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Lamb and Sweet Onion Pitas with Orange-Cucumber Salad

Scott Phillips

Servings: 4

Ground lamb is often a bargain buy. Here, it’s put to delicious use in an all-in-one meal of stuffed pita sandwiches and a bright, citrusy salad.


  • 2-1/2 Tbs. extra-virgin olive oil
  • 1 medium sweet onion, halved lengthwise and sliced 1/4 inch thick
  • Kosher salt and freshly ground black pepper
  • 1 lb. ground lamb
  • 1/2 tsp. ground cinnamon
  • 2 large oranges
  • 1 small English cucumber, halved lengthwise and thinly sliced
  • 2 Tbs. red wine vinegar
  • 1 Tbs. coarsely chopped fresh mint
  • 2 pitas, halved and very lightly toasted
  • 1/3 cup plain Greek yogurt

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 240
  • Fat (g): 26
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 80
  • Sodium (mg): 580
  • Carbohydrates (g): 33
  • Fiber (g): 4
  • Protein (g): 25


  • Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium heat. Add about three-quarters of the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring occasionally, until golden-brown, 8 to 10 minutes. With a slotted spoon, transfer the onion to a small bowl; set aside.

    Cook the lamb, cinnamon, 3/4 tsp. salt, and 1/4 tsp. pepper in the skillet over medium-high heat, stirring occasionally and breaking up the meat, until cooked through, 5 to 7 minutes; drain well.

    Meanwhile, finely chop the remaining raw onion and transfer to a large bowl. Cut the peels and pith from the oranges. Working over a bowl to collect the juice, cut the orange segments free from the membranes. Cut the segments into chunks. Add the oranges, orange juice, cucumber, vinegar, mint, and the remaining 1 Tbs. oil to the chopped raw onion; toss to combine. Season to taste with salt and pepper.

    Fill the pitas with the lamb and cooked onions. Add some of the orange-cucumber salad and a dollop of yogurt. Serve the remaining salad on the side.


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Reviews (14 reviews)

  • user-6911063 | 09/20/2019

    This was great. Loved it and will make it often.

  • ellen_in_charlotte | 02/22/2017

    This recipe is great in concept, but needs a little tweaking. My lamb was not very "lamby" so I'll try Australian lamb instead of US lamb next time. Flavors seemed a little flat so will probably up the cinnamon a bit & add some garlic for depth. Maybe could use some heat?? Love the orange salad with the lamb; wouldn't have thought of that combination. Might serve it on salad with toasted pita on the side to avoid the collapsing pita problem.

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