These Greek-style lamb pitas combine homemade pita bread with creamy dairy-free tzatziki and tender slow-roasted lamb shoulder. They’re perfect for using leftover lamb, serving at a casual gathering, or as a flavourful alternative to the usual BBQ fare.
Lately I’ve been leaning into Greek-inspired flavours — lots of lemon, garlic, fresh herbs and, importantly, good bread and well-seasoned meat. This recipe is not meant to be a strict traditional dish but rather my take on a relaxed home-style Greek feast. With soft homemade pitas, cooling tzatziki and shreddable shoulder lamb, the combination is simple, fresh and satisfying.
Making your own pita bread is easier than it seems and the results are far better than store-bought. If you prefer, you can use ready-made pitas and still follow the assembly and serving suggestions here — the recipe is flexible to suit quick weeknight meals or a slow-cooked Sunday dinner.
Key Ingredients
Use this list as a guide. You can make just the pita bread and pair it with any protein and sauce you like, or prepare everything from scratch including a slow-roasted lamb shoulder for a more leisurely meal.
All ingredient quantities are listed in the recipe card further down this page.
- Lamb – Slow-roasted lamb shoulder works beautifully here, but you can substitute grilled chicken, sliced steak, falafel or a plant-based alternative.
- Plain flour – Also known as all-purpose flour; you can use bread flour if preferred for a slightly chewier pita.
- Dry yeast – Instant dry yeast provides the lift and the classic bready flavour.
- Sugar – A small amount helps activate the yeast.
- Salt – Adds essential flavour to the dough and to the finished dish.
- Olive oil – Keeps the pita soft and pliable.
- Dairy-free tzatziki – I make my own dairy-free tzatziki, but any cool cucumber-and-herb sauce will work well.
- Fresh mint – Adds brightness; parsley also works.
- Salad – Rocket/arugula and sliced cucumber are lovely, or use shredded lettuce and diced tomato if you prefer.
Step-by-Step Instructions
This recipe has a few components. If you want to make everything as shown, prepare the slow-roasted lamb shoulder and the dairy-free tzatziki in advance. Leftover roast lamb is perfect for these pitas, so you can enjoy the main roast one night and repurpose the leftovers for pitas the next day.
Below are the directions for the homemade pita bread and the final assembly of the pitas.
How to Make Pita Bread
In a large bowl combine the dry yeast, sugar and warm water. Stir gently and cover with a damp tea towel. Let it sit for 5–10 minutes until the mixture becomes foamy; if it does not foam, the yeast is not active and should be replaced.
Once frothy, add the flour, olive oil and salt. Avoid direct contact between the dry salt and yeast before mixing; once combined the ingredients will work together fine.
I recommend a stand mixer with a dough hook for convenience, but you can knead by hand. Mix and knead until the dough is smooth and elastic. Lightly oil the mixing bowl, place the dough inside, cover and leave in a warm spot for about an hour, or until doubled in size.
After rising, punch the dough down, turn it onto a lightly floured surface and knead briefly until smooth. Shape into a ball and divide into eight equal pieces. Roll each piece into a ball and then flatten and roll it into a circle about 15 cm in diameter. Keep unused dough covered to prevent drying.
Heat a cast iron skillet or heavy frying pan over medium-high heat. Do not add oil. Cook each rolled-out pita for about 1–2 minutes per side, or until it puffs and develops light golden spots. Wrap cooked pitas in a clean tea towel to keep them soft and warm while you finish the batch.
Assemble the Easy Lamb Pitas
Once your pitas are ready and the lamb and tzatziki are prepared, assembly is quick. For a casual gathering, arrange the components on the table and let guests build their own pitas.
To assemble one pita: warm the pita, spread a generous spoonful of dairy-free tzatziki, add shredded lamb and your choice of salad (sliced cucumber and rocket are great). Finish with fresh mint leaves and a squeeze of lemon.
Lamb Pita Variations
There are many ways to adapt this recipe. Here are a few practical alternatives I often use:
- Short on time? Slice 500 g lamb leg steak and marinate it for 30–60 minutes in 1/4 cup olive oil, 3–4 crushed garlic cloves, salt, dried thyme or oregano and the zest of one lemon. Cook in a hot pan and serve.
- Alternative sauces If you don’t have dairy-free tzatziki, try other chilled dips such as taramasalata, baba ganoush or hummus — they pair well with lamb and pita.
- Lemon mayo Mix about 1/4 cup mayonnaise with the juice of one lemon and a pinch of salt for a quick zesty sauce.
- Meat-free options Use plant-based lamb strips, grilled halloumi (if not dairy-free), roasted cauliflower and chickpeas, or falafel for vegetarian pitas.
Recipe FAQs
Yes. Homemade pitas keep in an airtight container at room temperature for up to two days. To maintain softness, wrap them in a clean tea towel after cooking. They also freeze well with baking paper between each pita; freeze in a sealed bag for up to two months and reheat from thawed or frozen.
Absolutely. Store-bought pitas or flatbreads work fine for a quicker meal — warm them briefly in a pan or oven before assembling so they are pliable and more flavourful.
This format suits many proteins: grilled chicken, leftover roast beef, falafel or roasted vegetables are all excellent alternatives.
If you make this recipe, please leave a comment and a rating below, and share your photos on Instagram with the tag mentioned in the original post.
Recipe Card — Greek-Style Lamb Pitas
Serves: 4
Prep time: 20 minutes | Cook time: 20 minutes | Rising time: 1 hour | Total: 1 hour 40 minutes
Ingredients
Homemade pita bread:
- 7 g dry yeast
- 1 tsp sugar
- 1 cup warm water
- 2 1/2 cups plain flour (plus 1/4 cup extra if needed)
- 2 tsp salt
- 1 tbsp olive oil
To make the lamb pitas:
- 500 g slow-roasted lamb shoulder (shredded)
- 1 cup dairy-free tzatziki
- 1/2 cucumber, sliced
- 60 g rocket or shredded lettuce
- lemon wedges, to serve
- fresh mint leaves, to serve
Equipment
- Stand mixer (optional)
- Rolling pin
- Cast iron skillet or heavy frying pan
Instructions
- Make the pita dough. Combine dry yeast, sugar and warm water in a large bowl. Stir and let sit 5–10 minutes until foamy.
- Add the flour, salt and olive oil, and mix until a rough dough forms.
- Knead the dough (by stand mixer or by hand) for 8–10 minutes, adding a little of the extra flour if needed, until smooth and elastic.
- Place dough in a lightly oiled bowl, cover and let rise in a warm place for about 1 hour or until doubled.
- Punch down, divide into 8 pieces, roll into balls and flatten to 15 cm circles. Keep unused dough covered.
- Heat a dry cast iron skillet over medium-high heat. Cook each pita 1–2 minutes per side until puffed and lightly golden. Wrap in a tea towel to keep warm.
- Assemble the pitas. Reheat shredded lamb if needed. Spread tzatziki on a warm pita, top with lamb, cucumber and rocket, sprinkle with mint and serve with lemon wedges.
Notes
See the main post for step-by-step photos and additional recipe variations. Pitas keep well refrigerated for a day or frozen between layers of baking paper for longer storage.
Nutrition (per serving)
Serving: 2 pitas • Calories: 526 kcal • Carbohydrates: 67 g • Protein: 27 g • Fat: 17 g
Nutritional information is an estimate and will vary depending on exact ingredients and portion sizes.
This post was originally published on 18th February 2019 and has been updated with minor recipe adjustments, extra tips and new photos.