Mediterranean Made Rights (Loose Meat Sandwiches)

Mediterranean Made Rights (Loose Meat Sandwiches)

Made  times

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 390 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 684 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  1. 16 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

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...

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 th...

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 th...

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 ...

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 ta...

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.

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, ...

Thank you for such a great recipe... This is my family's favorite meal!

delish! made homemade pita bread to go with and tatziki too. thanks for sharing! the whole family enjoyed

From around the web