Greek-Style Nachos

Absolutely delicious. I made the sauce the day before to save some time and used gluten free pita crackers instead of actual pita. The tomatoes and cucumbers elevated it 5 stars!!! (Ps I salted the tomatoes before I added them) ❤️

Cut the lemon juice by half and liked the resulting consistency. Added a little cinnamon with the cumin and we liked that. Instead of layering this all together on a big platter, it's good to serve this buffet style so folks can build their own. That way the dairy free folks and the meat free folks can have at it. Leftovers are also easier to store if it's not all assembled.

This is a wonderful recipe concept, but a little uneven on the execution. I liked it much better the second time with some modifications: -Double the lamb, onion, and cumin to make it a main course. -Don't bother making your own pita chips. Mine came out greasy and never quite achieved chip texture. Store bought is fine. Also worth trying wrapped in lavash or stuffed in pita pockets. -Halve both the lemon and olive oil in the sauce. Feta is already salty, so consider omitting salt there as well.

Great appetizer! Made without lamb. It's colorful, fresh, and fun.

I made pitas from scratch. I took another person’s recommendation to add garlic; I minced two cloves and then macerated in the lemon juice & zest. Also, I didn’t follow the sauce recipe proportions but instead aimed for the consistency I wanted (not too thick, not too thin). As a final touch, I included a few shakes of Penzey’s Greek seasoning to sauce and Za’atar to meat. Great additions! Added salt to cucumber & tomatoes and let drain. My mistake: overroasting pitas. Follow the recipe on that.

We make tzatziki a lot as it’s my son’s favorite, and he described this sauce as “exquisite.”

Made this without lamb because I wanted a lighter appetizer. Very well received! Definitely will make again.

We substituted beyond meat with garlic for the lamb. Also used some cilantro as a sub for parsley. Delicious!

I am interested in trying this recipe. It is different than anything we've done before. We have never blended everything together before. Our family likes tzatziki sauce with yogurt and chunkier cukes, with feta cheese as an option. It's the recipe we've used for about 40 years. I guess if you're not used to Greek cooking or looking for "one stop shopping" this would work well.

Use purchased pita chips, juice of 1/2 lemon

I made a couple of modifications that we really enjoyed. First, I reduced both the amount of olive oil and lemon juice in the sauce to address the thinness that others mentioned (I also used fat free Greek yogurt and did not find myself missing the fat). Second, I used mushrooms in place of the ground lamb and roasted it with the onions at 425 F like in the "Vegetarian Mushroom Shawarma Pitas" recipe. Both modifications worked well, but I hope to try the ground lamb next time!

Added a clove of garlic to the onion mixture. After adding and browning lamb drained meat mixture as was greasy. A lot of fat drained. Also used Arabic spices instead ( had the mix). Made double, froze half! Great!

I have made this wonderful concoction so many times, I've lost track. It is always a winner. I've shared the recipe with so many friends. My only note is that the full milk yogurt makes the sauce very thick. I prefer using a low or no fat yogurt. Easy to make ahead and warm the meat in the micro prior to serving.

I've made this numerous times; every time I get my hands on some ground lamb. I have several other recipes using the lamb but this is one of my favorites. It's easy. fresh. light, with terrific flavors featuring a nod to the traditional Greek dishes that bless summer. I don't change a thing, except maybe add a bit of garlic. And raise a glass of cold retsina.

I substituted the lamb for chicken. So good!