Vegan Greek Lamb Pita

Name: Vegan Greek Lamb Pita
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 5-6
Cuisine: Greek
Ingredients: 1 Meaty Meat Lamb; 2 tbsp Olive oil; 2 tbsp lemon juice; Zest of one lemon; 2 garlic cloves; 2 tsp dried Oregano; ½ tsp Salt; ¼ tsp Pepper; 150 g Vegan greek style yogurt; 400 g Cucumber (1 medium sized cucumber); ½ tsp salt for cucumber; 1 Garlic clove; 2 tsp Dill (fresh or dried); 2 tbsp Olive oil; 2 tbsp Lemon juice; 1 tsp Salt; 1/4 tsp Pepper; 3 Pita breads; Vegan Feta; ½ Red onion; 100 g Tomato; A handful of arugula; 20g Kalamata olives

tzatziki and all the fixins

It’s hard to believe there once existed a world without pita. Twas a wretched world. A world where bread and meat and cheese and yogurt passed each other by, like ships in the night. Bread went unstuffed. Veggies went uncradled by its warm, doughy embrace. Who knows how long this went on. But then, on a glorious day in Greece, one visionary bastard noticed that a precious, tiny air pocket had formed inside a morsel of flat bread. Drawn to the immense possibilities of such a pocket, they took everything that wasn’t nailed down and shoved it in. They stuffed it with tender chunks of juicy lamb, with crunchy vegetables, briny olives, big, glorious crumbs of feta cheese, and sprigs of bitter greenery (because one must even out the flavor profile). Imagine their first bite. The sun on their cheeks, breeze in their hair, and not a single email in sight. Carefree, golden, in the moment. We will never know this person. But one thing is for sure. We can honor their legacy by making this glorious adaptation. Wow. What a segue.

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Why You’ll Love This Recipe

Quick and easy: done in just 30 minutes and perfect for busy weeknights.
Perfect sharing recipe: great for picnics, BBQs, and casual gatherings
Meal-prep friendly: prepare all components ahead of time and store them in the fridge.
Nutrient-packed: high in plant-based protein thanks to Meaty Meat and its 34 g of pure plant-based protein.

Key Ingredients For Vegan Souvlaki-Style Lamb Pita Pockets

Meaty Meat Lamb is the perfect meaty addition to this sandwich. Packed with 34 g of pure plant protein per serving, this vegan meat will fill you up and take you straight to the Greek taverna on the streets of Athens.
Olive oil is one of the pillars of Mediterranean cuisine. A good quality olive oil adds a green, herby note with slight spice while providing healthy fats and antioxidants.
Oregano is the classic Greek herb that brings earthy, peppery notes to the dish, transporting you right to the mountains of Greece.
Vegan yogurt and cucumber are the dynamic duo behind the popular Greek dip called Tatziki. Together with olive oil, lemon juice, and fresh dill, they create a perfectly creamy and refreshing plant-based dip.

Lemons (juice and zest) brighten the dish with a tangy citrusy kick and aromatic freshness. Used both in marinade and Tatziki, they are one of the main flavor building blocks in this recipe.

Pita bread is a soft, slightly chewy, carby vessel that holds all the delicious ingredients together. Bake your own, or shamelessly use storebought, because sometimes you have to pick your battles.

Flavor boosters like cherry tomatoes, baby cucumbers, raw red onion, kalamata olives, and vegan feta cheese, nicely complement the other components of this dish while adding freshness, crunch, and color.

Equipment You’ll Need

Cutting board
Sharp knife
Grater for cucumber
Garlic press (or fine grater)
Scissors for opening Meaty Meat packaging
Small bowl for marinade
Mixing bowl for Tatziki
Colander or clean dishcloth for straining cucumber
Measuring spoons and cups
Large non-stick pan or skillet
Wooden spoon or spatula for stirring
Tongs for flipping Meaty Meat

How to prepare Vegan Souvlaki-Style Lamb Pita Pockets

1. Marinate the Plant-Based Lamb

Defrost your Meaty Meat Lamb and chop it into chunks. Prepare the marinade by mixing olive oil, lemon juice, lemon zest, fresh garlic, dried oregano, salt and pepper. Lovingly coat the plant-based chunks with the marinade and let the two mingle for a couple of minutes.

2.Make the vegan tzatziki

Grate the cucumber and toss it with salt, to draw out moisture. After a couple of minutes, squeeze the cucumber to remove excess water. Mix it with plant-based yogurt, fresh garlic, dill, lemon juice, salt and pepper.

3.Prepare the rest of the components

Chop the vegetables and toast pita bread.

4. Crisp up the plant-based lamb

Cook plant-based lamb chunks in a pan until nicely browned on all sides. Remove from the heat and start building your sandwich.

5.Assemble and dig in

To assemble the sandwich, slice the pita bread in half and generously stuff it with all the components—so full that it might qualify as a carry-on bag. Seriously, pack it until it’s groaning under the weight of its deliciously absurd cargo because moderation is for yoga retreats, not lunch.

Find the complete recipe with measurements below.

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