These Mediterranean spiced lamb pita boats are a vibrant, satisfying meal that brings together warm spices, fresh vegetables, and creamy sauces in every bite. Juicy, caramelized ground lamb is tucked into warm pita bread and finished with cool tzatziki, tangy feta, and crisp garden vegetables for a dish that feels both comforting and refreshing.
Why You’ll Love This Recipe
This recipe delivers bold Mediterranean flavors using simple, wholesome ingredients. It’s easy enough for a weeknight dinner yet impressive enough for guests. The contrast between warm spiced meat and cool, creamy tzatziki creates perfect balance, while the customizable toppings make it ideal for family-style meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the spiced meat filling
500 g (1 lb) ground lamb or ground beef
2 tablespoons olive oil
1 small onion, finely diced
3 cloves garlic, minced
1½ teaspoons ground cumin
1½ teaspoons smoked paprika
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon chili flakes
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon tomato paste
1 tablespoon lemon juice
2 tablespoons fresh parsley, finely chopped
For the creamy tzatziki
1 cup full-fat Greek yogurt
½ medium cucumber, grated and squeezed dry
2 tablespoons olive oil
1 tablespoon lemon juice or red wine vinegar
1 small garlic clove, finely grated
1 tablespoon fresh dill or mint, finely chopped
½ teaspoon salt, or to taste
For assembly
5 pita breads
1½ cups shredded romaine or iceberg lettuce
1 cup cherry tomatoes, halved
½ medium red onion, thinly sliced
¾ cup crumbled feta cheese
1 tablespoon olive oil, for brushing pita
1 tablespoon fresh parsley or oregano, chopped
Directions
Prepare the tzatziki first by combining the Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, herbs, and salt in a bowl. Mix until smooth, cover, and refrigerate for at least 30 minutes to allow the flavors to develop.
Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 4 minutes until soft and lightly golden. Stir in the garlic and cook for another 30 seconds.
Add the ground lamb or beef, breaking it up as it cooks. Continue cooking for 8 to 10 minutes until browned and slightly crispy in spots. Stir in cumin, smoked paprika, coriander, cinnamon, allspice, chili flakes, salt, and black pepper.
Mix in the tomato paste and cook for 1 to 2 minutes. Finish with lemon juice and fresh parsley, then remove from heat.
Brush the pita breads lightly with olive oil and warm them on a grill pan or skillet for about 30 seconds per side until soft and lightly charred.
To assemble, fill each warm pita with shredded lettuce, spoon in the hot spiced meat, add tomatoes and red onion, drizzle generously with tzatziki, and top with crumbled feta and fresh herbs.
Servings and timing
This recipe makes 4 to 6 servings.
Preparation time is about 20 minutes.
Cooking time is approximately 25 minutes.
Total time is around 45 minutes.
Variations
Use ground chicken or turkey for a lighter version while keeping the same spice blend.
Swap lamb for lean beef if preferred.
Add roasted bell peppers or zucchini for extra vegetables.
Serve the filling over rice or salad greens instead of pita for a lower-carb option.
Storage/Reheating
Store the cooked meat in an airtight container in the refrigerator for up to 3 days. Tzatziki should be stored separately and kept refrigerated for up to 4 days. Reheat the meat gently in a skillet or microwave. Assemble pita boats fresh for best texture.
FAQs
Can I make this recipe ahead of time?
Yes, the meat and tzatziki can be prepared a day in advance and stored separately.
Is lamb necessary for authentic flavor?
Lamb provides the most traditional taste, but beef works very well too.
How do I keep the pita from getting soggy?
Assemble just before serving and add tzatziki last.
Can I freeze the spiced meat?
Yes, the cooked meat freezes well for up to 2 months.
What herbs work best for garnish?
Parsley, oregano, or dill all complement the flavors nicely.
Can I make this dish spicy?
Increase the chili flakes or add a pinch of cayenne to the meat.
What type of yogurt is best for tzatziki?
Full-fat Greek yogurt gives the creamiest texture.
Can I serve this without pita bread?
Yes, it works well as a bowl or salad topping.
How do I prevent dry meat?
Avoid overcooking and keep the heat at medium-high, not high.
Is this dish suitable for meal prep?
Yes, store components separately and assemble when ready to eat.
Conclusion
Mediterranean spiced lamb pita boats are a flavorful, versatile dish that brings fresh ingredients and warming spices together in perfect harmony. Whether served for a casual dinner or a special gathering, this recipe delivers satisfying taste, beautiful presentation, and endless customization options.
Mediterranean Spiced Lamb Pita Boats are a flavorful dish combining juicy, warm-spiced lamb with creamy tzatziki, fresh vegetables, and tangy feta, all served in warm pita bread for a perfect balance of comfort and freshness.
Ingredients
500 g (1 lb) ground lamb or ground beef
2 tablespoons olive oil
1 small onion, finely diced
3 cloves garlic, minced
1½ teaspoons ground cumin
1½ teaspoons smoked paprika
1 teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon chili flakes
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon tomato paste
1 tablespoon lemon juice
2 tablespoons fresh parsley, finely chopped
1 cup full-fat Greek yogurt
½ medium cucumber, grated and squeezed dry
2 tablespoons olive oil
1 tablespoon lemon juice or red wine vinegar
1 small garlic clove, finely grated
1 tablespoon fresh dill or mint, finely chopped
½ teaspoon salt, or to taste
5 pita breads
1½ cups shredded romaine or iceberg lettuce
1 cup cherry tomatoes, halved
½ medium red onion, thinly sliced
¾ cup crumbled feta cheese
1 tablespoon olive oil, for brushing pita
1 tablespoon fresh parsley or oregano, chopped
Instructions
Prepare the tzatziki by mixing Greek yogurt, grated cucumber, olive oil, lemon juice or vinegar, garlic, herbs, and salt in a bowl. Cover and refrigerate for at least 30 minutes.
Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté for about 4 minutes until soft and golden.
Stir in the minced garlic and cook for another 30 seconds.
Add the ground lamb or beef and cook for 8–10 minutes, breaking it up and allowing it to brown and caramelize.
Stir in cumin, smoked paprika, coriander, cinnamon, allspice, chili flakes, salt, and pepper. Mix well.
Add tomato paste and cook for 1–2 minutes. Stir in lemon juice and chopped parsley. Remove from heat.
Brush pita breads with olive oil and warm them on a grill pan or skillet for about 30 seconds per side.
To assemble, fill each pita with shredded lettuce, spiced meat, cherry tomatoes, and red onion.
Drizzle generously with tzatziki and top with crumbled feta and chopped herbs.
Notes
Use beef, chicken, or turkey for variations.
Can be served over rice or salad for a low-carb option.
Prepare meat and tzatziki in advance for easier meal prep.
Only assemble just before serving to avoid soggy pita.
