Mediterranean Made Rights (Loose Meat Sandwiches) Recipe -
Mediterranean Made Rights (Loose Meat Sandwiches) Recipe
  • READY IN 1 hr

Mediterranean Made Rights (Loose Meat Sandwiches)

Recipe by  

"Where I live loose meat sandwiches are know as made rights, this is a Mediterranean take on this favorite. You can use tzatziki sauce (cucumber/yogurt sauce used on Gyros) in place of the feta sauce to give it a more gyro kind of touch."

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Ingredients Edit and Save

Original recipe makes 6 sandwiches Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Heat the olive oil in a large skillet over medium-high heat. Stir in the lamb, and cook until it begins to crumble. Add the onions, and continue cooking until the lamb has browned and the onions have softened, about 5 minutes more. Drain off any excess fat, then reduce the heat to medium-low, and stir in 1 teaspoon lemon zest, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir 1/4 cup lemon juice into the water, then pour 1/4 cup of this mixture into the lamb. Cook until the liquid has mostly evaporated, then stir in another 1/4 cup, and cook again until mostly evaporated. Continue adding the liquid 1/4 cup at a time until you have used all of it. This should take about 30 minutes in all. The meat should look moist, but not be sitting in liquid.
  2. While the meat is cooking, make the feta sauce by placing the yogurt, feta cheese, 1 tablespoon lemon juice, 1/4 teaspoon dried oregano, 1/4 teaspoon garlic powder, and 1/4 teaspoon lemon zest into a blender. Puree until smooth, then season to taste with salt and pepper. Set aside.
  3. Spoon the lamb mixture onto warmed pita bread. Top with the feta sauce to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 01, 2008

It is my recipe so of course I love it. But they changed a few things when they published it. Step one, when adding seasonings, add lemon zest, not juice. Plus, you need 6 pieces of pita for 6 servings. Good condiments to serve along side are extra feta crumbles, chopped tomatoes, sliced black or kalamata olives.

Most Helpful Critical Review
Jul 28, 2014

We'd never had lamb before and since we are adventurous eaters who enjoy trying new foods, we thought we'd give it a whirl. I went with this recipe because it sounded simple enough and it didn't have any negative ratings. I prepared them exactly as directed and served them with black olives and tomatoes as suggested. I don't know if it is the recipe or just the lamb, but we don't plan on eating this, or lamb, ever again.


16 Ratings

Sep 08, 2009

The meat seasoning is perfect, like a gyros. It is important to note something about the sauce, though. Grocery-store yogurt, when blended, turns to liquid, which is what I forgot when making this. Far better to blend the feta and seasonings into a small bit of yogurt, then gently stir in the additional yogurt. This is wonderful served with sliced fresh onion in it, and a cucumber-tomato salad. ***Last note: This may be six servings, but it does not serve six people!! (Unless each person is fine with only about 3 tablespoons of meat!) =)

Jul 08, 2008

My husband loved this. We didn't have pitas and are watching carbs so we just ate it without. It was very good. My husband kept talking about this on and off all night. He wanted to finish up the pan of it. We didn't have lamb so just used hamburger. Followed recipe as it was posted. Very good Will make again

Nov 10, 2008

Very good! will certainly make again. I ended up putting the meat in the food processor just so it was a very fine grind and the flavor was excellent. I even messed up and added the water all at once and it was still great. Didn't change a thing.

Jul 23, 2009

I used turkey instead of the lamb, and tortilla shells instead of the pita bread. The smell is delightful! The meat mixture goes well with the yogurt-feta cheese sauce to create a wonderful tasting meal! Next time, we will try it with the lamb!

Jun 30, 2009

These were good, but not quite what I was hoping for. If I make them again, I don't think I will use the olive oil when browning the lamb, as I think it made it kind of greasy.

Mar 14, 2011

Excellent recipe - used grass fed lamb and the recipe ingredients as described, but increased the herbs used by 50% (though that may be that a lot of our herbs and spices are several years old, thus not as pungent as especially fresh ones). We loved it. A great use of ground lamb. We did not make the dressing but used a commercially marketed tzaziki instead and served on naan with the tzaziki.


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  • Calories
  • 390 kcal
  • 20%
  • Carbohydrates
  • 33.1 g
  • 11%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 21.2 g
  • 42%
  • Sodium
  • 684 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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