Street Chic Egyptian Lamb Pita

Lamb on the Go! Egyptian chic street food, perfect for lunch, dinner or summer BBQ! @danielleomar

This is a special guest post by my lamb-eating husband! Lamb is a staple in Hany’s diet. He not only grew up eating it, he always orders it when we’re out, and he grills it up quite frequently at home. So when Mountain States Rosen asked to sponsor a post for their Lamb on the Go campaign, I couldn’t resist getting Hany’s help. I also want to make sure you get a chance to enter the Mountain States Rosen and American Lamb Board’s awesome #MSRlambrocks hammock giveaway! Scroll down to the bottom to enter.

If you read my blog you know I’m mostly plant-based. But that doesn’t mean my family doesn’t eat meat and poultry. They sure do. Because of that, I need to know which brands share my same values. I want to know how the animals are raised, treated and fed. Were they given hormones and antibiotics? Were they pastured-raised? These are some of the things that matter to me.

How does Mountain States Rosen lamb stand up?

  • Mountain States Rosen are American lamb producers. Multi-generational family rancher-owners raise Cedar Springs and Shepherd’s Pride lambs across the American West, from the valleys of the Rocky Mountains to the prairies of Texas to the coastal plains of Oregon.
  • Mountain States Rosen is the only lamb and veal company in the U.S. to receive the top rated food safety and quality certification (SQF Level 3)
  • Lambs receive the utmost care, healthy exercise, and a nutrient-rich, 100% vegetarian diet
  • There are no added or artificial ingredients
  • Mountain States Rosen lamb-raising practices preserve green open spaces and promote sustainable agriculture
  • Many ranches still employ nomadic shepherds who walk for miles on end watching over the sheep in the fresh air and allowing them to graze naturally on wild grasses and flowers
  • Shepherd’s Pride lambs are raised without any added hormones or antibiotics

Find a Cedar Springs or Shepherd’s Pride retailer near you and more flavorful and street-chic Lamb on the Go recipes on the Mountain States Rosen website.

So let’s move on to some lamb-making, shall we?  

lamb pita sandwich

Hey readers, Hany here as your guest blogger. As a lamb connoisseur and lifelong lamb eater, I’ve got some tips for making the best tasting lamb pita. For me, the most important part of any sandwich is flavor, and that’s going to come from the marinade. The marinade I used for this recipe is the same one my Egyptian mother has made for years and years. It’s tried and true and imparts great flavor on the lamb. The butterflied boneless leg I used in this recipe is a great choice for other dishes, too. It would be equally delicious slow roasted in the oven for Sunday dinner.

I really enjoyed grilling up this Shepherd’s Pride Lamb. The consistency is super smooth and the taste isn’t too strong. Growing up, my mother would always give the lamb a vinegar wash to help get rid of the “gamey” flavor. This lamb is so smooth-flavored, tender, and juicy the vinegar wash just isn’t necessary.

A tip for making this Street Chic Egyptian Pita Sandwich is to not skimp when cutting the medallions for your skewers. Once they grill up they will shrink quite a bit and you don’t want wimpy little medallions in your sandwich. You want nice meaty pieces so cut them into about 1 1/2 inch cubes.

Another tip is to brush the lamb skewers with a little oil before grilling. This will give your sandwich that “street food” feel and also adds great grill flavor.

Here’s the recipe:

Street Chic Egyptian Lamb Pita

Street Chic Egyptian Lamb Pita


  • 1 butterflied Cedar Springs or Shepherd’s Pride boneless leg of lamb, trimmed of fat
  • Assortment of grilling veggies: red bell peppers, mushrooms, red onion, tomato, etc.
  • For the Marinade:
  • 2 cups plain yogurt
  • 1 Packet onion soup
  • 1 Teaspoon cardamom
  • 2 Tablespoons fresh mint, finely chopped
  • 1 Tablespoon fresh rosemary, chopped
  • 2 Tablespoons freshly ground pepper
  • 2 Tablespoons fresh lemon juice


  1. Rinse the lamb well with water and pat dry.
  2. In a large bowl, combine marinade ingredients. Coat the lamb well with the marinade and place into a Ziploc-type bag. Pour in any remaining marinade, remove the air from the bag, and seal. Refrigerate at least 8 hours or overnight.
  3. When ready to grill, remove lamb from fridge, place on a plate and let sit on counter (discard marinade).
  4. Heat up the gas grill to 400 degrees. Cut up your vegetables for the skewers. Season with salt and pepper, if desired.
  5. Slice lamb into large cubed medallions (they will shrink up). Run lamb and vegetables through skewers lengthwise.
  6. Once the grill is ready, oil the grates with a paper towel dabbed in vegetable oil. Brush the skewers with oil, too.
  7. Grill skewers, turning over occasionally, for 4-6 minutes or until desired doneness.
  8. Transfer lamb to a cutting board and remove skewers. Let lamb stand for about 5 minutes. Remove from skewers and build your sandwich using toasted whole wheat pita. Top with tzatziki sauce, if desired.

Don’t forget to enter the #MSRlambrocks giveaway to win a premium hammock stand and hammock! Just click on the image below and you’ll be directed to the sweepstakes page! Good Luck! 


roasted corn salad with avocado and Yogurt lime dressing and grilled corn roundup from @danielleomar

The Best Ever Grilled Corn Recipe Roundup

Grilled corn. A summer standby and family favorite. Although delicious straight off the cob, I thought it would be fun to highlight some other delicious ways to enjoy this summer ritual. From salsas to tacos to fritters, this might be the best grilled corn roundup ever.

But first, let’s start out with the basics. If you’ve actually never grilled corn before, here is the basic recipe:

Hot to grill corn:  You want to use shucked corn because it will give you the grilled flavor you’re after. If you grill it with the skin on or in foil, you don’t get that yummy char. Brush shucked ears of corn with oil (optional). Grill cobs over medium-high heat, turning often until seared in spots and fork tender, about 10 minutes. Remove from grill and season each cob with sea salt and butter, if desired.

Once you’ve got your corn grilled up, here are a few fabulous things you can do with it:
Roasted Corn Salad with Avocado tossed in a lime yogurt dressing! Perfect picnic dish! @danielleomar

I created this creamy and super flavorful grilled corn and avocado salad for my Inspired Vegetarian column over at Healthy Aperture. This is a Mexican-inspired side dish that would be a great side for tacos and Sangria. You can get the recipe here.

Cilantro Lime Shrimp Tacos with Roasted Corn Slaw and Roasted Jalapeno Crema

Speaking of tacos, Closet Cooking’s shrimp tacos with grilled corn and guacamole crema look amazing. You can grill up your shrimp and your corn at the same time! Get the recipe here.


Salsa is my go-to appetizer all year round and The Minimalist Baker has a gorgeous version using grilled corn! Get the recipe here.

Grilled brie and grilled corn

Speaking of appetizers, Justine of Cooking and Beer combines grilled brie and grilled corn together. I think this awesomeness pretty much speaks for itself. Get the recipe here.

Corn & Basil Cakes with Lemon Yogurt Sauce

Sick of salad and salsa? Try these fun corn fritters from Jessica at Nutricilicious. What a delicious way to to use up an abundance of summer corn! Get the recipe here.

healthy-mexican-casserole -- grilled corn roundup @danielleomar

Are you a casserole kind of gal? Then this cheesy Mexican dish from Pinch of Yum is for you. It’s healthy corn decadence! Get the recipe here.

guilt free, fat free potato corn chowder

Looking for some comfort food? I’ve got you covered with my Corn and Potato Chowder. I used frozen corn but how good would this be with some fresh grilled corn? Yum! Get the recipe here.

poblano peppers and grilled corn

This dish from Flourishing Foodie could suffice as a main meal. I love that she used poblano peppers! They are a favorite. Mixed with black beans, quinoa, and grilled corn, this sounds like dinner to me. Get the recipe here.

These next few recipes highlight unique and delicious ways to take your salad to the next level by adding grilled corn:

grilled corn buddha bowl

This summer Buddha bowl from Rachael at Avocado a Day is an easy way to create a filling and satisfying summer meal. Get the recipe here.

Grilled corn caesar salad

Who doesn’t love a Caesar salad? Jessica of How Sweet It Is really brought the sunshine into this classic dish. Get the recipe here.

grilled corn and peaches salad

And finally, what says summer more than peaches and grilled corn? This creative salad from A House In The Hills is going to be a staple on my dinner table for sure! Get the recipe here.



Wild Blueberry Pasta with Peas and Microgreens

Pasta Salad with Wild Blueberries

This pasta salad is sure to please all summer long. It’s antioxidant rich, high in fiber, super flavorful, and so pretty to look at!

Pasta Salad with Wild Blueberries

I love cold pasta, especially when the weather gets warmer. It’s the perfect way to highlight the best of what spring and summer has to offer. For this pasta salad I used English peas from Trader Joe’s and my favorite microgreens from Whole Foods. I also snuck in a ton of fiber by using a whole grain Orecchiette. The Orecchiette was a perfect fit because the English peas and Wild Blueberries naturally fall right into the “little ears” of the pasta. If you can’t find those, the shell style pasta would work great, too! Any veggie would also work with this dish, as would your favorite microgreen for the base. The “drunken goat cheese” added a tangy flavor and holds up well being tossed around in the pasta.

Wild Blueberry Pasta with Peas and Microgreens

Hany is not a huge fan of whole grain pasta so it was kind of fun disguising it by stirring in a cup of Wild Blueberries, which turned the unappetizing brown pasta salad into a gorgeous purple!

Wild Blueberry Pasta with Peas and MicrogreensSo the next time you have veggies in your fridge that need cooking (I know you do) just steam ’em up and toss them into a cold pasta salad. Chopped baby spinach or baby kale would be great, as would sauteed asparagus, broccoli, roasted corn, or zucchini. Then just toss it all together with a vinaigrette dressing. So simple and such a great way to use up your produce!

Wild Blueberry Pasta with Peas and Microgreens

I created this pasta salad for the folks over at Wild Blueberries, so head over there by clicking here to get the recipe. Enjoy!