Dairy-Free Mediterranean Lamb Sandwich
Savor the bold and vibrant flavors of the Dairy-Free Mediterranean Lamb Sandwich, a wholesome twist on a classic favorite! This recipe features tender, perfectly seasoned ground lamb cooked with aromatic spices like cumin, coriander, and oregano, creating a savory filling that bursts with Mediterranean flair. Layered on warm, soft pita bread slathered with creamy dairy-free hummus, these sandwiches are topped with a refreshing tomato-cucumber salad, fresh parsley, and zesty pepperoncini peppers for a delightful crunch and tangy finish. Quick and easy to prepare in just 40 minutes, this dairy-free recipe is perfect for lunch, dinner, or meal prep, offering a balanced and satisfying dish that’s as nutritious as it is delicious. Perfect for those craving Mediterranean cuisine with a modern, allergy-friendly twist!
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Recipe Information
Ingredients
- 1 pound Ground lamb
- 0.5 Red onion
- 2 Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 rounds Pita bread
- 1 Tomato
- 0.5 Cucumber
- 0.25 cup Fresh parsley
- 1 tablespoon Lemon juice
- 0.5 cup Hummus (dairy-free)
- 0.25 cup Pepperoncini peppers
Instructions
Finely chop the red onion and garlic cloves.
In a large bowl, combine the ground lamb, chopped red onion, minced garlic, ground cumin, ground coriander, dried oregano, salt, and black pepper. Mix until well incorporated.
Heat olive oil in a large skillet over medium heat.
Add the lamb mixture to the skillet. Cook for about 10-12 minutes, breaking up the meat with a spatula, until browned and cooked through.
While the lamb is cooking, prepare the vegetables for the sandwich. Dice the tomato and cucumber, and roughly chop the fresh parsley.
In a small bowl, combine the diced tomato, cucumber, chopped parsley, and lemon juice. Set aside.
Once the lamb is cooked, remove from heat.
Warm the pita bread rounds in a clean skillet or toaster until soft and pliable, about 2 minutes.
Spread a layer of dairy-free hummus on each pita bread round.
Place a portion of the cooked lamb mixture on each pita.
Top each sandwich with the fresh tomato and cucumber mixture.
Add a few pepperoncini peppers for an extra kick of flavor.
Fold the pita to encase the fillings or serve open-faced.
Serve the sandwiches warm and enjoy your dairy-free Mediterranean lamb delight!
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.4 g | 170% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 4824 mg | 210% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 15.0 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 306 mg | 24% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2873 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
