These Mini Pitas with Lamb and Tzatziki are a Mediterranean-inspired canapé featuring juicy spiced ground lamb tucked into warm pita wedges, topped with fresh tzatziki, red onion, and herbs. Perfect for parties, mezze platters, or elegant small bites with global flair.
Yields 16 Servings Servings Quarter (4 Servings) Half (8 Servings) Default (16 Servings) Double (32 Servings) Triple (48 Servings) Prep Time 20 minsCook Time 15 minsTotal Time 35 minsMakes 16 mini pitas
For the Spiced Lamb
1 lb ground lamb
2 cloves garlic, minced
½ small red onion, finely diced
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
Juice of ½ lemon
1 tbsp olive oil (for sautéing)
For the Tzatziki Sauce
¾ cup Greek yogurt
⅓ cup cucumber, finely grated & squeezed dry
1 clove garlic, minced
1 tbsp fresh dill, chopped
1 tsp lemon juice
1 tbsp olive oil
Salt & pepper to taste
For Assembly
4 mini pita breads or 2 regular-size pitas, cut into quarters
¼ small red onion, thinly sliced
1 small tomato, diced or sliced
Fresh mint or parsley (for garnish)
Optional: crumbled feta cheese
Make the Tzatziki
Cook the Lamb
2
Heat olive oil in a skillet over medium-high heat.
Add onion and garlic; sauté 1–2 minutes until softened.
Add ground lamb and break it apart with a spatula.
Stir in spices, salt, pepper, and lemon juice.
Cook for 6–8 minutes until fully browned and well-seasoned.
Remove from heat and keep warm.
Warm the Pitas
Assemble the Bites
4
Open each pita wedge slightly or use as a flat base.
Spoon in warm spiced lamb.
Add a dollop of tzatziki.
Top with red onion, tomato, and herbs.
Optional: sprinkle with feta and a few drops of olive oil.
Pairing Suggestions
5
Wine:
Cocktails:
Cucumber Gin & Tonic
Lemon ouzo spritz
Sparkling mint lemonade
Other Mezze Pairings:
Tips & Notes
6
Pita options: Use mini pita rounds or cut regular pita into quarters. Warm briefly to make them soft and pliable.
Spice it up: Add Aleppo pepper or harissa to the lamb for some heat.
Make ahead: Lamb and tzatziki can be made 1–2 days in advance. Reheat lamb gently before assembling.
Vegan twist: Swap lamb for spiced lentil-walnut crumble and use plant-based yogurt for tzatziki.
Ingredients Makes 16 mini pitas
For the Spiced Lamb
1 lb ground lamb
2 cloves garlic, minced
½ small red onion, finely diced
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
Juice of ½ lemon
1 tbsp olive oil (for sautéing)
For the Tzatziki Sauce
¾ cup Greek yogurt
⅓ cup cucumber, finely grated & squeezed dry
1 clove garlic, minced
1 tbsp fresh dill, chopped
1 tsp lemon juice
1 tbsp olive oil
Salt & pepper to taste
For Assembly
4 mini pita breads or 2 regular-size pitas, cut into quarters
¼ small red onion, thinly sliced
1 small tomato, diced or sliced
Fresh mint or parsley (for garnish)
Optional: crumbled feta cheese
Directions Make the Tzatziki
Cook the Lamb
2
Heat olive oil in a skillet over medium-high heat.
Add onion and garlic; sauté 1–2 minutes until softened.
Add ground lamb and break it apart with a spatula.
Stir in spices, salt, pepper, and lemon juice.
Cook for 6–8 minutes until fully browned and well-seasoned.
Remove from heat and keep warm.
Warm the Pitas
Assemble the Bites
4
Open each pita wedge slightly or use as a flat base.
Spoon in warm spiced lamb.
Add a dollop of tzatziki.
Top with red onion, tomato, and herbs.
Optional: sprinkle with feta and a few drops of olive oil.
Pairing Suggestions
5
Wine:
Cocktails:
Cucumber Gin & Tonic
Lemon ouzo spritz
Sparkling mint lemonade
Other Mezze Pairings:
Tips & Notes
6
Pita options: Use mini pita rounds or cut regular pita into quarters. Warm briefly to make them soft and pliable.
Spice it up: Add Aleppo pepper or harissa to the lamb for some heat.
Make ahead: Lamb and tzatziki can be made 1–2 days in advance. Reheat lamb gently before assembling.
Vegan twist: Swap lamb for spiced lentil-walnut crumble and use plant-based yogurt for tzatziki.
Mini Pita with Lamb & Tzatziki
