Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Shawarma Lamb-Stuffed Pitas
with Tzatziki & Arugula Salad
45 MIN
+$6.99/serving
2 Servings
From the Test Kitchen
WHY WE LOVE THIS DISH
Calling on bold, warming Middle Eastern flavors, this dish features soft pitas filled with ground lamb, sweet currants, briny olives, and a blend of classic shawarma spices. You’ll bake the pitas in the oven and serve them with a cooling tzatziki dipper, plus a crisp arugula salad studded with tangy feta, cucumber, and fresh mint.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories920 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
12 oz Pasture-Raised Ground Lamb
-
2 Pocketless Pitas
-
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
-
½ cup Tzatziki (Cucumber-Yogurt Sauce)
-
1 bunch Mint
-
1½ oz Feta Cheese
-
1 Persian Cucumber
-
3 Tbsps Pepper Sofrito
-
4 oz Grape Tomatoes
-
1 oz Sliced Roasted Red Peppers
-
1 Tbsp Red Wine Vinegar
-
2 tsps Honey
-
2 Tbsps Dried Currants
-
1 oz Castelvetrano Olives (May Contain Pits)
-
2 oz Arugula
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the dressing
Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Roughly chop the olives (if necessary, remove the pits). Halve the tomatoes. Halve the cucumber lengthwise, then thinly slice crosswise. Roughly chop the peppers. Pick the mint leaves off of the stems. In a large bowl, whisk together the vinegar, honey, and a drizzle of olive oil; season with salt and pepper.
2
Make the filling & stuff the pitas
Microwave the pitas 15 to 30 seconds, or until soft and pliable. Transfer to a work surface. In a bowl, combine the lamb, pepper sofrito, chopped olives, currants, and spice blend. Season with salt and pepper. Gently mix to combine. Form the filling into two equal-sized oval patties. Place each patty on one half of each warmed pita. Fold the pitas in half over the filling, pressing down with your fingers until they remain closed.
3
Bake the pitas
Coat the center of a sheet pan with a drizzle of olive oil. Transfer the stuffed pitas to the sheet pan. Drizzle olive oil over the tops. Bake 6 to 7 minutes, or until lightly browned. Leaving the oven on, remove from the oven. Carefully flip the pitas, then return to the oven and bake 6 to 7 minutes, or until the pitas are crispy and the lamb is cooked through.* Transfer to a cutting board and let stand 5 minutes. Carefully halve crosswise.
4
Make the salad & serve your dish
To the bowl of dressing, add the arugula, halved tomatoes, sliced cucumber, and chopped peppers; season with salt and pepper. Toss to combine. Serve the baked pitas with the tzatziki and salad. Garnish the salad with the cheese (crumbing before adding) and mint leaves (tearing just before adding). Enjoy!
1
Prepare the ingredients & make the dressing
Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Roughly chop the olives (if necessary, remove the pits). Halve the tomatoes. Halve the cucumber lengthwise, then thinly slice crosswise. Roughly chop the peppers. Pick the mint leaves off of the stems. In a large bowl, whisk together the vinegar, honey, and a drizzle of olive oil; season with salt and pepper.
2
Make the filling & stuff the pitas
Microwave the pitas 15 to 30 seconds, or until soft and pliable. Transfer to a work surface. In a bowl, combine the lamb, pepper sofrito, chopped olives, currants, and spice blend. Season with salt and pepper. Gently mix to combine. Form the filling into two equal-sized oval patties. Place each patty on one half of each warmed pita. Fold the pitas in half over the filling, pressing down with your fingers until they remain closed.
3
Bake the pitas
Coat the center of a sheet pan with a drizzle of olive oil. Transfer the stuffed pitas to the sheet pan. Drizzle olive oil over the tops. Bake 6 to 7 minutes, or until lightly browned. Leaving the oven on, remove from the oven. Carefully flip the pitas, then return to the oven and bake 6 to 7 minutes, or until the pitas are crispy and the lamb is cooked through.* Transfer to a cutting board and let stand 5 minutes. Carefully halve crosswise.
4
Make the salad & serve your dish
To the bowl of dressing, add the arugula, halved tomatoes, sliced cucumber, and chopped peppers; season with salt and pepper. Toss to combine. Serve the baked pitas with the tzatziki and salad. Garnish the salad with the cheese (crumbing before adding) and mint leaves (tearing just before adding). Enjoy!
Tips from Home Chefs