Grilled Lamb Burger Pitas with Tzatziki Sauce

  • Yield 5 servings

This sandwich, made with ground rather than rotisserie lamb, is a make-at-home version of the classic Greek gyro. The tzatziki sauce is also great served on its own as a dip with pita chips.


Tzatziki sauce:
1 medium cucumber, peeled and diced
7 ounces Greek yogurt
1 clove garlic, minced
1 teaspoon chopped fresh dill
1 tablespoon fresh lemon juice
2 pounds ground lamb
2 tablespoons Worcestershire sauce
2 teaspoons Turkish or Greek seasoning
1 medium onion, but into 1/4-inch slices
-- Olive oil
5 whole pitas, halved
3 medium tomatoes, thickly sliced and halved


For the sauce:

  1. Pat the cucumbers dry and set aside.
  2. Combine the remaining sauce ingredients and mix well.
  3. Fold in the cucumbers and chill.

For the burgers:

  1. Heat the grill to medium-high
  2. Combine the lamb, Worcestershire and seasoning in a medium bowl. Form into mini burgers about 1 1/2 inches in diameter, making about 20 burgers.
  3. Lightly brush both sides of the onion slices with olive oil. Grill the burgers and onion slices for 2 to 3 minutes on each side.
  4. Fill each pita half with 2 mini lamb burgers, grilled onions, tomatoes and tzatziki sauce.

Recipe reprinted with permission from The Junior League of Houston, Inc., Peace Meals, a Book of Recipes for Cooking and Connecting (The Junior League of Houston, Inc., 2008)



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