- 1 lb ground lamb
- 1 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tbsp dried oregano
- 1 tbsp dried marjoram
- 1/4 tsp cayenne pepper
- 1/2 tsp onion powder
- 2 cloves of garlic, finely minced
Toppings: chopped tomatoes, thinly sliced onions, cucumber tzatziki sauce (recipe follows)
Preheat oven to 375F
Mix all ingredients well and form into an elongated egg-shaped loaf. Place on a nonstick roasting rack with foil underneath to catch any drippings. Bake 45-60 minutes, or until the internal temp is 160F.
Cover with foil and let stand for 5 minutes. Slice thin and serve on warm pita folds with chopped tomato, onion, and tzatziki sauce. For an authentic restaurant style touch, you can wrap them in foil for easier eating.
I usually make tzatziki a day ahead of time, as it helps the flavors develop.
- 1 16-oz container of plain Greek yogurt
- 1 English cucumber, peeled and shredded with a box grater
- 1 clove garlic, finely minced
- 1 tbsp olive oil
- Juice from half a lemon
- 1 tsp dried dill
- 1/4 tsp salt, or to taste
Lightly salt the shredded cucumber and let sit for 20-30 minutes. This will help pull excess water out of it. Wrap the cucumber in a paper towel and squeeze out as much water as possible.
Mix everything together and let sit in the fridge for at least 2 hours or overnight.