Pita Bowl
Pita bowls with ground lamb, seasoned chickpeas, arugula, vegetables, olives and feta, finished with tahini, yogurt and hot sauces.
Equipment
- Large Skillet
- Bowl
- Serving bowls
- Spoon
Ingredients
Ingredients
- 1 Tablespoonolive oil
- 1 large oniondiced
- 2 poundsground American lamb
- 1/2 teaspooneach salt and pepperor to taste
- 6 clovesgarlic minced
- 1/4 cupfresh herbsmix of oregano parsley and thyme
- 1/4 teaspoonchilli flakesoptional
- 3 Pita breads either thin style or thickseparated into two halves
- 3 cupsarugula
- 1 can chickpeas drained and seasoned with saltgarlic powder and olive oil
- 1 cupcherry tomatoes cut in half
- 1 cupcucumbers cubed
- 1 red onion diced
- 1 cupolivesmixed green and kalamata olives
- 1/2 cupfeta cheese cubed
- Fresh mint and dill leaves
- Tahini Saucehttps://www.twopurplefigs.com/perfect-tahini-sauce/
- Yogurt Saucehttps://www.twopurplefigs.com/lamb-stew-ali-nazik/
- Hot Saucehttps://www.twopurplefigs.com/hot-pepper-sauce/
Instructions
Instructions
- Separate the 3 pita breads into halves and set the halves aside for assembling bowls.
- Drain the can of chickpeas into a bowl. Toss the chickpeas with salt, garlic powder, and a little olive oil until evenly coated; set aside.
- If not already prepared, cut the cherry tomatoes in half, cube the cucumbers, and dice the red onion. Have the mixed olives and cubed feta ready. Pick a few fresh mint and dill leaves for garnish.
- Heat 1 Tablespoon olive oil in a large skillet over medium heat.
- Add the 1 large diced onion to the skillet and sauté until the onion is translucent, about 5–7 minutes.
- Add the 2 pounds ground American lamb and the 6 cloves minced garlic to the skillet. Break the lamb up with a spoon, season with 1/2 teaspoon salt and 1/2 teaspoon pepper (or to taste), and cook, stirring often, until the lamb is browned and cooked through. USDA recommends ground lamb reach an internal temperature of 160°F.
- Remove the skillet from the heat and stir in the 1/4 cup fresh herbs (oregano, parsley, and thyme mix) and the 1/4 teaspoon chilli flakes (optional). Set the lamb aside.
- To assemble each bowl: line the serving bowl with one pita half. Add a layer of arugula on top of the pita.
- Place some of the seasoned chickpeas on top of the arugula, then drizzle some Tahini Sauce over the greens and chickpeas.
- Add the cooked lamb to one side of the bowl.
- On the other side of the bowl arrange the cherry tomatoes, cucumbers, diced red onion, mixed olives, and cubed feta.
- Dollop Yogurt Sauce on one end of the bowl. Drizzle additional Tahini Sauce over the assembled bowl, sprinkle extra chilli flakes if you like, and finish with fresh mint and dill leaves.
- Serve with Hot Sauce on the side or drizzle Hot Sauce over the bowl to taste. Ready to enjoy!
Notes
Use American Lamb for tastiest and freshest lamb you can get!
This recipe is great to make using leftover lamb too! Think of a leftover roast you have and shred the lamb meat to use in these bowls.
Chose the type pf pita bread depending on the shell you want, but make sure to load your toppings carefully if the shell is baked/fried.
A pasta bowl is the perfect size bowl in general as it’s not too deep nor too shallow.
Always flavor the base with sauce before loading on the toppings—I used Tahini sauce.
Use your favorite toppings and don’t feel like you need to stick to these only.
Pita bowls are best to serve right after assembling, however you can easily prepare each ingredient in advance. Assemble only before serving.
Enjoy!
This recipe is great to make using leftover lamb too! Think of a leftover roast you have and shred the lamb meat to use in these bowls.
Chose the type pf pita bread depending on the shell you want, but make sure to load your toppings carefully if the shell is baked/fried.
A pasta bowl is the perfect size bowl in general as it’s not too deep nor too shallow.
Always flavor the base with sauce before loading on the toppings—I used Tahini sauce.
Use your favorite toppings and don’t feel like you need to stick to these only.
Pita bowls are best to serve right after assembling, however you can easily prepare each ingredient in advance. Assemble only before serving.
Enjoy!