-10 minutes.
5. While the lamb is simmering, place the grated cucumber into a clean lint-free towel or layered paper towels. Squeeze to remove excess moisture.
6. Transfer the drained cucumber to a small bowl. Add the yogurt, the remaining clove of garlic, lemon juice, dill, 1/2 tsp. of salt and 1/4 tsp. of pepper. Stir well.
7. Top pitas with the lamb mixture, yogurt sauce, feta cheese, and/or other toppings as desired.