Pita with lamb and horiatiki salad

Ingredients:

Mutton

• 700 g lamb tenderloin, trimmed of fat
• 6 tbsp. l. olive oil
• 4 cloves garlic, coarsely chopped
• 2 tablespoons chopped oregano leaves
• 4 pita breads without a "pocket"

Horiatiki salad

• 1/2 cucumber, sliced
• 2 plum tomatoes, sliced
• 1/4 cup olives, pitted and chopped
• 110 g feta cheese, crumbled
• 2 tablespoons lemon juice
• 1 tbsp red wine vinegar
• 2 tbsp chopped dill, plus more for serving
• 2 teaspoons of honey
• 1/2 cup olive oil
• 200 g spinach

Preparation:

1. To marinate the lamb, combine 4 tablespoons of olive oil, garlic, and oregano in a medium baking dish. Add the lamb and toss to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 24 hours.
2. Preheat grill to high heat. How to use a grill Read more in the article.
3. Remove the lamb from the marinade, season with salt and pepper on all sides. Place on the grill and grill until golden brown and lightly charred, 3-4 minutes. Flip the lamb and continue grilling until medium-rare, another 2-3 minutes. Remove to a cutting board, cover with foil, and let rest for 5 minutes before slicing into 1/2-inch-thick slices.
4. While the lamb is resting, brush each pita on both sides with the remaining 2 tablespoons of vegetable oil, season with salt and pepper. Grill until golden brown and lightly crisp, about 30 seconds per side.
5. To prepare the salad, whisk together the lemon juice, vinegar, dill, salt and pepper (to taste), and honey in a large bowl. Slowly whisk in the olive oil until emulsified. Add the spinach, cucumber, tomatoes, olives, and feta cheese to the bowl and toss until combined.
6. Place a small amount of salad on each pita and top with a few slices of lamb.
   
   Horiatiki Salad on Pita Bread Recipe - Tapas with Greek salad.