Seared Lamb in Pita with Tahini Sauce

Seared Lamb in Pita with Tahini Sauce

This Mediterranean influenced dish is a beautiful blend of the earthy lamb and the nutty tahini sauce.

  • Author: Evo America
  • Servings: 4
  • Temperature: Medium


  • 1/2 cup cucumber, diced
  • 1/2 cup tomatoes, diced
  • 1/2 cup mixed wild green
  • 4 each pita bread
  • 3 tbsp. olive oil
  • 1/4 cup sweet onion, minced
  • 1 clove garlic, minced
  • 12 oz. lamb boneless leg meat, thinly sliced
  • 1 each lemon, juiced
  • 1/2 tsp. dried, oregano
  • 1/2 tsp. cumin[br]Tahina Sauce:
  • 1 cup tahini
  • 1 cup yogurt, plain
  • 1/2 tsp. cumin, ground
  • 1 pinch cayenne pepper
  • 1/2 tsp paprika
  • 2 cloves garlic, minced
  • 1/2 each lemon, juiced
  • to taste salt and pepper


  1. Tahini Sauce: Combine all ingredients together in a blender and puree. Taste and season with salt and pepper.
  2. Lamb Preparation: Dice the tomato and cucumber and set aside. Slice the lamb and marinate in one-tablespoon olive oil, cumin, lemon juice, minced garlic, minced onion and dried oregano.
  3. Heat the Evo to medium and lightly oil with the one tablespoon of olive oil.
  4. Sear the lamb slices on the hot surface and season with salt and pepper.
  5. Warm up the pita breads on the cook surface for a minute.
  6. Remove the warm pitas and then fill them with the greens, cucumber, tomato and lamb strips.
  7. Top with tahini sauce and serve.
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