Servings: 12
INGREDIENTS
4 pounds American Lamb, ground
1-1/4 pounds onions, chopped
2 tablespoons garlic, minced
1 tablespoon oregano, dry
1 tablespoon paprika, smoked
2 teaspoons fennel seeds, toasted, crushed
1 teaspoon black pepper, cracked
Kosher salt as needed
1 gallon, 2 cups pita chips, plain
3 cups tomatoes, fresh, ripe, diced
1-1/2 cups scallions, sliced
1-1/2 cups feta, crumbled
1-1/2 cups kalamata olives, pitted, sliced
1-1/2 cups yogurt, Greek-style, nonfat
12 mint sprigs
DIRECTIONS
METHOD:
In large rondo or deep skillet, cook lamb over medium-high heat until almost completely browned. Stir in onions, garlic, oregano, paprika, fennel and pepper; continue to cook until onions are almost golden. Adjust seasoning with salt as needed. Remove from heat; keep warm until ready to serve.
To serve: For each serving, place 1-1/2 cups warmed pita chips on small platter or dinner plate; top with 1 cup lamb-onion mixture. Sprinkle with 1/4 cup tomatoes, 2 tablespoons scallions, 2 tablespoons feta and 2 tablespoons olives. Top with 2 tablespoons yogurt and garnish with mint. Serve hot.
Recipe and image provided by the American Lamb Board