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.
Combine all tzatziki ingredients in a bowl.
Mix well and chill until ready to use (the flavor deepens as it sits).
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.
Lightly toast or warm pita wedges in a dry skillet or oven (covered in foil) until soft and pliable.
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.
Wine:
Dry Rosé or Grenache
Greek white wine (Assyrtiko or Moschofilero)
Zinfandel or a soft red blend
Cocktails:
Cucumber Gin & Tonic
Lemon ouzo spritz
Sparkling mint lemonade
Other Mezze Pairings:
Dolmas (stuffed grape leaves)
Roasted red pepper hummus
Mini spanakopita
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.
16 servings