Greek-Style Nachos Recipe (2024)

I wanted the sauce to be more like Tzetziki (sp?), so I added garlic. Out of family of six, three love sauce, one thinks too salty. Might be interesting to try with traditional tzetziki next time. Also - served more like tacos this time - with all the stuff in separate bowls so people could make their own combinations. Bigger hit as a result.

Skip the lamb.

Cook up some nicely chopped "meaty" mushrooms, like Portobello or cremini. Be sure the water released is cooked off so the mixture won't be too soupy.

I'll make this again but will use the juice from half of the lemon. Juice from the entire lemon seemed to overwhelm the flavors of the sauce's other components.

this was really very easy and good but my lemon was probably too juicy since the sauce was very thin and i noticed it too late. Now i'm using the leftover for salad dressing and that is quite good.

This is an easy meal, but our family quickly decided we like it equally well with purchased pita chips!

You can also put the meat, sauce, and vegetables into untoasted pita halves. These pita sandwiches would be less messy to eat but just as tasty as the nachos.

I skipped cooking the onions with the lamb and used a whole pound of lamb. Tossed all the veg together adding shallot, as a kind of salsa. Theeeeen, layered pita, lamb, dollops of baba ganoush, drizzles of the sauce(as it turned out thinner than expected), and lastly the veg mix. I had enough to layer that way 3 times, with a final sprinkle of feta. Oh and the store was outta mint, so I used tarragon. Everyone was way into it. Will def make it again.

A big hit in my house. We live near Armenian grocery stores, and I found that adding Turkish pepper and sumac to the lamb greatly enriched the flavor. The pita we buy there is also much thinner than the puffy stuff we get in grocery stores. This recipe served two of us for dinner, not four. We will make this again and again.

Made it using lamb chorizo... it was fabulous!

This dish is great for entertaining and you can offer a vegetarian option with hummus instead of the lamb mixture and all the same toppings.

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!

Followed tip from other baker- swapped lamb for portobello mushrooms. Delicious. Would add though- no need for oil on pita since you topple with so much goodness. In addition added olive hummus to the toppings.

This dish is great for entertaining and you can offer a vegetarian option with hummus instead of the lamb mixture and all the same toppings.