Leahs Lamb With Fresh Zatziki Sauce In Pita Pockets Recipe

How to make it

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• Prepare zatziki sauce first, in fact I made mine that afternoon, since you will need the flavors to marry and get to know one another. This could easily be made the night before.
• Also this sauce would be perfect will grilled chicken in the pita pockets, or served over poached fish of your choice. This sauce is refreshingly light and quite delicious enough to satisfy carnivores.
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• Take either strainer sitting over a bowl or simply a bowl and line it with several layers of cheese cloth (preferred) or clean tea towel (which is what I did).
• Pour contents of the containers of plain yogurt and sour cream into the dish towel with is sitting in the bowl, and let sit either in fridge or on your counter for about 1 hour at least. Do not skip this step, let the fluids drain at their own pace.
• This allows a lot of the water from the sour cream and the yogurt to be drained creating an extra thick sauce later.
• Take to the sink, and with gently squeezing out (like you would with frozen spinach) create a ball with your cheese cloth or dish towel and squeeze out the excess liquid. I even scraped with my fingers on the outside of the 'ball' to get as much as the excess liquid away.
• I stopped when little bits of the yogurt seemed to be sneaking through the dish towel.
• Using a spatula, scrape out/flip out the contents of the yogurt and sour cream into a bowl.
• Rinse your cheese cloth or dish towel to make cleaning it up later a cinch.
• To bowl, add all the minced mint, oregano, fresh cracked pepper, salt, lemon juice, minced finely garlic and the skinned, seeds removed diced small cucumber. Stir till the contents are combined. Cover with plastic and put back into fridge to let flavors to become friends.
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• To make a pretty platter, make rows of the ingredients. This will allow your guests to create their own pita pockets.
• I took a large platter, sliced up farmers market tomatoes and sprinkled them with kosher salt. Letting the cut tomatoes sit for 10 minutes with the salt really gets the juices to flow from the tomatoes and super enhances their flavors.
• Make another row of the shredded lettuce and lamb.
• The make one last row of thinly sliced and decorated cucumber.
• You can either grill your pita bread to make it slightly more pliable, or even sprinkle them with a little water and heat them in the oven for a mere 5 minutes.
• I added additional minced mint on top of the lamb on the platter and on top of the zatziki sauce - which really boosted up the viewing factor.
• Bring pita, platter and zatziki sauce to the dinner table and serve with fresh seltzer with freshly cut lemons and limes or sangria. We also served up some fresh hummus I has also made (recipe posted) that afternoon.
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• To Assemble:
• Open pita pocket, take a dollop of zatziki sauce, then add lamb, lettuce, tomatoes and cucumbers - and maybe some additional zatziki sauce and eat up!
• Put in serving spoons under rows of ingredients to allow people to easily get their ingredients and place them into their own pita pockets.
• Sauce lasts at least a week covered in the fridge.

My Pita Pocket filled with lamb, cucumbers, tomatoes with extra zatziki sauce   Close