Grilled Lamb With Greek Spinach Pita Salad Recipes

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LAMB PITA SANDWICHES

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 20



Lamb Pita Sandwiches image

Steps:

  • Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a small mixing bowl. Whisk to combine. Add the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Set aside.
  • Heat an electric pressure cooker to the sauté setting and add 1 tablespoon of vegetable oil to the pot. Once the oil is shimmering, add the stew meat in batches, being sure not to overcrowd the pot. Brown the meat on all sides, about 4 minutes, then remove to a plate. Add an additional tablespoon of oil, if needed, before adding another batch of meat. Once all the meat has been browned and removed from the pot, add the red wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. Once the alcohol smell has burned off, 1 to 2 minutes, add the canned diced tomatoes and the browned meat. Stir to combine.
  • Place the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer's instructions. Once at high pressure cook for 15 minutes then allow the pressure cooker to naturally release for 10 minutes before manually venting the rest.
  • While the lamb cooks, add the fresh chopped tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to combine and set aside until ready to assemble.
  • To assemble, slice each pita in half and open to create a pocket. Slather each side of the pocket with hummus, then add in a few pieces of romaine lettuce, covering the hummus. Next add a few spoonfuls of the cucumber-onion mixture and top with a few pieces of cooked lamb. Continue the process with the remaining ingredients.

1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
Kosher salt
2 to 2 1/2 pounds lamb stew meat, cut into 1- to 2-inch pieces, excess fat removed and discarded
Vegetable oil
1/2 cup red wine, such as Pinot Noir
One 14.5-ounce can diced tomatoes
2 vine tomatoes, seeds removed and chopped
Half a English cucumber, quartered and sliced
Half a white onion, sliced
1/4 cup chopped parsley
2 tablespoons chopped dill
1 tablespoon lemon juice (from 1 lemon)
4 to 6 pita pockets
One 10-ounce container hummus
1 head romaine lettuce, torn in half or in thirds
Kosher salt and freshly ground black pepper

SPINACH-PITA SALAD

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0



Spinach-Pita Salad image

Steps:

  • Soak 1/4 sliced red onion in cold water, 10 minutes; drain. Mix 2 tablespoons olive oil, 1 tablespoon chopped dill, and salt and pepper. Brush 2 pitas with some of the seasoned oil, then toss 2 cups cherry tomatoes in the rest. Cook the pitas in a grill pan until marked, then tear into pieces. Grill the tomatoes until marked. Toss the pita and tomatoes with 6 cups baby spinach, 1/4 sliced cucumber, 1/4 cup kalamata olives, the onion, 2 tablespoons olive oil, the juice of 1 lemon, 1/4 cup chopped dill, and salt and pepper.
  • Serves: 3
  • Calories: 365
  • Total Fat: 23 grams
  • Saturated Fat: 3 grams
  • Protein: 7 grams
  • Total carbohydrates: 37 grams
  • Sugar: 4 grams
  • Fiber: 7 grams
  • Cholesterol: 0 milligrams
  • Sodium: 716 milligrams

Nutrition Facts : Calories 365 calorie, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 716 milligrams, Carbohydrate 37 grams, Fiber 7 grams, Protein 7 grams, Sugar 4 grams

DAKOS (GREEK BREAD SALAD)

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10



Dakos (Greek Bread Salad) image

Steps:

  • Preheat the grill. Brush the bread with oil on both sides and season with salt and pepper. Grill bread on both sides until lightly golden brown. Remove the bread to a platter and let sit at room temperature to get slightly hard.
  • Meanwhile, whisk together 1 cup olive oil, lemon juice, and dill in a medium bowl. Season, to taste, with salt and pepper. Fold the cucumber, tomatoes, onion, and feta into the oil mixture and let stand at room temperature for 30 minutes. Spoon the mixture over the bread. Garnish with additional dill and drizzle with chili oil, if desired. Serve immediately.

1 loaf country bread, sliced into 1/2-inch thick slices
1 cup Greek olive oil, plus more for brushing on bread
Salt and freshly ground pepper
1/4 cup fresh lemon juice
1 tablespoon chopped fresh dill, plus more for garnish
2 English cucumbers, quartered and cut into 1/2-inch dice
2 ripe beefsteak tomatoes, cut into 1/2-inch dice
1 red onion, peeled, halved and thinly sliced
12 ounces feta cheese, crumbled
Chili oil, for drizzling, optional

HERBED TOASTED PITA SALAD

Provided by Ellie Krieger

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 11



Herbed Toasted Pita Salad image

Steps:

  • Preheat the oven to 375 degrees F.
  • Split each pita into 2 rounds and toast on a baking sheet in the middle of the oven until golden brown, about 10 minutes. Allow pitas to cool and break into bite-sized pieces. Set aside.
  • In a small bowl, whisk together the lemon juice, zest, salt and pepper. Add the oil and whisk to incorporate.
  • Toss the lettuce, parsley, scallions, mint, cucumber, and tomatoes together in a large bowl.
  • Right before serving, add the pita and dressing to the salad. Toss well to coat.

Nutrition Facts : Calories 150 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 140 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 4 grams

3 (6-inch) whole-wheat pita breads with pockets
1/4 cup fresh lemon juice
1 teaspoon lemon zest
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 large head romaine lettuce, torn into bite-sized pieces (about 6 cups)
1 cup chopped fresh flat-leaf parsley
1/4 cup sliced scallions
1/2 cup chopped fresh mint leaves
1 English cucumber, cored, halved lengthwise and thinly sliced
1 pint grape tomatoes, halved

SPICED RUBBED LEG OF LAMB WITH APRICOT CHUTNEY AND CHICKPEA, TOMATO, SPINACH SALAD

Provided by Bobby Flay

Time 2h30m

Yield 8 servings

Number Of Ingredients 35



Spiced Rubbed Leg of Lamb with Apricot Chutney and Chickpea, Tomato, Spinach Salad image

Steps:

  • Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
  • Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.
  • Yield: 8 servings
  • Mix all ingredients together in a small bowl.
  • Rub lamb completely with spice rub. On a hot grill sear lamb on all sides for 4 to 5 minutes. Put lamb on rotisserie and with the cover down roast lamb for 1 1/4 to 11/2 hours for medium rare. Remove from rotisserie and let rest for 10 minutes before slicing.
  • Preheat grill or side burner. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes. Add garlic and ginger and jalapeno and cook for 2 minutes. Add apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add cilantro and season with salt and pepper to taste. Serve at room temperature.

1/4 cup Hungarian paprika
2 tablespoons light brown sugar
1 tablespoon ground cumin
1 tablespoon ground cinnamon
2 teaspoons ground coriander
4 cloves garlic, smashed to a paste
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 boneless leg of lamb (7 pounds)
Spice rub
1/4 cup olive oil
Salt and freshly ground pepper
2 tablespoons olive oil
1 large yellow onion, finely sliced
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1 jalapeno, finely chopped
2 cups apricots, soaked in hot water for 30 minutes, drained, then coarsely chopped
2 tablespoons light brown sugar
1 cup cider vinegar
1/4 cup coarsely chopped cilantro
Salt and freshly ground pepper
3 tablespoons olive oil
1 Spanish onion, finely chopped
4 cloves garlic, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2-inch piece fresh ginger, peeled and grated
1 fresh Thai chile, seeded and chopped
3/4 pound baby spinach leaves
3 cans chickpeas, drained, rinsed and drained again
4 plum tomatoes, finely chopped
3 tablespoons extra virgin olive oil
1/2 cup coarsely chopped flat-leaf parsley
Salt and freshly ground pepper

GRILLED LAMB GREEK SALAD WRAP

Provided by Bobby Flay

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 17



Grilled Lamb Greek Salad Wrap image

Steps:

  • Whisk together olive oil, lemon juice, zest, garlic and rosemary in a medium shallow baking dish, add lamb and turn to coat. Marinate in refrigerator for 2 hours. Preheat grill. Grill lamb on both sides for 3 to 4 minutes for medium doneness. Let sit 10 minutes and slice into 1/4-inch thick slices.
  • Tomato Salad: Mix all ingredients together and let sit at room temperature for 30 minutes.
  • Feta Yogurt Sauce: Place 4 slices of lamb in the center of each pita. Top with tomato salad and drizzle with yogurt sauce.

1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon finely chopped lemon zest
4 cloves garlic, coarsely chopped
2 tablespoons coarsely chopped rosemary leaves
1 1/2 pound lamb tenderloin
4 pocketless pitas or Lavash
1 cucumber, peeled and cut into 1/2-inch dice
2 tomatoes, cut into 1/2-inch dice
1 small red onion, finely sliced
2 tablespoons mint chiffonade
Salt and freshly ground pepper
1 cup yogurt, drained
1/4 cup crumbled feta cheese
1/4 teaspoon cumin
1 tablespoon lemon juice
2 cloves garlic, finely chopped

GREEK SALAD PITAS

Veggie lovers, here's a full-flavored recipe just for you! This hearty, meatless pita is stuffed with plenty of chopped vegetables and savory Greek accents. -Alexis W. Worchesky-Lasek, West Friendship , Maryland

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13



Greek Salad Pitas image

Steps:

  • In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.

Nutrition Facts :

2/3 cup chopped seeded cucumber
2/3 cup chopped sweet red pepper
2/3 cup chopped tomato
2/3 cup chopped zucchini
1/4 cup crumbled feta cheese
2 tablespoons chopped ripe olives
2 teaspoons red wine vinegar
2 teaspoons lemon juice
3/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
4 lettuce leaves
4 pita pocket halves

SPICED LAMB IN PITA

Categories     Sandwich     Lamb     Sauté     Quick & Easy     Lunch     Spice     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 9



Spiced Lamb in Pita image

Steps:

  • Combine first 8 ingredients in medium bowl; blend well. Shape lamb mixture into four 1/4-inch-thick patties. Heat heavy large skillet over medium-high heat. Add lamb patties and sauté until brown and just cooked through, about 3 minutes per side. Cut each pita bread in half; fill each half with lamb patty.

10 ounces ground lamb
1/2 cup chopped onion
3 tablespoons chopped fresh mint
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
2 warm large pita breads

GRILLED PITA WITH GREEK SALAD

Categories     Bean     Cheese     Citrus     Dairy     Garlic     Herb     Olive     Tomato     Vegetable     Vegetarian     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 17



Grilled Pita with Greek Salad image

Steps:

  • Whisk together lemon juice, oregano, garlic, sugar, salt, and pepper in a large bowl, then add oil and whisk dressing until combined well.
  • Purée 1 1/4 cups chickpeas, water, and 1/4 cup dressing in a food processor until almost smooth.
  • Heat grill pan over high heat until smoking and lightly brush with oil, then grill pitas, 2 at a time, turning over once, until grill marks appear, about 2 minutes total per batch. Transfer to plates.
  • Add salad greens, tomatoes, cucumber, olives, cheese, and remaining chickpeas to remaining dressing in bowl and toss to coat well.
  • Spread some chickpea purée on each pita, then mound salad on top.

3 tablespoons fresh lemon juice
1/8 teaspoon dried oregano, crumbled
1 small garlic clove, forced through a garlic press
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup extra-virgin olive oil plus additional oil for brushing
1 (19-ounce) can chickpeas, rinsed and drained
1 tablespoon water
4 (6- to 8-inch) pocketless pita rounds
10 ounces Italian mixed salad (8 cups)
1/2 cup cherry or grape tomatoes (1/4 pound), halved
1 small cucumber, peeled if desired, halved lengthwise, and thinly sliced crosswise
1/2 cup pitted Kalamata olives, halved lengthwise
1/3 cup crumbled French or Greek feta (2 ounces)
Special Equipment
a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

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