Greek Salad Pita with Ground Lamb


  • 1 package GF (and regular) pita pockets
  • 1-1.5 lbs. grass fed/organic ground lamb
  • 1 tablespoon each: dried (or fresh) parsley, basil, oregano (if fresh, finely chopped)
  • Garlic salt
  • Salt & Pepper, to taste
  • 1 teaspoon organic crushed red pepper flakes

Lemon, Mint, Garlic Yogurt Sauce:

  • 2 small containers organic plain Greek yogurt
  • Zest of 1 organic lemon + 1 tablespoon of juice
  • 1 small bunch organic mint, finely chopped
  • 2 organic cloves garlic
  • Salt & pepper, to taste

Greek Salad--”salsa”:

  • 1-2 organic heirloom/roma tomatoes, diced
  • 1 organic English cucumber, diced
  • ½ organic red onion, finely diced
  • 1 teaspoon of each: dried (or fresh) parsley, basil, oregano (if fresh, finely chopped)
  • Drizzle of raw/organic olive oil


  • Make sauce first; combine the yogurt, lemon zest, garlic, mint, salt & pepper together in a bowl. Add seasoning to taste. Put into container and refrigerate until ready to eat.
  • Then make the salad, cut up the vegetables and put into a bowl. Add the herbs and olive oil; stir to combine. Put into container and put into fridge until ready to use.
  • Next; cook the ground lamb in a large skillet/sauté pan. Add the garlic salt, red pepper flakes, salt, pepper, dried (or fresh) herbs. Using a flat spatula, break up the ground lamb. Continue cooking until done, and transfer to a plate to drain any excess fat.
  • To assemble; take a pita and spread some of the yogurt sauce inside, then the ground lamb, and then the Greek salad on top. Enjoy!