INGREDIENTS
4 pounds American Lamb, ground
1-1/4 pounds Onions, chopped
2 tablespoons Garlic, minced
1 tablespoon Oregano, dry
1 tablespoon Paprika, smoked
2 teaspoons Fennel seeds, toasted, crushed
1 teaspoon Black pepper, cracked
Kosher salt as needed
1 gallon, 2 cups Pita chips, plain
3 cups Tomatoes, fresh, ripe, diced
1-1/2 cups Scallions, sliced
1-1/2 cups Feta, crumbled
1-1/2 cups Kalamata olives, pitted, sliced
1-1/2 cups Yogurt, Greek-style, nonfat
12 Mint sprigs
DIRECTIONS
In large rondo or deep skillet, cook lamb over medium-high heat until almost completely browned. Stir in onions, garlic, oregano, paprika, fennel and pepper; continue to cook until onions are almost golden. Adjust seasoning with salt as needed. Remove from heat; keep warm until ready to serve.
For each serving, place 1-1/2 cups warmed pita chips on small platter or dinner plate; top with 1 cup lamb-onion mixture. Sprinkle with 1/4 cup tomatoes, 2 tablespoons scallions, 2 tablespoons feta and 2 tablespoons olives. Top with 2 tablespoons yogurt and garnish with mint. Serve hot.
