Mediterranean Roast Pitas and Salad
Difficulty – Beginner
Time to Prepare – 1/2 hour
Featured Seasoning – Mediterranean Seasoning
Servings – 4
Sam
About this recipe:
Making a wrap or bowl meal with a thinly sliced roast is a great way to transform leftovers into something delicious and quick for.a weeknight. Make your own pita bread, or use a good quality store bought version for even easier prep.
Ingredients
1 pint, or 2 heaping cups thinly sliced leftover lamb or beef roast
1 Tblsp Spiva Cooking Mediterranean Rub
1 Tblsp oil of choice
4 pita/flatbreads (for sandwich version) or 1 large head romaine lettuce, chopped (for salad version)
1 pint cherry tomatoes
1/2 English cucumber
2 lemons, juiced
1/4 cup scallions, thinly sliced
3/4 cup plain greek yogurt
1/4 cup mayonnaise
1/4 cup fresh parsley, chopped
1 clove garlic, minced
1/2 cup pickled peppers, olives, or other favorite briny condiment
Procedure
- Make a salad topping by combining the tomatoes, cucumber, scallions, half of the lemon juice, and some kosher salt to taste. Set aside.
- Make a creamy yogurt dressing by combining the greek yogurt, mayonnaise, fresh parsley, garlic, the remaining lemon juice, and salt to taste. Set aside.
- Heat a cast iron skillet or sauté pan on medium high with the oil until relatively hot. Add the sliced roast meat and Spiva Cooking Mediterranean Rub and sauté, stirring occasionally, until crispy and browned.
- Assemble the sandwiches by layering yogurt sauce, crispy meat, tomato cucumber salad, and the olives/pickles inside the pita. Alternately, serve all the components on top of crisp romaine lettuce for a salad option. Garnish salad with additional lemon juice to thin out the yogurt sauce slightly.