INGREDIENTS
Lamb
1 tablespoon olive oil
1 large onion, diced
2 pounds ground American Lamb
½ teaspoon salt
½ teaspoon pepper
6 cloves of garlic, minced
¼ cup fresh herbs (oregano, parsley, thyme)
¼ teaspoon chili flakes (optional)
Pita Bowls
3 pits breads either thin style or thick separated into 2 halves
3 cups arugula
1 can chickpeas drained and seasoned with salt, garlic, olive oil
1 cup cherry tomatoes cut in half
1 cup cucumbers cubed
1 red onion diced
1 cup olives
1/2 cup feta cheese
Fresh mint and dill leaves
Sauces
Tahini
Plain Greek yogurt
Hot sauce
DIRECTIONS
Start by preparing the lamb.
Sauté onions in a heavy-duty skillet with olive oil until the onions are translucent. Add in the American ground Lamb with garlic to the skillet and season with salt and pepper. Cook stirring often until the lamb is cooked through and turns brown in color. USDA recommends ground lamb reach an internal temperature of 160F
Finish off the lamb with the chili flakes and fresh herbs. The lamb is ready now and can be set aside.
Assemble the bowls. Start by lining your serving bowl with half a pita bread.
Always, start with greens at the bottom and the chickpeas. To flavor the greens and chickpeas, drizzle some tahini sauce on top.
Now add the lamb to one half of the bowl making sure to use the entire half.
Next, you’re going to add the remaining ingredients in the other half like tomatoes, cucumbers, onions, olives and feta cheese.
Dollop some yogurt on. Drizzle more tahini sauce over the bowl, and sprinkle extra chili flakes (optional). Finish off the bowl with fresh herbs and chili flakes. Ready to enjoy!