Garlic-Rosemary Pita Sandwich

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“This recipe came to my e-mail inbox from, and I think it was originally from the January 2004 issue of Cooking Light. I usually substitute chicken for the lamb, which is also very good, but lamb is the traditional Greek meat to use. I only add tzatziki and tomatoes to my pita, but you can add anything you'd like. You can purchase store-bought tzatziki and pita bread, or I (and many others) have recipes for them on here as well. The pita bread in this recipe is meant to be rolled around the filling like a taco, not stuffed like a pocket (the "taco way" with pita bread is also more Greek, I believe, whereas the "pita pocket way" is more Lebanese or other regions). These are really easy, really good, and go well served with vegetable fritters or roasted vegetables.”
4 pitas

Ingredients Nutrition


  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Combine rosemary, garlic, salt, pepper, and lamb, tossing to coat.
  3. Add lamb mixture to pan; sauté about 4 minutes or until done.
  4. Divide lamb mixture evenly among each of 4 pitas, and add tzaziki or anything you'd like.
  5. Enjoy!

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