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Shawarma-Spiced Lamb Pitas
with Tzatziki, Feta Cheese & Mint
35 MIN
+$6.99/serving
4 Servings
From the Test Kitchen
WHY WE LOVE THIS DISH
We're calling on the bold flavors of Middle Eastern cuisine by mixing a blend of classic shawarma spices into our lamb patties—layered onto hearty pitas alongside creamy tzatziki, marinated cucumbers and onion, tangy feta, and more. We're serving them with a side salad of arugula, dates, and walnuts tossed in a vibrant harissa-honey dressing.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories1010 Cals (est.)
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fresh
ingredients
Title
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24 oz Pasture-Raised Ground Lamb
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4 Pocketless Pita
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4 Persian Cucumbers
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1 bunch Mint
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1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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3 oz Feta Cheese
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2 oz Dried Medjool Dates
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3 Tbsps Red Harissa Paste
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1 Red Onion
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1 Lemon
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½ cup Roasted Walnuts
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4 oz Arugula
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4 tsps Honey
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2 Tbsps Red Wine Vinegar
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1 oz Pickled Goathorn Peppers
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & marinate the vegetables
Remove the honey from the refrigerator to bring to room temperature. If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Pit and roughly chop the dates. Roughly chop the walnuts. Medium dice the cucumbers. Halve, peel, and thinly slice the onion. In a bowl, combine the diced cucumbers, sliced onion, vinegar, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Pick the mint leaves off the stems.
2
Form & cook the patties
In a bowl, combine the lamb and spice blend. Season with salt and pepper; gently mix to combine. Form the mixture into eight equal-sized oval patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 160°F for lamb.
3
Warm the pitas
Meanwhile, if using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer the warmed pitas to a work surface and carefully unwrap.
4
Make the salad
To the bowl of lemon juice, add the honey (kneading the packet before opening), harissa paste, and 2 tablespoons of olive oil. Season with salt and pepper; whisk to combine. In a large bowl, combine the arugula, chopped dates, and chopped walnuts. Add enough of the dressing to coat; toss to coat. Taste, then season with salt and pepper if desired.
5
Assemble the pitas & serve your dish
Spread the tzatziki onto the warmed pitas. Top with the marinated vegetables, cooked patties, peppers, cheese (crumbling before adding), and mint leaves (tearing just before adding). Serve the finished pitas with the salad on the side. Enjoy!
1
Prepare the ingredients & marinate the vegetables
Remove the honey from the refrigerator to bring to room temperature. If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Pit and roughly chop the dates. Roughly chop the walnuts. Medium dice the cucumbers. Halve, peel, and thinly slice the onion. In a bowl, combine the diced cucumbers, sliced onion, vinegar, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Pick the mint leaves off the stems.
2
Form & cook the patties
In a bowl, combine the lamb and spice blend. Season with salt and pepper; gently mix to combine. Form the mixture into eight equal-sized oval patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Turn off the heat.
*The USDA recommends a minimum safe cooking temperature of 160°F for lamb.
3
Warm the pitas
Meanwhile, if using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer the warmed pitas to a work surface and carefully unwrap.
4
Make the salad
To the bowl of lemon juice, add the honey (kneading the packet before opening), harissa paste, and 2 tablespoons of olive oil. Season with salt and pepper; whisk to combine. In a large bowl, combine the arugula, chopped dates, and chopped walnuts. Add enough of the dressing to coat; toss to coat. Taste, then season with salt and pepper if desired.
5
Assemble the pitas & serve your dish
Spread the tzatziki onto the warmed pitas. Top with the marinated vegetables, cooked patties, peppers, cheese (crumbling before adding), and mint leaves (tearing just before adding). Serve the finished pitas with the salad on the side. Enjoy!
Tips from Home Chefs