Ingredients
- 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
Instructions
- 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!