Mediterranean Lamb Salad Submitted by Don Cavness

* Serves 4 *


  • 1 lb. ground lamb
  • 2 Tbsp olive oil
  • Seasoning mix (see recipe below)
  • ⅔ cup water
  • 1 10-oz package prepared shredded cabbage
  • Avocado wedges
  • Tomato wedges
  • Tzatziki*
  • ¼ cup grated or shaved Parmigiano-Reggiano (or ½ cup feta cheese crumbles)
  • Fresh mint or fresh cilantro
  • Fresh parsley
  • Toasted pita bread points (there are many whole grain selections available)

*Tzatziki is a dip of Greek origin made from Greek yogurt, cucumber, mint, and garlic and may be found in the deli section of better grocery stores.

Recipe for Seasoning

  • 2 Tbsp (6 teaspoons) of good quality chili powder (ground dried red ancho is best: grind the whole dried pod in a blender, with or without the hot seeds, depending on heat preference.)
  • 5 tsp paprika
  • 4 ½ tsp cumin
  • 2 ½ tsp onion powder
  • ½ tsp of garlic powder
  • ⅛ tsp cayenne pepper
  • Combine all ingredients

Directions Preheat oven to 325 degrees; prepare seasoning recipe, and lightly sprinkle pita bread points with seasoning mixture and set aside. Add 2 tablespoons olive oil to skillet, cook meat on medium heat, stirring occasionally, until no longer pink. While lamb is cooking, place pita bread points on cookie sheet, bake 3 — 5 minutes at 325 degrees (avoiding scorching the seasoning on the pita points). Drain meat, stir in 2 ⅓ tablespoons (7 teaspoons) of seasoning mixture and ⅔ cup water, return to heat, stirring until blended (3-5 minutes)

Presentation Place 2 cups shredded cabbage in each bowl, alternate avocado slices and tomato slices around the outside, add ½ — 1 cup meat mixture, add ¼ of the cheese, top with 2 tablespoons tzatziki, garnish with fresh mint or cilantro leaves, and fresh parsley sprigs. Serve accompanied by lemon wedges and crushed Turkish Aleppo or Halaby pepper-infused extra virgin olive oil.

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