Best 5 Grilled Mediterranean Lamb Sandwich Recipes

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When the desire for Mediterranean flavors strikes, why not treat yourself to a juicy and savory grilled Mediterranean lamb sandwich? This sandwich is an explosion of flavors that combines the richness of marinated lamb with the freshness of Mediterranean vegetables. Savor the tender lamb that has been expertly seasoned and grilled to perfection, complemented by the crispiness of grilled vegetables and the tangy flavors of feta cheese and tzatziki sauce. All these ingredients come together to create a harmonious and satisfying sandwich that is sure to tantalize your taste buds. Get ready to embark on a culinary journey by exploring the best recipes for a grilled Mediterranean lamb sandwich – your taste buds will thank you!

Here are our top 5 tried and tested recipes!

GRILLED LAMB SANDWICHES



Grilled Lamb Sandwiches image

Provided by Guy Fieri

Time 2h

Yield 4 to 8 servings

Number Of Ingredients 22

1/2 tablespoon capers
1 teaspoon fresh oregano leaves
4 cloves garlic
2 cups plain unsweetened yogurt
2 tablespoons extra-virgin olive oil, plus more for grilling
1/2 teaspoon lemon zest
Salt and freshly cracked black pepper
One 3 to 4-pound leg of lamb, butterflied
1 sourdough baguette (use 2 if serving 8)
Harissa Mayo, for serving, recipe follows
Quick Pickled Sweet Cucumbers, for serving, recipe follows
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons store-bought harissa paste
1/2 teaspoon red wine vinegar
1/4 teaspoon ground cumin
Salt and freshly cracked black pepper
1 hothouse cucumber, finely sliced
1 teaspoon kosher salt
1/2 Fresno chile, halved lengthwise, seeded if desired and finely sliced
3/4 cup sugar
1 cup white vinegar

Steps:

  • Make the marinade by finely mincing the capers, oregano and garlic together. Add to a small bowl along with the yogurt, olive oil, lemon zest and some salt and pepper, stirring until well combined. Place the lamb in a large resealable bag and pour in the yogurt marinade. Mix it around so the lamb is completely coated all over. Squeeze out any air, reseal the bag and place in the refrigerator for at least 30 minutes, or up to overnight.
  • Preheat the grill to medium-high heat.
  • When the lamb is marinated, remove it from the bag and wipe off any excess with paper towels. Unfold the lamb, drizzle with a little olive oil and sprinkle well with salt and pepper on both sides; this will help form a nice crust. Grill for about 15 minutes, then flip once and cook for another 12 minutes on the second side until cooked through and you have some color on the lamb. When done, remove from the grill, tent with foil and let rest for 10 to 12 minutes before carving across the grain into thin slices.
  • Take the baguette and split horizontally lengthwise so you have long halves. Place on the grill to warm the bread through and get slightly crisp, about 2 minutes per side.
  • To assemble the sandwiches, smear the bread with Harissa Mayo, stack with slices of lamb and Quick Pickled Sweet Cucumbers. Place the top of the baguette on and slice the sandwich into quarters.
  • Mix the mayonnaise, sour cream, harissa, vinegar and cumin together in a large bowl and stir with a whisk to combine. Taste for seasoning and add salt and pepper as desired. Refrigerate and serve smeared on lamb sandwiches.
  • Add the cucumber slices and chile slices to a medium bowl and toss to combine.
  • In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.

GRILLED LAMB SANDWICH PLATTER



Grilled Lamb Sandwich Platter image

Provided by Lori Yates

Categories     Main Dishes

Number Of Ingredients 21

1 garlic clove, roughly chopped
4 ounces feta cheese
3/4 cup roasted red peppers
1/2 teaspoon red pepper flakes
1 garlic clove, roughly chopped
1 cup packed fresh parsley leaves and tender stems
1/2 cup packed fresh cilantro leaves and tender stems
2 tablespoons red wine vinegar
1/4 teaspoon kosher salt
Pinch of red pepper flakes
1/4 cup extra virgin olive oil
2 tablespoons dried oregano leaves
2 tablespoons ground cumin
2 teaspoons kosher salt
1/2 teaspoon cinnamon
1 boneless leg of American lamb, butterflied (about 3 to 4 pounds)
Arugula
Lemon wedges
Sweet banana wax peppers
Thinly sliced red onion
Rye bread

Steps:

  • Make the Zesty Feta Spread: In food processor, blend garlic, cheese, red peppers and red pepper flakes until well combined and nearly smooth.
  • Make the Chimichurri: In food processor, pulse garlic, parsley, cilantro, vinegar, salt and red pepper flakes until finely chopped. With processor running, drizzle in oil until all oil is incorporated.
  • Make the Lamb: Preheat outdoor grill for direct grilling over medium heat. In small bowl, combine oregano, cumin, salt and cinnamon. Rub all sides of lamb with spice mixture. Transfer lamb to grill and cook 25 to 30 minutes or until internal temperature reaches 135 degrees F for medium-rare, turning and rotating occasionally. Transfer lamb to cutting board, cover with foil and let stand 10 minutes before slicing (internal temperature will rise 10 degrees).
  • Assemble the Sandwich Platter: Thinly slice lamb and place on platter (cut only what you need for one serving per person, as meat dries out if it is pre-sliced). Arrange arugula, lemon wedges, banana peppers, onion, Zesty Feta Spread and Chimichurri on platter with lamb. Serve with sliced rye bread.

GRILLED LAMB KABOBS



Grilled Lamb Kabobs image

These Grilled Lamb Kabobs are a must for summer grilling. Lamb chunks are tossed in a Mediterranean marinade so they're tasty, tender & juicy!

Provided by Yumna Jawad

Categories     Main Course

Time 4h25m

Number Of Ingredients 11

1 yellow onion (½ grated and ½ cut into chunks)
3 garlic cloves (minced)
3 tablespoons olive oil
1 lemon (zested and juiced)
1 teaspoon cumin
¼ teaspoon ground paprika
¼ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon black pepper
1 ¼ pound boneless lamb loin or boneless leg of lamb (trimmed and cut into 1-inch cubes)
Fresh dill (for serving)

Steps:

  • In a large bowl, mix grated onion, garlic, olive oil, lemon juice, lemon zest, cumin, paprika, cinnamon, salt and pepper. Add lamb and toss to coat. Cover with plastic wrap and refrigerate 4-6 hours, preferably overnight.
  • Remove lamb from refrigerator 30 minutes before cooking. Preheat a grill or grill pan over medium high heat. Remove lamb from marinade, shaking off excess and wiping away any grated onion bits. Thread pieces onto metal or soaked wooden skewers with the onion chunks in between the lamb.
  • Grill until lightly charred, 4 minutes per side for medium rare. Remove from heat and serve with yogurt sauce or tzatziki or over rice.

Nutrition Facts : Calories 321 kcal, Carbohydrate 6 g, Protein 30 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 94 mg, Sodium 390 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 13 g, ServingSize 1 serving

GRILLED MEDITERRANEAN KEBABS ON PITA



Grilled Mediterranean Kebabs on Pita image

It was a nice warm day, and I had some lamb and inspiration hit! Naturally the desire for something nice and charred overcame me, but if you like, these can also be prepared in the broiler or oven.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 1h12m

Yield 4-5 serving(s)

Number Of Ingredients 21

1 1/2 lbs ground lamb (may use up to 50% ground beef chuck)
2 large eggs
1 large white onion, grated
5 -6 cloves garlic, minced
1/4 cup chopped fresh Italian parsley
1/2 lemon, juice of (without seeds)
1 tablespoon olive oil
1 1/2 tablespoons chopped fresh oregano (may use 1/3 amount dried)
1 1/2 teaspoons fresh thyme, minced (may use 1/3 amount dried)
1 1/2 teaspoons fresh rosemary, minced (may use 1/3 amount dried)
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
9 -12 metal skewers or 9 -12 bamboo skewers
9 -10 large warmed pita bread or 9 -10 large lavash bread, pieces
prepared tzatziki, sauce (buy this or you may use Greek Tzatziki) (optional)
crumbled feta cheese (optional)
chopped fresh Italian parsley (use heavily for the best effect) (optional)
chopped ripe tomatoes (optional)
minced white onion (optional)
za'atar spice mix (buy this or may use Za'atar) (optional)
cayenne pepper (optional)

Steps:

  • If using bamboo skewers, soak them submerged in warm water for 30 minutes to one hour before using.
  • Combine ingredients for kebabs in a mixing bowl and stir thoroughly or use hands to mix until all ingredients are evenly incorporated.
  • Prepare grill.
  • Oil your hands and make meatballs (koftas) or, if you prefer, torpedo shapes about 6-inches long and place these on prepared skewers (about 3 koftas per skewer) and set them onto waxed paper while finishing the others.
  • When all skewers are prepared, grill them over moderately hot coals (may also use broiler or oven, but will lose the char-grilled flavor), until cooked through, turning once.
  • Prepare sandwich by warming pita or lavash and placing three (4 if necessary) koftas on the bread or one torpedo, plus some of the tzatziki.
  • Sprinkle heavily with the parsley, add some feta cheese, some chopped tomato, a light sprinkling of minced onion, a few pinches of za'atar and cayenne (if you like it spicy, but the za'atar gives a nice flavor!) (Or you may use whatever toppings you prefer).
  • Roll up the bread without tearing it, wrap gently with foil or plastic wrap, and serve (I like to serve this with Greek Salad recipe#26384, and some fresh fruit, but lots of Greek and/or Middle Eastern recipes would go great with this!).

Nutrition Facts : Calories 944.1, Fat 47.5, SaturatedFat 18.8, Cholesterol 229.9, Sodium 1444.6, Carbohydrate 81.7, Fiber 4, Sugar 3.8, Protein 44.4

MEDITERRANEAN LAMB BURGERS



Mediterranean Lamb Burgers image

These burgers are juicy and full of flavor. Even people who don't really like lamb have enjoyed these burgers. You can double the recipe and freeze half of the patties in wax paper to eat at a later time. Fine to place on the grill frozen (just add to the cooking time).

Provided by HerbanSpoons

Categories     Main Dish Recipes     Burger Recipes     Lamb

Time 45m

Yield 4

Number Of Ingredients 16

1 pound ground lamb
½ pound ground beef
3 tablespoons chopped fresh mint
1 teaspoon minced fresh ginger root
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
1 (16 ounce) container Greek yogurt
½ lemon, zested
1 clove garlic, minced
½ teaspoon salt
1 large sweet onion, cut into 1/2-inch slices
4 slices green tomato
4 ciabatta sandwich rolls, sliced horizontally
1 (8 ounce) package feta cheese, sliced
8 baby arugula leaves

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Mix the ground lamb, ground beef, mint, ginger, 1 teaspoon garlic, 1 teaspoon salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape in to large patties. Set aside. Mix Greek yogurt, lemon zest, 1 clove garlic, and 1/2 teaspoon salt in a bowl; cover and refrigerate.
  • Cook the lamb and beef patties on the preheated grill until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place the slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
  • Spread yogurt sauce over the sliced ciabatta rolls. Assemble each burger by placing the patty on the the roll, and dividing the feta cheese slices over the patties. Top with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.

Nutrition Facts : Calories 808 calories, Carbohydrate 42.4 g, Cholesterol 187.3 mg, Fat 47.8 g, Fiber 2.7 g, Protein 50 g, SaturatedFat 23.7 g, Sodium 2031.1 mg, Sugar 9.9 g

Tips:

  • Use high-quality lamb for the best flavor. Look for lamb that is fresh, tender, and has a good amount of marbling.
  • Marinate the lamb in a flavorful mixture of herbs, spices, and olive oil. This will help to tenderize the lamb and infuse it with flavor.
  • Cook the lamb over medium-high heat to create a nice crust on the outside while keeping the inside juicy and tender.
  • Use a meat thermometer to ensure that the lamb is cooked to your desired doneness.
  • Serve the lamb sandwiches with a variety of toppings, such as grilled vegetables, feta cheese, tzatziki sauce, and hummus.

Conclusion:

Grilled Mediterranean lamb sandwiches are a delicious and easy-to-make meal that is perfect for a summer cookout or a weeknight dinner. The lamb is marinated in a flavorful mixture of herbs, spices, and olive oil, then grilled to perfection. The sandwiches are served with a variety of toppings, such as grilled vegetables, feta cheese, tzatziki sauce, and hummus. These sandwiches are sure to be a hit with your family and friends.

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