Slow Cooker Greek Lamb Pitas Recipe

  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 4:00 h
  • Ready In: 4:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    3 g
  • Cholesterol

    95 mg
  • Sodium

    386 mg
  • Protein

    39 g
  • Carbohydrate

    33 g
  • Fiber

    1 g
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Slow cooker Greek lamb pitas recipe. Lamb meatballs cooked in a slow cooker and served with delicious cucumber-yogurt sauce. You can use this recipe as a main dish or appetizer. Before cooking lamb in a slow cooker, prepare Greek pita at home:

How to Prepare Homemade Greek Pita for Slow Cooker Lamb Pitas Recipe

Very easy Greek pita recipe.

Ingredients: 1 cup (250 ml) lukewarm water, 2 teaspoons (10 ml) dry yeast, 1/2 teaspoon (3 ml) granulated sugar, 2 ¾ cups plain flour, 1 teaspoon (5 ml) sea salt, 2 tablespoons (30 ml) olive oil

Instructions: In a bowl of an electric mixer, combine lukewarm water, sugar, and dry yeast. Allow standing for about 15 minutes until frothy. Using the dough hook attachment, mix the yeast mixture in an electric mixer.

Add olive oil and sea salt. Continue mixing, then gradually add plain flour, stopping when the dough is well combined, but still slightly sticky.

Knead the dough for 4-5 minutes, then set aside and allow rising in a warm place until doubled in size.

Meanwhile, preheat your oven to 400º F (200º C). Arrange a baking tray on the top shelf of the oven. Divide raised dough into 6 equal portions, then, using a wooden rolling pin, roll out with plenty of flour to avoid sticking.

Working in batches, place pitas on the baking tray and bake until the entire pita puffs are. Repeat with the remaining pitas. Remove baked Greek pitas from the oven and transfer to a serving bowl. Greek pitas are ready to use!

Serve with cooked lamb, fresh herbs, pickled onion, Dijon mustard, aioli sauce, and French fries.

More delicious Slow Cooker Recipes, enjoy them!

Slow Cooker Greek Lamb Pitas Recipe


  • 1 pound (480 g) ground lamb
  • 3/4 cup (180 g) fresh bread crumbs
  • 1 large egg, lightly beaten
  • 1/4 cup (60 g) finely chopped onion
  • 1 teaspoon dried oregano
  • 1 teaspoon dried mint leaves
  • 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper
  • 3/4 cup (180 ml) chicken broth
  • 2 pita breads, cut into halves
  • cucumber-yogurt sauce (recipe follows)
  • 4 tablespoons crumbled feta cheese
  • For Cucumber-Yogurt sauce: 1/4 cup (60 g) reduced-fat yogurt
  • 1/4 cup (60 g) finely chopped seeded cucumber
  • 1 teaspoon dried mint leaves


Step 1

In a mixing bowl, combine ground lamb, bread crumbs, egg, onion, oregano, mint, and seasoning. Stir well and shape into 16 meatballs.

Step 2

Place in slow cooker, pour over chicken broth. Cover slow cooker and cook on low-heat setting for 4 hours.

Step 3

Drain cooked lamb meatballs and discard juices. Spoon 4 meatballs into each pita half. Top lamb meatballs in a pita with 2 tablespoons cucumber-yogurt sauce and 1 tablespoon crumbled feta cheese

Step 4

Cucumber-Yogurt Sauce: In a mixing bowl, combine all ingredients. Mix well. Makes 1/2 cup (125 g)

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