Recipe Provided By"Clean Eats and Treats"
- 1 pound ground American Lamb
- 6 pita rounds
- 1 tablespoon olive oil
- 1 1/2 cup hummus
- 1 cucumber, seeded and finely chopped
- 1/2 red onion, sliced thin
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, halved
- 1/2 cup banana peppers, deli sliced
- 1/2 cup feta cheese, crumbled
- 1 bottle tzatziki salad dressing
- 2 teaspoon oregano
- 4 rosemary sprigs
- 1-2 tablespoons garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
Preheat your grill to medium high (about 400 degrees).
Brush each side of the pita with olive oil then lightly season with sea salt and garlic powder. Place directly on grill grates. Grill for 1-2 minutes. Flip then grill another 2-3 minutes. Set aside.
Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium heat. Once hot, add the ground lamb and a pinch of salt. Cook until lamb is no longer pink, breaking it into pieces with a wooden spoon as it cooks. Drain and rinse off any excess grease.
Add garlic powder, rosemary, oregano and pepper to lamb. Sauté until fragrant. Taste and adjust seasonings as needed.
Serve pitas warm with toppings on the side.
Layer pita, hummus and ground lamb then top each pizza with cucumber, red onion, tomatoes, olives, banana peppers and feta. Drizzle tzatziki dressing on top and enjoy!
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest