Irresistible Stuffed Lamb & Feta Slider Pitas
Introduction
Embark on a flavor journey with these mouthwatering Stuffed Lamb & Feta Slider Pitas, an irresistible twist on the classic slider. This recipe combines the succulent taste of ground lamb seasoned with aromatic oregano and garlic, paired with the creamy tang of feta cheese stuffed at its core. Each bite provides a delightful balance of juicy lamb and salty cheese, all lovingly enveloped in a soft mini pita. The addition of fresh baby arugula and cool cucumber slices adds a refreshing crunch and a touch of healthy greens, making this dish a perfect party appetizer or a fun family meal.
To ensure the perfect sliders, you'll want to select high-quality lamb for its tenderness and subtle flavor. The feta cheese serves as a creamy, salty surprise that complements the well-seasoned lamb. Preparing the sliders involves shaping the lamb into balls and carefully encasing a decadent cube of feta inside each one. The key to achieving those tantalizing grill marks and a juicy interior is to preheat your grill to a medium setting, ensuring even cooking throughout.
Seek out seedless cucumbers for a crisp, easy-to-eat topping that marries well with the tang of a cucumber-yogurt dip, delivering a refreshing note. Ensure your pita bread is fresh and soft for the ideal texture contrast with the meaty sliders. Consider using a grill pan if outdoor grilling isn't an option, and don't forget the skewers—they not only add a rustic charm but make these sliders easy to handle!
Ingredients
- 2 oz chunk feta cheese: This crumbly, rich cheese adds a savory and creamy center to each slider, enhancing the lamb's flavor.
- 1 lb ground lamb: Essential for the tender, flavorful base of the sliders. Opt for fresh, quality lamb for best results.
- 2 teaspoons dried oregano: This herb imparts a fragrant, earthy aroma, complementing the lamb perfectly.
- 2 teaspoons garlic powder: Adds a subtle kick and depth of flavor to the meatballs.
- 1 tablespoon extra-virgin olive oil: Used for grilling, this oil contributes to a beautiful crust and additional flavor.
- ½ seedless cucumber: Thin slices provide a crisp, fresh contrast to the rich lamb.
- ½ cup cucumber-yogurt dip: Offers a cool, tangy sauce that complements the warm flavors of the sliders.
- 24 mini pitas: Soft bread that hugs each slider, perfect for containing all the deliciousness.
- ½ cup baby arugula: Adds a peppery freshness that cuts through the meat's richness.
- 12 (4-inch) wooden skewers (optional): Handy for keeping sliders assembled and easy to serve.
Step-by-Step Instructions
- Preheat your grill: Whether using an outdoor grill or a grill pan, set it to a medium heat to ensure even cooking. If using a grill pan, preheat it on the stove until hot.
- Prepare the feta cheese: Cut the chunk feta cheese into 12 cubes, approximately ½-inch each. Set these aside.
- Mix the lamb: In a large mixing bowl, blend the ground lamb with dried oregano and garlic powder until well combined. Divide and shape the mixture into 12 evenly sized balls.
- Stuff the sliders: Gently press a cube of feta into the center of each lamb ball, carefully rolling the meat around the cheese to fully enclose it. The goal is to completely cover the cheese without any peeking out.
- Oil the sliders: Coat each slider evenly with extra-virgin olive oil to prevent sticking and enhance browning.
- Grill the sliders: Place the lamb sliders onto the heated grill or grill pan. Cook for 10-12 minutes, turning occasionally to ensure all sides are marked and the internal temperature reaches 160°F.
- Prepare the cucumbers and pitas: While the sliders cook, slice the cucumber into 12 rounds. Spread a generous amount of cucumber-yogurt dip on one side of each mini pita.
- Assemble the sliders: On one pita half, layer the cucumber slice, a lamb slider, and a few arugula leaves. Top with another pita half and secure with a skewer if desired.
- Serve and enjoy: Present these delightful sliders at your table immediately, allowing guests to savor the warm, rich flavors balanced with cool cucumber and creamy yogurt dip.
Tips for Troubleshooting
- Too thick? The sliders might puff up if overworked. Flatten them slightly before grilling.
- Too spicy? If the oregano or garlic is too intense, balance the flavors with an additional dollop of cucumber-yogurt dip.
- Difficult to unmold? If the sliders are hard to release from the grill, ensure they've developed a proper crust before attempting to flip, and gently use a spatula to free them.
- Cheese leaking out? Make sure the feta is completely enclosed by the lamb mixture, and avoid over-handling the sliders once they've hit the grill.
Ideas for Pairing with the Recipe
- Side dishes: Consider a simple Greek salad with tomato, olives, and feta to mirror the Mediterranean flavors present in the sliders, or crispy baked sweet potato fries for a sweet counterpoint.
- Drinks: A glass of chilled white wine, like a Sauvignon Blanc, will enhance the dish's rich flavors. For a non-alcoholic option, try a mint lemonade for refreshment with a citrusy twist.
- Desserts or garnishes: Follow up with a light dessert like honey yogurt parfaits with granola for a sweet and crunchy finale, or serve the sliders with a sprinkle of fresh parsley for garnish.
How to Store Properly
- For refrigeration: Store cooked sliders in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to preserve moisture.
- For freezing: Freeze uncooked, formed meatballs on a baking sheet. Once frozen, transfer to a freezer bag. Thaw before grilling for best results.
- Cucumber and pita storage: Keep sliced cucumbers and extra pitas in separate airtight containers for freshness, and use within 2 days.
FAQs
- Can I make these sliders ahead of time? Yes, prepare the meatballs ahead and refrigerate them. Grill just before serving to ensure they are warm and juicy.
- What if I don't have a grill? You can bake the sliders in a preheated 425°F oven for 18–20 minutes until reaching 160°F.
- Are there vegetarian alternatives? Replace lamb with plant-based ground meat alternatives and skip the feta, or use plant-based cheese for stuffing.
- Any substitutes for feta cheese? If feta isn't available, try a similar brined cheese like paneer or halloumi for a delicious variation.
