Ingredients
Equipment
Method
- In a mixing bowl, combine diced lamb, olive oil, cumin, salt, and pepper. Toss to coat and allow to marinate for about 15 minutes.
- Heat a skillet over medium-high heat and cook the marinated lamb for 10-12 minutes until browned and cooked through, stirring occasionally. Remove from heat and let rest for 5 minutes.
- While the lamb is cooking, prepare the tahini sauce by whisking together tahini, lemon juice, a pinch of salt, and water until smooth and creamy. Adjust consistency with additional water if needed.
- Warm the pita bread in the skillet for a few minutes, or until soft and pliable.
- To assemble, place the warm pita in serving bowls. Top with cooked lamb, corn, and chopped kale.
- Drizzle with tahini sauce and add a dollop of Greek yogurt on top.
- Finish with a sprinkle of chopped cilantro, and add any optional toppings you like. Serve immediately.
Nutrition
Notes
If you prefer, you can substitute the lamb with chicken or chickpeas for a different protein source.
Don't hesitate to get creative with your veggies! Roasted bell peppers, zucchini, or even quinoa make great additions.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. Enjoy your cooking adventure!
Don't hesitate to get creative with your veggies! Roasted bell peppers, zucchini, or even quinoa make great additions.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. Enjoy your cooking adventure!