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Ingredients

• ✓ pita bread
• chickpea
• olive oil
• paprika
• black pepper
• cayenne pepper
• salt
• tzatziki sauce
• tomato
• red onion
• lettuce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet.
2. 2 Pat dry chickpeas with a paper towel, removing any skins that may come off. Toss chickpeas gently with olive oil, paprika, black pepper, cayenne, and salt. Spread onto the prepared baking sheet.
3. 3 Bake in the preheated oven until lightly browned but not hard, about 20 minutes.
4. 4 Spread some tzatziki on the inside of each pita. Sprinkle in the chickpeas and add tomato slices, red onion, and lettuce.

By Garrett Griffin

Ingredients

• ✓ pita bread
• tomato
• red onion
• pepper
• salt
• garlic
• rice wine vinegar
• red wine vinegar
• mint
• sour cream
• cucumber
• black pepper
• salt
• oregano
• feta cheese
• ground lamb
• garlic

Instructions

1. 1 Make patties: Place garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince, and set aside.
2. 2 Break up lamb in a medium bowl. Sprinkle with minced toasted garlic, feta, oregano, salt, and pepper; stir with a fork to combine. Divide into 4 equal portions. Toss each portion back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4-inches wide. Refrigerate patties.
3. 3 Make sauce: Mix together cucumber, sour cream, mint, vinegar, and garlic in a small bowl until combined. Season with salt and pepper. Refrigerate until ready to serve.
4. 4 Cook patties: Build a hot fire on one side of the grill. Replace the rack. When coals are covered with white ash, place patties on the rack and close the lid. Cook on the preheated grill until done, about 4 to 5 minutes per side for medium to medium-well burgers. An instant-read thermometer inserted into the center of patties should read at least 160 degrees F (72 degrees C). Remove patties to a plate to rest.
5. 5 Toast pitas on the hot grill until spotty brown and warm, about 1 minute per side. Split toasted pitas crosswise. Spread about 2 tablespoons sauce over 4 pita halves. Top each with a red onion slice, a tomato slice, and a burger patty. Spread remaining sauce over each burger. Top with remaining pita halves.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ pita bread
• tzatziki sauce
• feta cheese
• red onion
• tomato
• lettuce
• hummus
• salt
• black pepper
• rosemary
• thyme
• marjoram
• cumin
• oregano
• garlic
• ground beef
• ground lamb
• onion

Instructions

1. 1 Place onion in a food processor and finely chop. Transfer onion to a piece of cheesecloth and squeeze out the liquid. Place onion in a large bowl.
2. 2 Mix lamb, beef, garlic, oregano, cumin, marjoram, thyme, rosemary, black pepper, and salt with the onion using your hands until well mixed. Cover bowl with plastic wrap and refrigerate until flavors blend, about 2 hours.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Place meat mixture in a food processor and pulse until finely chopped and tacky, about 1 minute. Pack meat mixture into a 7x4-inch loaf pan, ensuring there are no air pockets. Place the loaf pan into a roasting pan and pour enough boiling water around the loaf pan to reach halfway up the sides for a water bath.
5. 5 Bake in the preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour off any accumulated fat and cool slightly.
6. 6 Thinly slice the cooked gyro meat loaf.
7. 7 Spread 1 tablespoon hummus onto each pita bread. Then top each with some of the gyro meat slices, shredded lettuce, tomato slices, red onion slices, feta cheese crumbles, and 2 tablespoons tzatziki sauce to complete each sandwich.

By BetterCookingForSingleFathers

Ingredients

• ✓ pita bread
• red onion
• tomato
• lettuce
• tzatziki sauce
• wooden skewer
• onion
• chicken thigh
• cinnamon
• red pepper
• oregano
• coriander seed
• cumin
• black pepper
• paprika
• kosher salt
• garlic
• red wine vinegar
• lemon juice
• olive oil
• greek yogurt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine Greek yogurt, olive oil, lemon juice, vinegar, garlic, salt, paprika, black pepper, cumin, coriander, oregano, red pepper, and cinnamon in a medium bowl and stir until well combined.
3. 3 Pound chicken thighs evenly to about 1/2 inch in thickness. Coat all chicken well in marinade, cover, and refrigerate at least 4 hours or overnight.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Cut ends off onion and cut onion in half horizontally. Place onion halves next to each other on a parchment or foil-lined rimmed baking sheet. Insert one skewer into each onion half, standing up vertically.
5. 5 Remove chicken from marinade, allowing excess to drip off, and thread each piece of chicken over the two skewers to form a large stack.
6. 6 Bake in the preheated oven until evenly browned and cooked through, about 1 hour, rotating halfway through.
7. 7 Allow meat to rest for 10 minutes before slicing.
8. 8 Place the sliced chicken in a warm pita topped with tzatziki sauce, lettuce, tomato, and red onion.
9. 9 Serve and enjoy.

By NicoleMcmom

Ingredients

• ✓ pita bread
• iceberg lettuce
• red onion
• tomato
• chicken breast
• black pepper
• salt
• red wine vinegar
• oregano
• olive oil
• lemon
• garlic
• black pepper
• salt
• lemon juice
• white vinegar
• dill weed
• olive oil
• garlic
• cucumber
• greek yogurt

Instructions

1. 1 Gather all ingredients.
2. 2 Make the tzatziki: Combine yogurt, cucumber, garlic, oil, dill, vinegar, lemon juice, salt, and pepper in a blender. Blend until smooth, then cover and refrigerate until needed.
3. 3 Make the chicken: Whisk garlic, lemon juice, oil, oregano, vinegar, salt, and pepper together in a large glass or ceramic bowl. Add chicken and toss until evenly coated. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
4. 4 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a rimmed baking sheet with foil.
5. 5 Remove chicken from the marinade and place onto the prepared baking sheet.
6. 6 Broil in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side. Transfer cooked chicken to a plate and let rest for 5 minutes.
7. 7 While the chicken is resting, make the gyros: Heat a large nonstick skillet over medium heat. Cook each pita in the hot skillet until warm and soft, about 1 minute per side.
8. 8 Top warm pitas with chicken strips, tzatziki, lettuce, tomato, and onion.
9. 9 Enjoy!

By KarenCanCook

Ingredients

• ✓ pita bread
• salt
• dill
• lemon zest
• lemon juice
• plain greek yogurt
• black pepper
• kosher salt
• olive oil
• cherry tomato
• green bean
• black pepper
• salt
• ground turkey
• lemon zest
• oregano
• garlic
• parsley
• egg
• bread crumb
• feta cheese
• onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Whisk together onion, feta cheese, bread crumbs, eggs, parsley, garlic, oregano, and lemon zest in a large bowl. Add turkey, salt, and pepper; mix until well combined.
3. 3 Use wet hands to form mixture into twenty 1 ½- to 2-inch meatballs. Transfer to the prepared baking sheet.
4. 4 Bake in the preheated oven until browned and slightly firm, 10 to 12 minutes; meatballs will not be fully cooked at this point. Let meatballs cool completely, about 20 minutes.
5. 5 Combine cooled meatballs and green beans in a large, resealable freezer bag. Tightly seal the bag, allowing as much air to escape as possible. Freeze for up to one month.
6. 6 When ready to cook, preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
7. 7 Empty frozen meatballs and beans onto a large, rimmed baking sheet. Add cherry tomatoes and toss with olive oil, salt, and pepper.
8. 8 Bake in the preheated 425 degree F (220 degree C) oven until veggies are tender and meatballs are cooked through, about 20 minutes.
9. 9 Meanwhile, stir together Greek yogurt, lemon juice, lemon zest, dill, and salt for tzatziki sauce.
10. 10 Serve meatballs and veggies with pita rounds and tzatziki sauce.

By Nicole McLaughlin

Ingredients

• ✓ pita bread
• feta cheese
• pepperoncini
• kalamata olive
• tomato
• red onion
• romaine lettuce
• black pepper
• kosher salt
• greek seasoning
• dill
• garlic
• olive oil
• rice vinegar
• lemon juice
• sour cream
• yogurt
• salt
• cucumber
• chicken breast
• black pepper
• oregano
• lemon juice
• balsamic vinaigrette salad dressing

Instructions

1. 1 In a small bowl, mix balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over chicken, seal, and refrigerate for at least 1 hour.
2. 2 Preheat an outdoor grill for high heat.
3. 3 Toss shredded cucumber with 1 teaspoon kosher salt; set aside for at least 5 minutes. In a medium bowl, mix yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
4. 4 Remove chicken from marinade and place on the preheated grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
5. 5 Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

By Chris J

Ingredients

• ✓ pita bread
• olive oil
• pizza sauce
• mozzarella cheese
• crimini mushroom
• garlic salt

Instructions

1. 1 Preheat grill for medium-high heat.
2. 2 Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt.
3. 3 Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.

By Mindy Pretner

Ingredients

• ✓ pita bread
• vegetable oil
• chicken breast
• thai peanut sauce
• green onion
• provolone cheese

Instructions

1. 1 Heat oil in a skillet over high heat. Saute chicken pieces in hot oil for 6 to 7 minutes. Do not overcook!
2. 2 Preheat oven to 425 degrees F (220 degrees C).
3. 3 To Assemble Pizza: Spoon 1/4 of peanut sauce onto each pita. Sprinkle 1/4 of the browned chicken and 1/4 of the scallions on top of each. Top each 'pizza' with 1 slice cheese. Place on a lightly greased cookie sheet and bake in the preheated oven for 10 to 12 minutes, until the cheese is melted and bubbly. Let stand for 1 to 2 minutes outside of oven before you cut with a pizza cutter.

By Sarah Bloom

Ingredients

• ✓ pita bread
• plain yogurt
• ranch dressing mix
• cucumber
• ground beef
• onion
• lettuce
• tomato

Instructions

1. 1 In a medium bowl, combine 1 container of plain yogurt with the envelope of ranch dressing mix. Remove half of the mixture to another bowl. Into one of the bowls, add the remaining container of plain yogurt and diced cucumber; mix well. Cover and refrigerate. Preheat grill and lightly oil grate.
2. 2 Mix the ground beef and 1/4 cup onion into the remaining half of the yogurt mixture. Shape into 6 hamburger patties.
3. 3 Grill patties on medium heat for 7 minutes each side, turning once.
4. 4 Cut off 1/4 end of the pita pockets and fill with torn lettuce, grilled burger, creamy cucumber sauce and diced tomatoes.

By Theresa

Ingredients

• ✓ pita bread
• cooking spray
• ground lamb
• greek seasoning
• egg
• iceberg lettuce
• tomato
• red onion
• tzatziki sauce

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Spray a large loaf pan with cooking spray.
2. 2 Combine lamb, Greek seasoning, and egg in a bowl. Mix until ingredients are very well combined (overmixing is preferable here.) Firmly press mixture into the prepared loaf pan, making sure there are no air pockets under the meat. Cover with foil.
3. 3 Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 2 hours.
4. 4 Remove from the oven and let rest, covered, until all the grease on top is absorbed, 15 to 20 minutes.
5. 5 Remove meat from the pan and cut into thin slices.
6. 6 Load meat into the center of warmed pitas. Top with lettuce, tomatoes, onion, and tzatziki sauce. Serve immediately.

By Brian Genest

Ingredients

• ✓ pita bread
• tomato sauce
• black olive
• pimento pepper
• tomato
• mozzarella cheese
• blue cheese
• basil
• oregano
• coriander seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Warm pitas in a microwave until soft, about 1 minute. Lightly spread tomato sauce on each pita, pressing to flatten while spreading. Sprinkle each pita with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano, and coriander.
3. 3 Arrange prepared pitas on a large baking sheet and place in the preheated oven until the pita bread has reached desired crispness, about 8 minutes. Serve whole or cut into slices.

By DENVERCHERYL

Ingredients

• ✓ pita bread
• ground lamb
• mint
• cilantro
• oregano
• garlic
• sherry
• white wine vinegar
• molasses
• cumin
• allspice
• red pepper flakes
• salt
• black pepper
• feta cheese

Instructions

1. 1 Preheat grill for medium heat.
2. 2 Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
3. 3 Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.

By Alan Hollister

Ingredients

• ✓ pita bread
• walnut
• sunflower seed
• chickpea
• red onion
• egg
• parsley
• herb seasoning blend
• black pepper
• olive oil
• cheddar cheese
• ranch dressing
• romaine lettuce
• tomato
• avocado

Instructions

1. 1 Cook walnuts and sunflower seeds in a medium skillet over medium heat, stirring occasionally, until lightly toasted and fragrant, about 5 minutes.
2. 2 Mash chickpeas with a fork in a large bowl (or pulse in a food processor). Stir in toasted walnuts and sunflower seeds, onion, egg, parsley, seasoning blend, and pepper until well combined. Divide mixture in half and shape into patties.
3. 3 Heat oil in a large skillet over medium heat. Add patties and fry until well browned and heated through, about 3 minutes per side. Lay one Cheddar slice over each patty and remove from the heat.
4. 4 Heat pita round in the medium skillet over medium-low heat until warm, about 1 minute per side. Remove from the skillet and cut in half.
5. 5 Spread ranch dressing inside each pita half and line with romaine. Slide a cheesy patty into each pita, then top with tomato and avocado.

By jade

Ingredients

• ✓ pita bread
• chicken breast
• ketchup
• olive oil
• white wine vinegar
• oregano
• mustard powder
• curry powder
• salad green
• yogurt

Instructions

1. 1 Place the chicken strips side by side in a broiling pan. In a cup or small bowl, stir together the ketchup, olive oil, white wine vinegar, oregano, mustard powder and curry powder. Pour over the chicken. Allow the chicken to marinate while you preheat the oven's broiler.
2. 2 Broil uncovered for 15 minutes with the meat about 6 inches from the heat. Just until the chicken is cooked through, but not browned. If left too long, it will turn stringy and dry.
3. 3 Place hot chicken into pita pockets and spoon some of the juices from the pan over it. Top with salad greens and plain yogurt.

By ITSIE

Ingredients

• ✓ pita bread
• olive oil
• chicken breast
• onion
• garlic
• tomato puree
• cumin
• salt
• black pepper
• butter
• greek yogurt
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet.
2. 2 Bake pitas in the preheated oven until lightly toasted; cut into bite-sized pieces and keep warm.
3. 3 Heat oil in a skillet over medium heat. Stir in chicken, onion, and garlic; cook until chicken is cooked through and juices run clear, about 10 minutes. Mix in tomato purée; season with cumin, salt, and pepper. Continue to cook and stir for a few minutes.
4. 4 Arrange toasted pita pieces in a serving dish. Drizzle with melted butter and top with chicken mixture. Garnish with yogurt and parsley to serve.

By GATOULA

Ingredients

• ✓ pita bread
• cucumber
• onion
• cabbage
• cooking oil
• salt
• white pepper
• garlic
• lemon juice
• tahini
• greek yogurt
• chicken breast
• cinnamon
• black pepper
• white pepper
• garlic
• soy sauce
• barbecue sauce
• white vinegar
• chile sauce
• greek yogurt

Instructions

1. 1 Combine 3 tablespoons Greek yogurt, chile sauce, vinegar, barbeque sauce, soy sauce, minced garlic, 1/2 teaspoon white pepper, black pepper, and cinnamon in a bowl; add chicken. Marinate chicken in the refrigerator for at least 30 minutes.
2. 2 Mix 1/2 cup Greek yogurt, tahini, lemon juice, chopped garlic, 1/2 teaspoon white pepper, and salt in a bowl until sauce is smooth.
3. 3 Heat cooking oil in a skillet or wok over high heat; add chicken. Cook and stir until chicken is no longer pink in the center and juices run clear, 12 to 15 minutes.
4. 4 Toast pita bread on a flat pan or skillet over medium heat until golden, 1 to 2 minutes per side.
5. 5 Spread sauce on pita bread (or make pocket in the pita and spread sauce inside). Layer chicken, cabbage, onion, and pickles over sauce. Fold or wrap sandwiches with aluminum foil or parchment paper.

By Zainab Pervaiz

Ingredients

• ✓ pita bread
• ground beef
• tomato
• onion
• green bell pepper
• paprika
• ground coriander
• cinnamon
• nutmeg
• salt
• black pepper
• corn oil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool slightly.
3. 3 Mix cooked beef, tomatoes, onion, bell pepper, paprika, coriander, cinnamon, nutmeg, salt, and pepper together in a large bowl until well combined. Stuff mixture inside of pita bread rounds.
4. 4 Brush tops with corn oil and wrap each in aluminum foil. Place on a baking sheet.
5. 5 Bake in the preheated oven until toasted and vegetables are softened, about 30 minutes.

By Gevans

Ingredients

• ✓ pita bread
• ground beef
• cayenne pepper
• black pepper
• onion powder
• garlic powder
• salt
• paprika
• oregano
• evaporated milk
• white sugar
• white vinegar

Instructions

1. 1 Make the meatloaf: Mix ground beef, cayenne pepper, black pepper, onion powder, garlic powder, salt, paprika, and oregano together in a large bowl until combined. Shape mixture into a loaf and place on a baking tray; cover with plastic wrap and let rest in the refrigerator overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Bake meatloaf in the preheated oven until no longer pink in the center, about 30 minutes, turning the loaf over halfway through cooking. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Allow the meatloaf to cool so it holds together for slicing.
4. 4 Meanwhile, make the sauce: Stir evaporated milk and sugar together in a bowl until sugar is dissolved; add vinegar, 1 teaspoon at a time, to taste. Refrigerate sauce until ready to serve.
5. 5 Slice meatloaf into 1/4-inch thick slices; brown each slice in a skillet over medium heat until browned and crisp, about 5 minutes per side.
6. 6 Sprinkle pita bread rounds with a little water; warm briefly in a dry skillet over medium heat.
7. 7 To serve: Place several slices of meatloaf into each warmed pita bread; spoon about 2 tablespoons of sauce on top and roll into a cone shape. Wrap each donair in aluminum foil to keep the sauce from dripping out; serve.

By Del

Ingredients

• ✓ pita bread
• ground lamb
• onion
• green bell pepper
• garlic
• tomato
• tomato paste
• parsley
• basil
• mint
• cumin
• cayenne pepper
• fluffy tortilla

Instructions

1. 1 Place ground lamb in a large skillet over medium-high heat. Cook and break into small pieces until mostly browned. Drain any excess grease. Add the onion, green pepper, and garlic. Cook until onion is translucent. Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and if using, cayenne. Simmer for about 5 minutes. Remove from heat, cover, and refrigerate overnight to blend the flavors.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Distribute the lamb mixture evenly over the tortillas, and spread out to the edges. Place the tortillas onto a baking sheet.
3. 3 Bake for about 20 minutes in the preheated oven. Remove from the oven and place the lahmahjoons onto a large piece of aluminum foil so that two of them are meat side to meat side, then stack the pairs together, and bring the foil up over the top to keep warm. These can be served hot or cold. Cut into small wedges.

By KIMLEFEBVRE

Ingredients

• ✓ pita bread
• olive oil
• eggplant
• tomato
• basil
• black pepper
• sugar
• roasted red pepper
• ziti pasta
• butter
• parmesan cheese
• paprika
• salt
• pepper

Instructions

1. 1 Heat the olive oil in a skillet over medium heat, and cook the eggplant about 10 minutes. Stir in the tomatoes, basil, pepper, and sugar. Simmer, stirring occasionally, 45 minutes. Mix the roasted red peppers into the skillet with the eggplant mixture. Continue cooking until eggplant is the consistency of the rest of the sauce.
2. 2 Bring a large pot of lightly salted water to a boil. Place ziti pasta in the pot, cook 9 to 11 minutes, until al dente, and drain. Serve the eggplant and tomato sauce over the cooked ziti.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Open pitas and evenly spread insides with butter. Sprinkle with Parmesan cheese and season with paprika, salt and pepper. I like to make a light sprinkling of paprika across each piece. Heat pitas in the preheated oven until golden brown, about 6 minutes. Use to scoop up eggplant sauce, or eat separately.

By toezar

Ingredients

• ✓ pita bread
• water
• salt
• eggplant
• vegetable oil
• yogurt
• mayonnaise
• lemon
• garlic
• salt
• black pepper
• oil
• almond
• romaine lettuce
• chickpea

Instructions

1. 1 Pour water and 2 tablespoons salt into a large bowl. Add cubed eggplant and let sit for 30 minutes. Drain and place on paper towel-lines plates until completely dry, about 30 more minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Chop pita bread into 1-inch cubes and place on a baking sheet.
4. 4 Roast in the preheated oven, stirring occasionally, until golden, 8 to 10 minutes; do not burn. Remove from the oven and set aside.
5. 5 Heat 1/2 inch oil in a large saucepan over medium heat. Working in batches, fry eggplant until golden, about 6 minutes per batch. Remove to paper towel-lined plates to drain.
6. 6 Meanwhile, combine yogurt, mayonnaise, lemon juice, garlic, salt, and pepper in a large bowl. Cover and refrigerate until needed.
7. 7 Heat 2 tablespoons oil in a small frying pan. Add almonds and cook until fragrant, about 1 to 2 minutes. Continue to cook, stirring often, until nicely brown and toasted, 3 to 4 minutes longer. Remove from the heat.
8. 8 Place lettuce on a serving platter. Layer with eggplant, chickpeas, and roasted pita bread. Pour yogurt mixture over top and sprinkle with toasted almonds. Serve at room temperature or cold.

By Lana daoud

Ingredients

• ✓ pita bread
• black pepper
• salt
• sumac
• greek seasoning
• garlic
• lemon
• olive oil
• parsley
• mint
• feta cheese
• cucumber
• red onion
• roma tomato
• green bell pepper
• romaine lettuce
• grapeseed oil

Instructions

1. 1 Heat grapeseed oil in a large skillet over medium-low heat. Cook and stir pita bread pieces in hot oil until golden brown, 2 to 3 minutes. Transfer bread pieces to a paper-towel lined plate.
2. 2 Stir romaine lettuce, tomato, red onion, cucumber, feta cheese, mint, and parsley together in a large bowl.
3. 3 Whisk olive oil, lemon juice, garlic, Greek seasoning, sumac, salt, and black pepper together in a bowl until completely combined. Pour olive oil mixture and pita bread pieces into lettuce mixture; toss to coat.

By daniellev14

Ingredients

• ✓ pita bread
• salt
• cooking spray
• lemon
• red lentil
• water
• vegetable broth
• allspice
• cinnamon
• cumin
• salt
• garlic
• celery
• tomato
• carrot
• potato
• onion
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Add onion, potato, carrot, tomato, celery, and garlic; cook and stir until slightly softened, 3 to 5 minutes. Sprinkle salt, cumin, cinnamon, and allspice over vegetables and stir until fragrant.
3. 3 Pour in broth, water, and lentils. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
5. 5 Bake in the preheated oven until toasted, about 8 minutes.
6. 6 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Puree soup using an immersion blender. Stir in juice of 1 lemon.
7. 7 Divide soup among bowls and scatter a handful of pita chips over each. Cut second lemon into wedges and serve alongside.

By LauraF

Ingredients

• ✓ pita bread
• garlic
• dill
• black pepper
• salt
• lemon juice
• olive oil
• sour cream
• beef flank steak
• salt
• curry powder
• turmeric
• black pepper
• oregano
• lemon juice
• olive oil
• garlic
• onion

Instructions

1. 1 Make marinade: Place onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in garlic, olive oil, lemon juice, oregano, black pepper, turmeric, curry powder, and salt. Add beef and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Make sauce: Combine sour cream, olive oil, lemon juice, salt, black pepper, dill, and garlic in a medium bowl; mix until well combined. Cover the bowl with plastic wrap and refrigerate for 8 hours to overnight.
3. 3 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4. 4 Remove meat from marinade, brushing off extra onions; discard marinade. Spread meat on a baking sheet without overlapping. Season with salt.
5. 5 Cook under the preheated broiler until meat is browned and crispy, about 3 minutes per side, turning halfway through cooking.
6. 6 Divide meat between pita breads and drizzle with tzatziki sauce to serve.

By RACHEY638

Ingredients

• ✓ pita bread
• pepper
• salt
• lemon zest
• garlic powder
• oregano
• feta cheese
• yogurt
• water
• lemon juice
• black pepper
• salt
• garlic powder
• oregano
• lemon zest
• onion
• ground lamb
• olive oil

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Stir in the lamb, and cook until it begins to crumble. Add the onions, and continue cooking until the lamb has browned and the onions have softened, about 5 minutes more. Drain off any excess fat, then reduce the heat to medium-low, and stir in 1 teaspoon lemon zest, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir 1/4 cup lemon juice into the water, then pour 1/4 cup of this mixture into the lamb. Cook until the liquid has mostly evaporated, then stir in another 1/4 cup, and cook again until mostly evaporated. Continue adding the liquid 1/4 cup at a time until you have used all of it. This should take about 30 minutes in all. The meat should look moist, but not be sitting in liquid.
2. 2 While the meat is cooking, make the feta sauce by placing the yogurt, feta cheese, 1 tablespoon lemon juice, 1/4 teaspoon dried oregano, 1/4 teaspoon garlic powder, and 1/4 teaspoon lemon zest into a blender. Puree until smooth, then season to taste with salt and pepper. Set aside.
3. 3 Spoon the lamb mixture onto warmed pita bread. Top with the feta sauce to serve.

By LARANEFF

Ingredients

• ✓ pita bread
• onion
• tomato
• white vinegar
• garlic powder
• white sugar
• evaporated milk
• italian seasoning
• paprika
• chile pepper
• cayenne pepper
• black pepper
• garlic powder
• mustard
• salt
• oregano
• all-purpose flour
• ground lamb
• ground beef

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a large baking pan with sides.
2. 2 Combine beef, lamb, flour, oregano, salt, dry mustard, 2 ½ teaspoons garlic powder, black pepper, cayenne pepper, chile pepper, paprika, and Italian seasoning in a bowl; knead with your hands until mixture is paste-like, about 10 minutes. Roll into a large loaf shape; place into the prepared baking pan.
3. 3 Bake in the preheated oven until no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven; place loaf on a drip rack to allow juices and fat to drain until completely cool. Refrigerate loaf for 6 hours to overnight.
4. 4 Combine evaporated milk, sugar, and 2 teaspoons garlic powder in a small bowl; gradually stir in vinegar just until mixture thickens.
5. 5 Slice donair loaf into strips about ⅛-inch to ¼-inch thick; fry in a skillet over medium-high heat, in single-sandwich batches, until begins to crisp at edges. Remove from skillet. Quickly rub 1 pita round lightly with water; fry pita in same skillet, turning once, just until warm, about 1 minute.
6. 6 Spread pita with about ½ tablespoon sauce; top with pan-fried donair meat. Garnish with tomato, onion, and more sauce; repeat with remaining donair and pita.

By Bryan Jenni

Ingredients

• ✓ pita bread
• tomato
• cucumber
• romaine lettuce
• salt
• garlic powder
• dill weed
• garlic
• lemon juice
• greek yogurt
• olive oil
• chicken breast
• clove
• nutmeg
• salt
• oregano
• cinnamon
• lemon juice
• garlic
• greek yogurt

Instructions

1. 1 Combine Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a plastic container or resealable bag. Add chicken strips and shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
2. 2 When you are ready to make the sandwiches, heat olive oil in a large nonstick skillet over medium-high heat. When oil is hot, add marinated chicken, and sear until golden brown on both sides and no longer pink in the centers, 8 to 10 minutes, depending on thickness of the chicken pieces.
3. 3 While the chicken is cooking, combine Greek yogurt, lemon juice, garlic, dill, garlic powder, and salt in a bowl or small resealable container, stir well to blend. Taste and adjust seasonings if desired.
4. 4 Once chicken is cooked and sauce is prepared, assemble sandwiches by dividing meat, lettuce, cucumber, and tomatoes between your pita. Add a generous smear of the yogurt sauce (to your taste preference).

By Rebekah Rose Hills

Ingredients

• ✓ pita bread
• coleslaw dressing
• tomato
• red pepper flakes
• coleslaw dressing
• flat-leaf parsley
• red onion
• green cabbage
• water
• wooden skewer
• onion
• chicken breast
• black pepper
• salt
• lemon juice
• lemon zest
• red pepper flakes
• garlic
• cinnamon
• cumin
• paprika
• coleslaw dressing

Instructions

1. 1 Marinate the chicken: In a mixing bowl, whisk together Marie's Original Coleslaw dressing, paprika, cumin, cinnamon, garlic, red pepper flakes, lemon zest, lemon juice, salt, and pepper.
2. 2 Alternate pieces of chicken and onion onto each skewer, then place skewers in a shallow baking dish. Pour the marinade mixture over the chicken skewers, coating them well. Cover and refrigerate for at least 1 hour or up to overnight.
3. 3 Prepare the slaw: In a large bowl, stir together the cabbage, onion, parsley, and Marie's Original Coleslaw dressing until thoroughly combined. Sprinkle with red pepper flakes for an extra kick of spice, if you like.
4. 4 Preheat grill to medium-high heat. Brush the grates with a little oil to coat and grill the marinated chicken skewers. Turn skewers occasionally until chicken is fully cooked, about 15 minutes. Transfer to a platter and serve immediately with warm pita bread, slaw, sliced tomatoes, and extra Marie's Original Coleslaw dressing for drizzling.

By Marie's Dressings

Ingredients

• ✓ pita bread
• tomato
• oil
• bread crumb
• olive oil
• cayenne pepper
• pepper
• baking powder
• lemon juice
• salt
• coriander
• cumin
• egg
• garlic
• parsley
• onion
• chickpea
• pepper
• salt
• dill weed
• mayonnaise
• cucumber
• yogurt

Instructions

1. 1 Make sauce: Combine yogurt, cucumber, mayonnaise, dill, salt, and pepper in a small bowl; mix well. Chill in the refrigerator for at least 30 minutes.
2. 2 Make falafel: Mash chickpeas in a large bowl until thick and pasty; do not use a blender as the consistency will be too thin.
3. 3 Place onion, parsley, and garlic in a blender; blend until smooth. Stir into mashed chickpeas until well combined.
4. 4 Combine egg, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne in a small bowl. Stir into chickpea mixture along with olive oil. Mix in bread crumbs, a little at a time, until mixture holds together but is not sticky. Form mixture into 8 balls, then flatten into falafel patties.
5. 5 Heat 1 inch oil in a large skillet over medium-high heat. Fry falafels in hot oil until brown on both sides. Serve 2 falafels in each pita half, topped with chopped tomatoes and sauce.

By Sean