Shawarma Lamb Hummus Pita Nachos

Ingredients

Pita chips

• 4 pita breads, 6 inches across
• 2 tbsp olive oil
• ¼ tsp fine salt

Spiced lamb

• 1 lb ground lamb
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp smoked paprika
• ¼ tsp ground cinnamon
• ½ tsp fine salt
• ¼ tsp black pepper

Hummus and salad

• ¾ cup prepared hummus
• 2 tbsp fresh lemon juice
• 2 tbsp water
• 1 cup diced cucumber
• 1 cup diced tomato
• ¼ cup finely diced red onion
• 2 tbsp chopped parsley
• ¼ cup crumbled feta

Equipment

Two baking sheets, skillet, thermometer

Allergens and ingredient notes: Wheat, sesame, milk; check hummus and pita labels.

Step by step

1. Heat the oven to 375°F (190°C). Cut each pita into eight triangles; leave the layers attached. Toss all triangles with olive oil and their salt. Spread over two sheets in single layers and bake 10–14 minutes, switching tray positions halfway, until dry and crisp. Check early because thin pita browns quickly.
2. Put lamb and yellow onion in a skillet over medium-high heat. Cook 7–9 minutes, breaking lamb into small crumbles, until the meat is no longer pink and reaches 160°F (71°C). Spoon off excess rendered fat, leaving about 1 tbsp in the pan.
3. Stir garlic, cumin, coriander, smoked paprika, cinnamon, lamb salt, and pepper into the cooked lamb. Cook 1 minute over medium heat, stirring until aromatic. Keep warm.
4. Whisk hummus with 1 tbsp of the lemon juice and all the water until spoonable. In a separate bowl combine cucumber, tomato, red onion, parsley, and the remaining 1 tbsp lemon juice.
5. Spread the crisp pita on a large platter. Divide lamb over it, then add ribbons of all the thinned hummus. Spoon on the chopped salad and finish with feta. Serve immediately rather than letting the salad soak the chips.

The Devotti twist: Shawarma spices bloom in the lamb’s own fat; hummus becomes a measured drizzle instead of a thick layer hiding the chips.

Make ahead and storage

Store lamb and salad separately in the refrigerator within 2 hours; use within 3 days. Store cooled pita airtight at room temperature up to 2 days. Reheat lamb to 165°F (74°C), then assemble.

Image: AI-generated recipe illustration; homemade results and presentation will vary.