Everything* is cuter when it’s mini. And pitas, the cutest!
*almost everything 😉
Big kids and normal, cute, mini kids, will like these Greek sandwiches. They are the perfect size, almost like sliders; so have a few of them for dinner. The lamb patties are a delicious mix of lean lamb, garlic and spices. Super easy to mix up and grill. Try grilling them on a panini press!
If you’d like, try these with beef or ground turkey in place of the lamb.
Not a lamb fan? You can make these yummy mini burgers with ground turkey or beef instead.
- 15 mini whole-wheat pitas
- 3 small cloves garlic
- 1/4 cup flat-leaf parsley leaves
- 1/4 cup skim milk
- 1 1/2 tsp kosher salt
- 3/4 tsp paprika
- 1/2 tsp ground cumin
- 1 1/2 lbs lean ground lamb
- 1 red onion, thinly sliced
- 1 red or yellow bell pepper, thinly sliced
- 2 tsp olive oil
- 1 recipe Greek Yogurt Sauce
- 3 lettuce leaves
- Heat a grill pan on the stove or a grill press. Pulse together 3 mini pitas and garlic in a food processor until finely chopped. Add parsley and pulse to chop; transfer mixture to a bowl with milk. Stir in salt, paprika, cumin and lamb (do not overmix). Roll mixture into 12 golf-ball-size patties and flatten slightly on a wax-paper-lined baking sheet.
- In a nonstick skillet, cook onions and peppers with olive oil over medium-high heat until soft and just golden, about 5 min.
- Grill patties until cooked through, about 6 min. Assemble sandwiches on mini pitas with peppers, onions, Greek Yogurt Sauce and lettuce.
Recipe by Tara Bench
Greek Yogurt Sauce
Work: 5 min Total: 5 min
Makes 3/4 cup
A fresh, tangy condiment that’s a simple take on traditional Greek tzatziki.
3/4 cup (7 oz) plain Greek yogurt
1 tbsp fresh lemon juice
2 tbsp chopped fresh mint
1. Stir together yogurt, juice and mint; season with salt and pepper. Can be stored, covered, in refrigerator for up to a day.
Recipes by Tara Bench
Originally appearing in Ladies’ Home Journal March 2009
Photography Rita Maas
Prop Styling Tiziana Agnello
Food Styling Anne Disrude