Lamb Pitas with Tzatziki & Microgreens

Lamb Pitas with Tzatziki & Microgreens

The smell of grilled lamb is intoxicating. Add some delicious microgreens, cucumber-laced tzatziki, and lightly toasted pita bread and you have a delicious Greek meal that’s perfect for a casual dinner with friends. And there is just something about growing your microgreens and having fresh goodness available in your kitchen, always.

You’ll need:

  • 6 Lamb Loin Chops

  • ¼ Red Cabbage head, chopped

  • 2 Carrots, peeled & cut into strips

  • 1 Feta & Black Pepper Wheel, crumbled

  • ½ Avocado, sliced

  • 2 Cups New Life Microgreen Salad Mix

  • 4 Pita Breads (You can buy this or make your homemade Pitas)

  • 250 g Natural Greek Yoghurt

  • ½ Medium Cucumber, finely grated °

  • 5 ml Olive Oil

  • 1 Clove of Garlic, finely chopped

  • Salt & Pepper to taste


  1. Start with the tzatziki by placing a sieve on top of a bowl and lining it with a muslin cloth. Spoon the yogurt into the sieve and let it sit in the fridge for at least 2 hours (ideally let it sit overnight) to draw out any excess water.

  1. Grate the cucumber into another muslin cloth and squeeze out any excess water.

  2. Add the strained yogurt into a mixing bowl with the grated cucumber, olive oil, garlic, salt & pepper. Mix everything well together and season according to taste.

  3. Marinate your lamb loin chops for at least 1 hour. Use any marinating sauce of choice. We made our own with 15 ml olive oil, 2.5 ml Lemon Zest, 30 ml lemon juice, 10 ml dried oregano, 30 ml minced garlic, 2.5 ml salt, and 1.25ml freshly grounded black pepper.

  4. Grill the chops in a hot pan for 5 minutes on each side. Let it rest for 10 minutes before you slice it into 5 mm strips.

  5. Cut your pitas halve and then fill it with red cabbage, carrots, avocados, lamb, crumbled feta, and top it all off with your microgreen salad mix. Serve the tzatziki on the side.


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