This post may contain affiliate links. Please read our disclosure policy.

These delicious Middle Eastern inspired Spiced Lamb Pitas are a quick and easy dinner that comes together in under 30 minutes. With delicious spiced lamb and a creamy feta yogurt sauce, these ground lamb pitas deserve to be on your dinner rotation!

Struggling for an easy dinner recipe that is quick, easy and healthy? Try these Spiced Lamb Pitas. Inspired by my Mediterranean Lamb Bowls, ground lamb is quickly browned, warm Middle Eastern spiced are added, then it is all piled into a fluffy pita and topped with crunchy cucumbers, juicy tomatoes and a creamy feta mint sauce that I just love.

How to make Ground Lamb Pitas

Making spiced ground lamb for pitas is super quick and easy.

  • Heat some olive oil in a large sauté pan, then add the onion and garlic.
  • After the onion and garlic start to soften, add the ground lamb and brown until cooked through.
  • Add paprika, allspice, red pepper flakes, ginger, salt and pepper. Mix until fully combined, cook for 1-2 minutes.
  • Remove from heat and stir in fresh herbs.
  • Assemble the pita by adding some ground lamb, chopped cucumber and tomatoes, and the yogurt feta sauce (full recipe below).

Tips for making the best lamb pitas

  • Be careful not to overcook the lamb or it will dry out, particularly if you are using grass fed lamb.
  • For the pitas, you can make them yourself as I have HERE, but store bought pitas are perfectly fine!
  • Warm your pitas a bit before assembling your lamb pita to make them more flexible.

How to make Feta Mint Yogurt Sauce

This easy yogurt sauce with feta and mint is so delicious, and is creamy and zingy, the perfect compliment to the spiced lamb. It only has 4 ingredients and you just throw them all into a small food processor and whip it up. If you don’t have a food processor, try a blender.

Ingredients for Yogurt Feta Sauce

  • Plain Greek Yogurt
  • Feta Cheese (buy it in a block, not crumbled)
  • Fresh Mint Leaves
  • Lemon Juice

What toppings are best for Lamb Pitas?

  • If you don’t want to make the yogurt feta sauce, try my Tzatziki Sauce, or even plain yogurt. Hummus would also be a great addition, but I think the cool and creamy yogurt sauce really shines here.
  • Fresh herbs are another great topping, here I have used flat Italian parsley and mint.
  • Crunchy cucumber and juicy tomato are a natural compliment to this lamb pita, but feel free to add more vegetables if you prefer!

More Recipes You Will Love

4 Week Meal Plan for 30-Minute Meals
Includes recipes, shopping lists and suggestions!

Please enable JavaScript in your browser to complete this form.

Spiced Lamb Pitas with Feta Mint Sauce

Prep 10 minutes
Cook 15 minutes
Servings 4 Servings


For the spiced lamb

  • 1 pound ground lamb
  • 1 tablespoon olive oil
  • 1/4 cup white onion finely diced
  • 4 cloves garlic finely minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon allspice
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground ginger
  • 3/4 teaspoon kosher salt
  • pepper to taste
  • 1/4 cup fresh mint chopped plus more for garnish
  • 1/4 cup flat leaf parsley chopped plus more for garnish

Feta Mint Sauce

For the pitas

  • 4 Pitas
  • 1/2 Cucumber diced
  • 1/2 tomatoe diced


Make the Feta Mint Sauce

  • Add the yogurt, feta, mint and lemon juice to a small food processor or blender, pulse until smooth.

Make the Spiced Ground Lamb

  • Heat a large saute pan over medium heat. Add olive oil.
  • When oil is hot, add onions and garlic. Sauté for 5 minutes, until starting to soften but not brown.
  • Add ground lamb. Brown lamb until cooked through.
  • Add paprika, allspice, red pepper flakes, ginger, salt and pepper. Mix until fully combined, cook for 1-2 minutes. Remove from heat and stir in fresh herbs.

Assemble the pitas

  • To one pita, add spiced lamb, cucumbers and tomatoes, drizzle with feta mint sauce. Garnish with more fresh herbs if desired.


Store leftover sauce in an airtight container in the fridge for 2-3 days.
Store leftover ground lamb in the fridge in an airtight container for up to 3 days. 


Serving: 1serving | Calories: 585kcal | Carbohydrates: 39g | Protein: 30g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 97mg | Sodium: 986mg | Potassium: 573mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1214IU | Vitamin C: 14mg | Calcium: 210mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.