Pita Bowl
This Pita Bowl is bursting with flavor and textures! Soft pita pockets filled with seasoned lamb, fresh veggies, and creamy sauces make for a vibrant, wholesome meal.
Equipment
- Large Skillet
- Cutting Board
- Knife
- Serving bowls
- Measuring spoons and cups
Ingredients
- 1 tablespoon olive oil for sautéing and enhancing flavors
- 1 large onion diced, adds sweetness and depth to the lamb
- 2 pounds ground American lamb the star protein of the dish
- 0.5 teaspoon salt for seasoning to taste
- 0.5 teaspoon black pepper for seasoning to taste
- 6 cloves garlic minced, infuses the lamb with aromatic goodness
- 0.25 cup fresh herbs a mix of oregano, parsley, and thyme for freshness
- 0.25 teaspoon chili flakes optional, for a hint of heat
- 3 pieces pita breads either thin or thick, for serving
- 3 cups arugula adds a peppery bite to the bowl
- 1 can chickpeas drained and seasoned with salt, garlic powder, and olive oil
- 1 cup cherry tomatoes cut in half, for a juicy, sweet component
- 1 cup cucumbers cubed, adds crunch and freshness
- 1 medium red onion diced, for a zesty kick
- 1 cup olives a mix of green and Kalamata for briny flavor
- 0.5 cup feta cheese cubed, creamy, tangy goodness
- fresh mint and dill leaves for a refreshing finish
- tahini sauce see linked recipe
- yogurt sauce see linked recipe
- hot sauce see linked recipe
Instructions
Pita Bowl
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Add the ground lamb to the skillet, breaking it apart with a wooden spoon. Season with salt, pepper, fresh herbs, and chili flakes if using. Cook until the lamb is browned and cooked through, about 8-10 minutes, stirring occasionally.
- While the lamb is cooking, drain and rinse the chickpeas. In a small bowl, combine them with a drizzle of olive oil, salt, and garlic powder. Toss to coat evenly.
- In a separate bowl, combine cherry tomatoes, cucumbers, and red onion. Toss gently and season with salt and pepper to taste.
- If you like your pita warm, grill or toast it briefly until soft and pliable.
- To assemble, take a pita half and stuff it with a handful of arugula, followed by a scoop of the cooked lamb mixture. Add the seasoned chickpeas, the tomato-cucumber-red onion mix, and finish with feta cheese, olives, and fresh mint and dill. Drizzle with tahini sauce, yogurt sauce, and a splash of your favorite hot sauce.
Notes
- Drain excess fat if lamb is too greasy to keep the bowl light and flavorful.
- Prepare components ahead for easy meal prep; store lamb mixture up to 3 days refrigerated.
- Substitute lamb with mushrooms or lentils for a vegetarian version.
- Make it gluten-free by swapping pita for gluten-free wraps or serving over rice/quinoa.
- Adjust seasoning with lemon juice if flavors feel too strong or heavy.