Make the tzatziki:
Grate the cucumber and sprinkle with some salt. Set aside in a bowl to release excess liquid.
In the meantime, combine the yogurt, sour cream, garlic, salt and pepper in another bowl and mix well.
Squeeze the cucumber with your hands or in a clean kitchen towel and discard the liquid it releases.
Add the shredded cucumber to the dip and stir to incorporate. Add dill and mix well.
Drizzle with olive oil and your creamy sauce is ready!
Make the Balsamic Vinaigrette:
Combine all of the ingredients together and whisk well until combined and emulsified. Set aside.
To assemble the sandwiches:
Heat a cast iron skillet over medium heat. Drizzle 1-2 tablespoons olive oil (or butter) onto the warm skillet.
Place the lamb slices in the skillet and warm through 1-2 minutes on each side.
Season lightly with salt. Place in a bowl and set aside.
If using the vinaigrette, drizzle some over the warm lamb.
Warm the pita bread and fill with onions, tomatoes, some crumbled feta, lamb slices, and tzatziki sauce. Use your favorite fillings.
Serve immediately. Enjoy!
LEFTOVER LAMB PITAS
- Pita bread
- For the Tzatziki Sauce
- 1 English cucumber, peeled
- 1 and 1/2 cups Greek yogurt
- 1/2 cup sour cream
- 1-2 garlic cloves minced
- 1/2 teaspoon of salt, or to taste
- freshly ground black pepper
- 1 teaspoon chopped dill
- olive oil for drizzling
- feta cheese
- Sliced tomatoes
- Sliced red onions
- chopped lettuce
- leftover lamb, cut into cubes or sliced
- Optional: Balsamic Vinaigrette:
- ¼ cup balsamic vinegar
- ½ cup olive oil
- 1 tablespoon honey
- 1 teaspoon dried oregano
- Salt & pepper, to taste