Pita with lamb

Name: Pita with lamb
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4
Ingredients: Manitoba flour 1 cup; Type 00 flour 1 cup; Water 0.67 cup; Extra virgin olive oil 1 tbsp; Fine salt 1 tsp; Brewer's yeast ½ tsp; Malt 1 tsp; Leg of lamb 1.75 lbs; Pita bread 4; Sweet Paprika 1 tsp; Cumin 1 pinch; Eggplant (about 1) 12.3 oz; Potatoes 1 large 10.6 oz; Cluster tomatoes 2; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Greek yogurt 0.8 cup; Extra virgin olive oil 1.3 tbsp; Fine salt to taste; Basil to taste; Dill to taste

it es fr de br

675

Calories per serving

Energy Kcal 675
Carbohydrates g 62
of which sugars g 6.8
Protein g 53.9
Fats g 23.4
of which saturated fat g 6.5
Fiber g 5.9
Cholesterol mg 150
Sodium mg 991

Difficulty: Average
Prep time: 20 min
Cook time: 3 h
Makes: 4 pieces
Cost: Average
Note + 30 minutes of marinating

PRESENTATION

If you’re after a lamb pita recipe that totally brings out the best of Greek and Middle Eastern street food vibes, this is it. Really. It's all about packing flavor into tender lamb by letting it soak up spices during a long marinade. Picture this: a soft, pillowy pita—just like those in a Greek market. Yum, right?

The lamb, often a slow-roasted leg, comes out super moist and bursting with deep, savory taste. And you know what? It’s a total treat to pile on crisp, fresh veggies and drizzle with a cool, tangy yogurt sauce. That sauce does more than look good—it totally balances the rich, spiced meat, making each bite feel lighter.

There’s even a falafel version, which is great, showcasing the dish's Middle Eastern flair. Across Greece and the Mediterranean, everyone has their own twist on the lamb pita sandwich. But, honestly, they all keep that satisfying mix of textures and flavors. For real.

The joy comes from the juicy contrast between the slightly crispy outside of the pita and the soft inside filled with lamb gyro meat. Whether grabbing a lamb wrap on a bustling street or making a homemade Greek lamb pita for dinner, this food just brings people together.

The slow-cooked lamb soaks up spices in a way that makes the whole pita taste way richer and a bit smoky, while the sharp bite of red onion or tomato adds a pop. Pair it with thick, creamy yogurt sauce—seriously good—and you've got a sandwich that feels both ancient and totally modern.

This dish is a real crowd-pleaser, perfect for sharing or enjoying solo when you want something hearty and steeped in history. Taste it to see why street food like this always stays in style, delighting taste buds everywhere. Really really good.

INGREDIENTS

675

Calories per serving

Ingredients for 4 pitas: Manitoba flour 1 cup (125 g); Type 00 flour 1 cup (125 g); Water 0.67 cup (150 g); Extra virgin olive oil 1 tbsp (15 g); Fine salt 1 tsp (6 g); Brewer's yeast ½ tsp (3 g); Malt 1 tsp

For the filling: Leg of lamb 1.75 lbs (800 g); Pita bread 4; Sweet Paprika 1 tsp; Cumin 1 pinch; Eggplant 12.3 oz (350 g) - (about 1); Potatoes 10.6 oz (300 g) - 1 large; Cluster tomatoes 2; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

For the sauce: Greek yogurt 0.8 cup (200 g); Extra virgin olive oil 1.3 tbsp (20 g); Fine salt to taste; Basil to taste; Dill to taste

Preparation

How to prepare Pita with lamb

To make the pita with lamb, first place the leg in a baking dish, season it with paprika 1, cumin 2, pepper 3, and oil.

Carefully rub the seasonings all around the leg 4. Cover with plastic wrap 5 and let it marinate for 1 hour. In this way, the meat will absorb all the flavors 6.

After the marinating time, cover the baking dish with aluminum foil 7 and bake in a preheated static oven at 320°F for at least 3 hours or until the lamb is well-cooked. While the lamb is cooking, you can make the pita by following our Pita recipe and using the ingredient amounts indicated above. Once cooked, remove the leg from the oven 8 and shred it to get lamb strips 9, then add salt.

Meanwhile, boil the potatoes for 20 minutes 10. Wash and thinly slice the eggplant 11, then grill it on a very hot grill 12.

Gradually transfer the eggplants to a baking dish 13 and season the grilled eggplants with olive oil 14 and salt. Now prepare the sauce: in a blender cup, add basil, and dill 15.

Add 2 tablespoons of olive oil 16. Blend 17 and mix the obtained blend with the yogurt 18.

Mix and set aside 19. Now take the boiled potatoes and slice them into pieces about 1/5 inch thick 20. Cook them with a drizzle of oil in a pan for 10 minutes 21.

When the potatoes are golden, turn off the heat and salt them 22. The filling is ready, take a pita, fill it with 1/4 of the amount of each ingredient starting with the eggplants 23 and lamb strips 34.

Now add some coarsely chopped tomatoes and flavor with the yogurt sauce 25. Close the pita 26 and enjoy it immediately 27.

Storage

We recommend consuming the pita with lamb immediately once filled. You can store the meat and vegetables separately after cooking for 1 day in the refrigerator.