Menu
Beef Pitas with Yogurt Sauce Beef Pitas with Yogurt Sauce
Pressure-Cooker Lamb Pitas with Yogurt Sauce Pressure-Cooker Lamb Pitas with Yogurt Sauce
Lamb Kabobs with Yogurt Sauce Lamb Kabobs with Yogurt Sauce
Lamb with Raspberry Sauce Lamb with Raspberry Sauce
Greek Salad Pitas Greek Salad Pitas
Greek Beef Pitas Greek Beef Pitas
Lamb With Sauteed Veggies Lamb With Sauteed Veggies
Seafood Salad Pitas Seafood Salad Pitas
Greek Grilled Chicken Pitas Greek Grilled Chicken Pitas
Curried Beef Pitas with Cucumber Sauce Curried Beef Pitas with Cucumber Sauce
Greek Sausage Pitas Greek Sausage Pitas
Greek Turkey Pitas Greek Turkey Pitas
Fruity Chicken Salad Pitas Fruity Chicken Salad Pitas
Chicken Cucumber Pitas Chicken Cucumber Pitas
Greek Pita Pizzas Greek Pita Pizzas
Chicken Souvlaki Pitas Chicken Souvlaki Pitas
Pita Burgers Pita Burgers
Veggie Chicken Pitas Veggie Chicken Pitas
Mediterranean Vegetable Pitas Mediterranean Vegetable Pitas
Fruited Tuna Salad Pitas Fruited Tuna Salad Pitas

Lamb Pitas with Yogurt Sauce

Add a Review
Test Kitchen Approved
Total Time

Prep: 35 min. Cook: 6 hours

Makes

8 servings

Updated: Nov. 08, 2023
The spiced lamb in these stuffed pita pockets goes perfectly with cool cucumber and yogurt. —Angela Leinenbach, Mechanicsville, Virginia
Lamb Pitas with Yogurt Sauce
Lamb Pitas with Yogurt Sauce Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds lamb stew meat (3/4-inch pieces)
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1/3 cup tomato paste
  • 1/2 cup dry red wine
  • 1-1/4 teaspoons salt, divided
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 medium cucumber
  • 1 cup plain yogurt
  • 16 pita pocket halves, warmed
  • 4 plum tomatoes, sliced

Directions

  1. In a large skillet, heat oil over medium-high heat; brown lamb in batches. Transfer lamb to a 3- or 4-qt. slow cooker, reserving drippings in skillet.
  2. In drippings, cook and stir onion over medium heat until tender, 4-6 minutes. Add garlic and tomato paste; cook and stir 2 minutes. Stir in wine, 1 teaspoon salt, oregano and basil. Add to lamb. Cook, covered, on low until lamb is tender, 6-8 hours.
  3. To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yogurt and remaining 1/4 tsp. salt. Fill pita halves with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture.

Can you freeze Lamb Pitas with Yogurt Sauce?

Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts

2 filled pita halves: 383 calories, 11g fat (3g saturated fat), 78mg cholesterol, 766mg sodium, 39g carbohydrate (5g sugars, 3g fiber), 31g protein. Diabetic exchanges: 3 lean meat, 2-1/2 starch, 1 fat.