Type what you have

Ingredients

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

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Prepare meatloaf: Mix together beef, bread crumbs, paprika, cayenne pepper, onion powder, garlic powder, black pepper, and salt in a large bowl until well combined. Press into an 8x8-inch baking dish.
3. 3 Bake in the preheated oven until cooked through, about 2 hours. An instant-read thermometer inserted into the center of meatloaf should read at least 160 degrees F ( 72 degrees C.) Set aside until cool enough to slice, at least 30 minutes; the longer it cools, the easier it will be to slice.
4. 4 Make sauce: Combine evaporated milk, sugar, and vinegar in a jar with a lid; shake well to blend. Set aside.
5. 5 Heat a large skillet over medium-high heat. Cut meatloaf into thin slices and fry in the hot skillet until browned on each side. Remove from the skillet and keep warm. Flick a little water onto the hot skillet and brown pita rounds on each side to soften.
6. 6 Layer meatloaf slices, tomatoes, and onion down the center of each pita round. Drizzle with sauce. Fold pitas in half towards the center.

By SABMAN

Ingredients

• ✓ pita bread
• shrimp
• avocado
• greek yogurt
• cucumber
• olive oil
• garlic
• lemon juice
• lemon zest
• salt
• dill
• parsley
• black pepper
• almond

Instructions

1. 1 Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
2. 2 Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
3. 3 Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

By A Day In the Kitchen

Ingredients

• ✓ pita bread
• chicken breast
• garlic powder
• thyme
• rosemary
• bread
• butter flavored cooking spray
• garlic salt
• parsley
• bacon
• romaine lettuce
• caesar salad dressing
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. Bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and cut into strips.
3. 3 Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley.
4. 4 Bake bread cubes in preheated oven for 5 minutes. Turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. Bake another 5 to 10 minutes until golden brown and crunchy. Remove croutons, and let cool.
5. 5 Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and crispy. Remove bacon from skillet, drain on paper towels and crumble.
6. 6 Combine chicken, bacon, lettuce, and croutons in a large bowl. Toss with Caesar salad dressing and Parmesan cheese. Season to taste with salt and pepper and toss again. Spoon salad mixture into pita bread halves.

By Michelle

Ingredients

• ✓ pita bread
• mayonnaise
• tahini
• tomato
• salt
• firm tofu
• soy sauce

Instructions

1. 1 Preheat the broiler of your oven.
2. 2 Split pita bread rounds in half between the middle so that you have 4 round pieces. Spread mayonnaise on one half of each, and tahini on the other half. Place tomato slices onto mayonnaise halves, and sprinkle with a pinch of salt. Place 2 slices of tofu onto tahini halves, and sprinkle a few drops of soy sauce over. Place the open sandwiches on a large baking sheet.
3. 3 Broil in the preheated oven until hot and bread is slightly toasted, about 4 minutes. Close the halves of each sandwich together, and cut into wedges to serve.

By Cindy

Ingredients

• ✓ pita bread
• goat cheese
• basil pesto
• sun-dried tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
3. 3 Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

By Alesa

Ingredients

• ✓ pita bread
• tuna
• broccoli
• cauliflower
• red onion
• celery
• mayonnaise

Instructions

1. 1 In a large bowl, toss together the tuna, broccoli, cauliflower, onion and celery. Stir in mayonnaise until the salad reaches your desired consistency. Serve on pita bread.

By FOODFAVOR8

Ingredients

• ✓ pita bread
• potato
• green bell pepper
• cucumber
• red onion
• feta cheese
• lemon
• salad dressing
• salt
• pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop.
2. 2 In a large bowl, combine potatoes, green peppers, cucumbers, red onion, and cheese.
3. 3 Whisk together lemon juice, salad dressing, salt, and pepper. Pour over salad and toss to coat. Serve with pita bread wedges, if desired.

By hockeymom

Ingredients

• ✓ pita bread
• mint
• lime
• feta cheese
• flat-leaf parsley
• ketchup
• tomato
• lemon
• fenugreek seed
• paprika
• turmeric
• cumin seed
• green pepper
• garlic
• red onion
• olive oil
• black pepper
• salt
• ground lamb

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt and pepper, and set aside.
2. 2 Heat olive oil in large skillet over medium-high heat. Add onion, garlic, and bell pepper and stir until just beginning to brown. Stir in the cumin, turmeric, paprika, and fenugreek.
3. 3 Immediately add the ground lamb. Squeeze lemon wedge over lamb, and drop the peel into the mixture. Break up the meat and stir until it has browned. Remove lemon peel.
4. 4 Stir in the tomatoes, ketchup, and parsley. Continue to simmer until most of the liquid has evaporated, 10 to 15 minutes. The mixture should be spreadable but not too wet or the pitas will become soggy.
5. 5 Arrange pitas on a large baking sheet unless you are baking them directly on the oven rack. Spoon meat mixture onto pitas and smooth into an even layer to within 1/8 inch of the edge of the pita. Sprinkle feta cheese on the meat mixture.
6. 6 Bake pitas until the edges are slightly crisp and meat is lightly browned but not dried out, about 10 to 20 minutes depending on whether pitas are on a baking sheet or on the oven rack. Squeeze lime lightly over the top, sprinkle with chopped mint and enjoy!

By PetitePea21

Ingredients

• ✓ pita bread
• lemon juice
• garlic powder
• oregano
• basil
• olive oil
• spinach
• grape tomato
• green olive
• mozzarella cheese
• feta cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix together lemon juice, garlic powder, oregano, and basil in a medium bowl; whisk in olive oil until dressing is well blended.
3. 3 Brush about 1 tablespoon dressing over pita breads and arrange on a baking sheet; reserve remaining dressing.
4. 4 Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella and feta cheese.
5. 5 Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.

By Lela

Ingredients

• ✓ pita bread
• olive oil
• cumin
• garlic
• red wine vinegar
• oregano
• marjoram
• rosemary
• salt
• pepper
• venison

Instructions

1. 1 Whisk olive oil, cumin, garlic, vinegar, oregano, marjoram, rosemary, salt, and pepper together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
2. 2 Heat a large skillet over medium-high heat. Working in batches of 1/2 pound at a time, add venison and cook until browned on the outside and no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
3. 3 Pile onto warmed pitas to serve.

By ChefStubb's

Ingredients

• ✓ pita bread
• olive oil
• lemon juice
• salt
• oregano
• garlic powder
• pepper
• chicken breast
• onion
• tomato
• yogurt

Instructions

1. 1 Combine olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
2. 2 Pour chicken and marinade into a frying pan over medium-high heat. Cook until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Stuff each half of pita pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.

By DAVID SANDFORD

Ingredients

• ✓ pita bread
• yogurt
• mint
• salt
• water
• cucumber
• mint
• parsley
• raisin
• walnut
• persian rose petal
• ice cube

Instructions

1. 1 Combine yogurt, 2 teaspoons dried mint, and salt in a blender; purée with enough of the 2 cups water to create a smooth, thin soup. It will thicken somewhat when bread is added.
2. 2 Divide cucumbers, ½ cup fresh mint, parsley, raisins, and walnuts among four bowls.
3. 3 Divide yogurt mixture among four bowls.
4. 4 Top with rose petals; add a few ice cubes to each bowl.
5. 5 Tear bread into small pieces; add some to each bowl. Let bread soak before serving cold, 5 to 7 minutes.

By Shadi HasanzadeNemati

Ingredients

• ✓ pita bread
• romaine lettuce
• green onion
• cucumber
• tomato
• parsley
• garlic
• sumac
• lemon juice
• olive oil
• salt
• black pepper
• mint

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Toast pitas 5 to 10 minutes in the preheated oven, until crisp. Remove from the oven, and break into bite-sized pieces.
3. 3 In a large bowl, toss together toasted pita pieces, romaine lettuce, green onions, cucumber, and tomatoes.
4. 4 In a small bowl, mix parsley, garlic, sumac powder, lemon juice, olive oil, salt, pepper, and mint. Pour over pita mixture, and toss just before serving.

By Winna

Ingredients

• ✓ pita bread
• vegetable oil
• cucumber
• grape tomato
• parsley
• mint
• red onion
• olive oil
• lemon juice
• sumac
• garlic
• kosher salt
• black pepper
• feta cheese

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Working in batches, fry pita pieces in hot oil until golden brown on both sides. Blot dry with paper towels and set aside.
2. 2 Combine cucumber, tomatoes, parsley, mint, red onion, olive oil, lemon juice, sumac, garlic, kosher salt, and ground black pepper in a large serving bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater to serve.

By Sonja Taha

Ingredients

• ✓ pita bread
• eggplant
• salt
• chicken breast
• all-purpose flour
• egg
• bread crumb
• olive oil
• garlic
• red wine vinegar
• olive oil
• roasted red pepper
• salt
• pepper

Instructions

1. 1 Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat (see Cook's Note).
2. 2 Pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. Dredge with flour, shake off excess, dip into beaten egg, then press into seasoned bread crumbs to coat.
3. 3 Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.
4. 4 Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
5. 5 Crush garlic with a mortar and pestle with a pinch of salt. Whisk together garlic, red wine vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
6. 6 To assemble, heat pita breads on the grill until hot and marked. Slice chicken into strips and place into warm pitas along with marinated eggplant and red peppers.

By marie

Ingredients

• ✓ pita bread
• onion
• cilantro
• meatless ground beef substitute
• paprika
• greek seasoning
• cumin
• cinnamon
• cayenne pepper
• salt
• black pepper
• lettuce
• tomato
• onion
• tzatziki

Instructions

1. 1 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2. 2 Combine onion and cilantro in the bowl of a food processor; pulse until minced. Add ground beef substitute, paprika, Greek seasoning, cumin, cinnamon, cayenne, salt, and pepper; pulse until well combined. Form mixture into eight 4x2-inch patties.
3. 3 Cook patties on the preheated grill until no longer pink in the center, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 Fill each pita half with shredded lettuce, diced tomato, diced onion, 1 tablespoon tzatziki, and a cooked patty.

By RyanC Miami

Ingredients

• ✓ pita bread
• yogurt
• cucumber
• olive oil
• dill
• lemon
• garlic
• salt
• black pepper
• beef top sirloin steak
• tomato
• onion
• feta cheese
• lettuce
• ripe olive

Instructions

1. 1 Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined.
2. 2 Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir steak in the hot skillet until no longer pink, 5 to 10 minutes.
3. 3 Layer 1/2 of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring the edge of each pita over the filling and secure with a toothpick.

By jennifer_russell

Ingredients

• ✓ pita bread
• vegetable oil
• pomegranate syrup
• pomegranate seed
• olive oil
• mint leaf
• parsley
• garlic
• onion
• tomato
• sweet corn kernel
• carrot
• red bell pepper
• cucumber
• radish
• cabbage leaf
• lettuce

Instructions

1. 1 Toss together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil, pomegranate seeds, and pomegranate syrup in a large bowl.
2. 2 Heat oil in a deep-fryer or saucepan to 350 degrees F (175 degrees C). Fry the pita breads until golden in color. Remove to cool on paper towels. Crush the bread into small pieces; sprinkle over the salad.

By 3azza

Ingredients

• ✓ pita bread
• lettuce
• onion
• tomato
• pepper
• salt
• parsley
• olive oil
• lemon juice
• garlic
• yogurt
• tahini
• chicken thigh
• cardamom
• mixed spice
• pepper
• salt
• vegetable oil
• yogurt
• malt vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 To make the marinade: Combine malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt, and pepper together in a glass baking dish.
3. 3 Add chicken thighs to the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). To make the tahini sauce: Combine tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley together in a small bowl. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
5. 5 Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.
6. 6 Remove chicken from the dish, and cut into slices.
7. 7 Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with tahini sauce.

By Wendy

Ingredients

• ✓ pita bread
• tomato
• salt
• garlic
• water
• lemon juice
• tahini
• lemon juice
• olive oil
• sweet onion
• parsley
• salt
• cardamom
• black pepper
• cinnamon
• garlic
• allspice
• lemon juice
• olive oil
• red wine vinegar
• tomato
• top round steak

Instructions

1. 1 Place sliced beef into a flat, oven-proof baking dish. Stir together tomatoes, vinegar, olive oil, lemon juice, allspice, garlic, cinnamon, black pepper, cardamom, and salt in a bowl until well blended. Pour over beef, turning slices to coat evenly. Cover and refrigerate for 4 hours.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Uncover the baking dish and cook beef in the preheated oven until meat is no longer pink, about 50 minutes. Allow to cool slightly while you make salad and sauce.
4. 4 Make salad: Stir together parsley, onion, olive oil, and lemon juice in a bowl until combined.
5. 5 Make sauce: Mix together tahini, lemon juice, water, and garlic in a bowl until smooth. Season with salt.
6. 6 Place pita bread rounds on serving plates. Spoon beef slices down the center of each pita. Top with salad, sauce, and tomatoes. Roll up the sides of pita bread around filling to serve.

By ROSE90

Ingredients

• ✓ pita bread
• sriracha sauce
• garlic powder
• black pepper
• salt
• olive oil
• orange bell pepper
• yellow onion
• salt
• white vinegar
• dill
• olive oil
• garlic
• cucumber
• greek yogurt
• black pepper
• salt
• oregano
• rosemary
• thyme
• garlic
• lemon
• olive oil
• lemon juice
• bamboo skewer
• chicken breast

Instructions

1. 1 Cut chicken into large cubes. Soak bamboo skewers in water.
2. 2 Whisk lemon juice, olive oil, lemon zest, garlic, thyme, rosemary, oregano, salt, and pepper for marinade together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes.
3. 3 Mix yogurt, cucumber, garlic, olive oil, dill, vinegar, and salt for tzatziki together in a small bowl. Place in the refrigerator to marinate the flavors until chicken and vegetables are cooked.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Line two baking sheets with foil.
5. 5 Toss onion, bell pepper, olive oil, salt, black pepper, and garlic powder for veggies together in a large bowl. Pour onto one of the prepared baking sheets.
6. 6 Remove chicken from the marinade and shake off excess. Skewer chicken and place on the remaining baking sheet. Discard the remaining marinade.
7. 7 Place chicken in the preheated oven on the middle rack, and veggies on the bottom rack. Bake for 15 minutes. Remove veggies. Turn on the broiler and broil chicken until browned, about 2 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C).
8. 8 Remove chicken from the oven. Pull off skewers and place in pitas. Top with cooked veggies, tzatziki, and Sriracha.

By jennelleikam

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 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
• 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
• 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
• butter
• garlic
• italian seasoning
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Open pita bread halves and roughly cut into approximately 2 inch pieces. Arrange on a medium baking sheet.
3. 3 In a small saucepan over medium heat, melt butter and mix in garlic and dried Italian-style seasoning. Pour the mixture over pita bread pieces.
4. 4 Sprinkle bread with Parmesan cheese, adjusting the amount as desired. Bake in the preheated oven 10 minutes, or until lightly browned.

By Lisa Rebbechi

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