Shawarma Lamb-Stuffed Pitas with Tzatziki & Arugula Salad

Shawarma Lamb-Stuffed Pitas

with Tzatziki & Arugula Salad

45 MIN
+$6.99/serving 4 Servings
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From the Test Kitchen

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, cucumbers, and fresh mint.

Get Cooking
  • Nutrition
  • Calories
    920 Cals (est.)
Shawarma Lamb-Stuffed Pitas with Tzatziki & Arugula Salad
  • 24 oz Pasture-Raised Ground Lamb
  • 4 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
  • 3 oz Feta Cheese
  • 2 Persian Cucumbers
  • ⅓ cup Pepper Sofrito
  • ½ lb Grape Tomatoes
  • 2 oz Sliced Roasted Red Peppers
  • 2 Tbsps Red Wine Vinegar
  • 4 tsps Honey
  • 4 Tbsps Dried Currants
  • ¼ cup Labneh Cheese
  • 4 oz Arugula
  • 1 oz Castelvetrano Olives (May Contain Pits)

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

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 cucumbers lengthwise, then thinly slice crosswise. Roughly chop the peppers. Pick the mint leaves off the stems. To make the dressing, in a large bowl, whisk together the vinegar, honey, and a drizzle of olive oil; season with salt and pepper. In a separate bowl, combine the tzatziki, labneh, 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 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 four 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.

Make the filling & stuff the pitas
Bake the pitas
3 Bake the pitas

Coat 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 cucumbers, and chopped peppers; season with salt and pepper. Toss to combine. Serve the baked pitas with the tzatziki dipping sauce and salad. Garnish the salad with the feta (crumbing before adding) and mint leaves (tearing just before adding). Enjoy!

Make the salad & serve your dish
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