Mediterranean Made Rights (Loose Meat Sandwiches)

Mediterranean Made Rights (Loose Meat Sandwiches)
  • PREP TIME
    20 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    6 People
  • VIEWS
    48

Embark on a culinary journey to the sun-kissed shores of the Mediterranean with these delectable loose meat sandwiches. Ground lamb infused with aromatic herbs and zesty lemon, nestled in warm pita bread and crowned with a creamy feta sauce. A symphony of flavors that will transport your taste buds!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    33 g
  • Cholesterol
    65 mg
  • Fiber
    2 g
  • Protein
    21 g
  • Saturated Fat
    7 g
  • Sodium
    684 mg
  • Sugar
    4 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
35 mins

Heat the olive oil in a large skillet over medium-high heat. Stir in the lamb, and cook until it begins to crumble. Add the onions, and continue cooking until the lamb has browned and the onions have softened, about 5 minutes more. Drain off any excess fat, then reduce the heat to medium-low, and stir in 1 teaspoon lemon zest, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir 1/4 cup lemon juice into the water, then pour 1/4 cup of this mixture into the lamb. Cook until the liquid has mostly evaporated, then stir in another 1/4 cup, and cook again until mostly evaporated. Continue adding the liquid 1/4 cup at a time until you have used all of it. This should take about 30 minutes in all. The meat should look moist, but not be sitting in liquid.

02

Step
10 mins

While the meat is cooking, make the feta sauce by placing the yogurt, feta cheese, 1 tablespoon lemon juice, 1/4 teaspoon dried oregano, 1/4 teaspoon garlic powder, and 1/4 teaspoon lemon zest into a blender. Puree until smooth, then season to taste with salt and pepper. Set aside.

03

Step
5 mins

Spoon the lamb mixture onto warmed pita bread. Top with the feta sauce to serve.

For an extra layer of flavor, consider adding a pinch of red pepper flakes to the lamb mixture for a subtle kick.
If you prefer a tangier sauce, add an extra squeeze of lemon juice to the feta sauce.
Warm the pita bread in a dry skillet or oven for a more pliable and flavorful wrap.

Arvid Schmitt

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 16 Ratings)
Total Reviews: (7)
  • Chad Ryan

    I substituted ground beef for the lamb and it still turned out great.

  • Alison Douglas

    This was a delicious and easy weeknight meal! The feta sauce is amazing!

  • Edgar Terry

    The instructions were clear and easy to follow. I will definitely be making this again!

  • Christian Bruen

    I added some chopped sun-dried tomatoes to the lamb mixture and it was fantastic!

  • Melvin Mcclure

    My kids loved this! They even asked for seconds.

  • Gonzalo Cormier

    I made this for a party and it was a huge hit! Everyone loved the unique flavor combination.

  • Bart Kiehn

    The feta sauce is too tangy for my taste. Next time I'll add a little honey or sugar to balance it out.

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