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batch
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Ingredients
- 1-1/2 lbs lamb ground
- 1-1/2 cups chopped onions
- 2 tsp minced garlic
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp toasted fennel seeds crushed
- 1/2 tsp cracked black pepper
- Kosher salt as needed
- 6 cups plain pita chips
- 1 cup diced ripe tomatoes
- 1/2 cup scallions sliced
- 1/2 cup plain feta crumbled
- 1/2 cup sliced pitted Kalamata olives
- 1/2 cup Greek-style nonfat yogurt
- 4 mint sprigs
Ingredients
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Instructions
- In a large skillet, cook lamb over medium-high heat until almost completely browned, approximately 4–5 minutes, stirring often. Stir in onions, garlic, oregano, paprika, fennel, and pepper; continue to cook 4–5 minutes, until the onions are almost golden. Adjust seasoning with salt. Remove from heat; keep warm until ready to serve. For each serving, place 1–1/2 cups warmed pita chips in a wide soup plate; top with 1 cup lamb-onion mixture. Sprinkle with 1/4 cup tomatoes, two tablespoons scallions, two tablespoons feta, and two tablespoons olives. Top with two tablespoons yogurt and garnish with a sprig of mint. Serve hot.
Recipe Notes
Photos and recipes courtesy of the American Lamb Board.
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