Try these Greek Lamb Hummus Pitas for one unforgettable dining experience at home. The whole family will love these pitas.
Sandwiches and salads make quite the appearance around the table during lunchtime. They are easy and something that everyone enjoys eating in our house. I’ve never been a huge fan of mustard and there is NO way that I would ever put mayonnaise straight on my sandwich or burger. For the past several years I’ve been adding hummus to my lettuce wraps to add some extra flavor and to include a dressing to it. Sandwiches, burgers and hotdogs, on the other hand, were always enjoyed dry, but now the times have changed.
Sabra has a new product out there called Sabra Spreads. It comes in three different varieties: Garlic Herb, Sea Salt and Cracked Pepper and Honey Mustard. Think hummus in a bowl, but to make things easier they put it in a squeezable bottle ready to be spread out on some bread.
My personal favorite is the garlic herb and my husband being a huge fan of pepper went for the Sea Salt with Cracked Pepper spread. Since the garlic herb spread was my favorite, it just made more sense to pair it with these Greek Lamb Hummus Pitas. These are easy to make and can be served for lunch or dinner for the entire family. We even had some leftovers for lunch this week. You can switch up the toppings if your kids don’t like red onions or feta cheese. Feel free to incorporate other items that suit your families needs. It’s also a good way to get your kids to try lamb by putting it in a meatball form.
ENJOY ~ Meagan
Greek Lamb Hummus Pitas
- 1 pound ground lamb
- 1 large egg
- 3/4 cup crumbled feta cheese
- 1/2 cup chopped parsley
- 1/2 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 6+ pita bread
- Sabra Garlic Herb Hummus Spread (bottle)
- 1 cucumber, thinly sliced
- 1/2 red onion, thinly sliced
Extra toppings: parsley and feta crumbles
In a bowl combine lamb, egg, feta cheese, parsley and salt. Using your hands create small tablespoon size balls.
Add olive oil to a nonstick skillet over medium heat. Add the balls and cook for 2-3 minutes on each side. Remove from pan once they hit 165 degrees F for internal temperature.
Heat pita bread in oven to warm or place in microwave for at least 15-20 seconds. Add 1-2 tablespoons of Sabra spread on the tops of each warmed pita bread. Top with cucumber and red onions slices. Add 2-3 meatballs to each pita bread and then top off with additional parsley and feta crumbs.
Disclosure: This is a sponsored post for Sabra. All opinions are 100% my own and I appreciate your support on the brands that I love.