This is a delicious twist on the classic “lamb burger” in pita. If you’re trying to lower your carbs, skip the pita and pile everything onto a bed of spinach.  If you like Tzatziki sauce it will make a nice “dressing” to this salad. Thin your Tzatziki with a litte warm water to create a more “pourable” dressing. Tzatziki recipe below.

Ingredients:

• ½ small watermelon – about 2 cups chopped
• ½ – ¾ cup crumbled Feta Cheese
• ¾ cup minced red onion
• ½ cup minced fresh mint
• 1 ½ tsp crushed dried oregano
• Juice from 1 large lemon
• 2 tsp olive oil
• 1lb ground lamb
• 1lb ground turkey
• ½ tsp salt
• 1 tsp ground black pepper
• 8 Pita rounds cut in half and open

In a medium sized bowl combine:

• ½ small watermelon – about 2 cups chopped
• ½ – ¾ cup crumbled Feta Cheese
• ¼  cup minced red onion
• ¼ cup minced fresh mint
• Juice from 1 large lemon
• 2 tsp olive oil
• Salt to taste
• Set aside – this can be refrigerated if you’re making it ahead.

In a large bowl combine and mix well:

• 1 lb ground lamb
• 1 lb ground turkey
• ½ tsp salt
• 1 tsp ground black pepper
• Stir together in a small bowl:
• ½ cup minced red onion
• ¼ cup minced fresh mint
• 1 ½ tsp crushed dried oregano

I prefer to cook outside whenever possible, but this meal can also be made on the stove top.

Heat 2 Tablespoons of olive oil in large skillet of over medium high heat.

Add the onion, mint & oregano mixture to the skillet. Cook stirring frequently until the onions are just soft – about 4 minutes.

Add the meat mixture and brown through – about 10 minutes, stirring regularly to avoid burning.

• 

• 

• 

Warm Pita pockets on the grill or in a toaster oven until they are just soft – not crispy.

Drain the meat and move to a prewarmed serving bowl.

Present the meat, watermelon, pita and Tzatziki buffet style.  We’re huge onion lovers, so we’ve add extra chopped red onions to our buffet line.

Fill pita pockets with meat and top with watermelon mixture, add optional Tzatziki & onions.

• 

• 

Simple Tzatziki

• 1 6 oz cup plain Greek yogurt
• ½ a large cucumber seeded and chopped fine or shredded
• 2 Tbsp fresh lemon juice
• 1 Tbsp olive oil
• 1 Tbsp chopped fresh mint
• ½ tsp chopped fresh garlic
• Salt & Pepper to taste

Combine all ingredients and mix well.

If using as a salad dressing thin with 2-4 Tablespoons of warm water.

Serve immediately or cover and refrigerate for up to 24 hours.