This is one of those dishes that when making I kind of knew that it wouldn’t go over great with the little ones. The feta can be kind of tangy. The olives and capers are pretty briny and not many kiddos (or at least mine anyway) are huge fans of tomatoes and lettuce. That being said, I made it anyway.

Ingredients:
1 pound ground lamb
3 cloves garlic, minced
1/2 medium yellow onion, diced
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices flat bread
1/4 cup extra virgin olive oil
1 - 1 1/2 cups crumbled feta cheese, pulsed in food processor
1/2 cup sliced kalamata olives
1 cup seeded and diced tomatoes
1 tablespoon non-pareil capers, rinsed
chopped fresh oregano

Instructions:
Cook lamb in a skillet over medium heat just until it starts to brown. Add garlic, onions, dried oregano, salt and pepper. Cook until lamb is cooked through.

Heat a grill or grill pan to medium-high heat.

Brush both sides of the flat bread with olive oil. Place flat bread on grill for 1 - 2 minutes or until grill marks appear. Flip bread. Top each pita with 1/4 cup feta cheese, 1/4 of the cooked lamb, sprinkle with olives, tomatoes and capers. Cook 2 more minutes or until cheese starts to melt slightly.

Remove from grill, top with more feta, lettuce and fresh oregano. Slice and serve.


Notes
Update ~Here~