Best 3 Grilled Lamb Greek Salad Wrap Recipes

Grilled lamb is often the star of a Greek salad, and for good reason. Its rich flavor pairs perfectly with the fresh, tangy vegetables that typically accompany it. However, if you're looking for a lighter, healthier way to enjoy this classic dish, try wrapping it up in a pita instead. This grilled lamb Greek salad wrap is packed with flavor, but it's also low in calories and fat. Plus, it's easy to make and can be enjoyed for lunch, dinner, or even as a snack.

Here are our top 3 tried and tested recipes!

GRILLED GREEK SALAD

Grilled Greek Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cut 3 romaine hearts in half lengthwise. Brush the cut sides with olive oil and season with salt and pepper. Grill cut-side down over medium-high heat until well marked, 1 to 2 minutes, then flip and cook 1 more minute. Transfer to a cutting board and chop. Toss with Greek salad dressing, chopped tomatoes, sliced red onion and cucumber, kalamata olives and crumbled feta.

GRILLED LAMB WITH GREEK SPINACH PITA SALAD

Grilled Lamb with Greek Spinach Pita Salad image

Provided by Bobby Flay

Time 1h23m

Yield 4 servings

Number Of Ingredients 17

Ingredients

6 tablespoons olive oil
4 cloves garlic, coarsely chopped
2 tablespoons chopped fresh oregano leaves
1 1/2 pounds lamb tenderloin, trimmed of fat
Kosher salt and freshly ground black pepper
4 pocketless pita breads
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 tablespoons chopped fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
2 teaspoons honey
1/2 cup extra-virgin olive oil
6 ounces baby spinach
1/2 English cucumber, sliced
2 plum tomatoes, sliced
1/4 cup Kalamata olives, pitted and chopped
4 ounces feta cheese, crumbled (1 cup)

Steps:

To marinate the lamb, whisk together 4 tablespoons of the olive oil, the garlic and oregano in a medium baking dish. Add the lamb and turn to coat. Cover and let marinate in the refrigerator for at least 1 hour and up to 24 hours.
Heat your grill to high.
Remove the lamb from the marinade and season with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Turn the lamb over and continue grilling to medium-rare, 2 to 3 minutes longer. Remove to a cutting board, tent with foil, and let rest for 5 minutes before slicing into 1/2-inch-thick slices.
While the lamb is resting, brush each pita on both sides with the remaining 2 tablespoons oil and season with salt and pepper. Grill until golden brown and slightly crisp, approximately 30 seconds per side.
To make the salad, whisk together the lemon juice, vinegar, dill, salt and pepper to taste, and the honey in a large bowl. Slowly whisk in the extra-virgin olive oil until emulsified. Add the spinach, cucumber, tomatoes, olives and feta to the bowl and toss to combine.
Top each pita with some of the salad and top with several slices of the lamb.

LAMB SOUVLAKI SANDWICHES WITH GREEK SALAD AND TSATSIKI SAUCE

Lamb Souvlaki Sandwiches with Greek Salad and Tsatsiki Sauce image

Categories Sandwich Lamb Olive Tomato Broil Quick & Easy Yogurt Lunch Mint Cucumber Lettuce Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 21

Ingredients

For tsatsiki sauce
1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped (1 cup)
1 cup plain whole-milk yogurt
1 teaspoon fresh lemon juice
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
For lamb sandwiches
4 (6-inch) pita pockets, halved crosswise
1 (1/4-inch-thick) bone-in lamb steak from leg (1 1/2 lb), trimmed of excess fat
1/2 teaspoon salt
1/4 teaspoon black pepper
For Greek salad
1/2 lb romaine, torn into bite-size pieces
1/4 cup loosely packed fresh mint leaves
1 cup cherry or grape tomatoes, halved
1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
1/2 cup pitted Kalamata olives, halved lengthwise
2 tablespoons fresh lemon juice
1/4 cup olive oil

Steps:

Make tsatsiki sauce:
Purée cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.
Make lamb sandwiches:
Preheat broiler.
Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.
While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.

Tips:

Use high-quality ingredients for the best flavor. Look for fresh, flavorful lamb, crisp vegetables, and a tangy dressing.
Marinate the lamb for at least 30 minutes before grilling. This will help tenderize the meat and infuse it with flavor.
Grill the lamb over medium-high heat until cooked to your desired doneness. Lamb is best cooked to medium-rare or medium, as overcooking will make it tough.
Let the lamb rest for a few minutes before slicing. This will help the juices redistribute throughout the meat.
To assemble the wraps, start with a large piece of pita bread. Add a layer of lettuce, tomato, onion, and cucumber. Top with grilled lamb and drizzle with dressing.

Conclusion:

Grilled lamb Greek salad wraps are a delicious and healthy meal that are perfect for summer. They are easy to make and can be tailored to your own taste preferences. With a little planning, you can have a delicious and satisfying meal on the table in no time.