Lamb Pockets with Cucumber Topping

Oxmoor House
8 servings (serving size: 1 pita half)


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1 cup grated cucumber
1/2 cup plain low-fat yogurt
1/4 teaspoon seasoned salt
1/4 teaspoon dried dillweed
1 pound ground lamb or ground round
1/4 cup chopped onion
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup chopped tomato
1/4 cup sliced green onions
4 (6-inch) whole wheat pita bread rounds, cut in half crosswise
8 green leaf lettuce leaves


Press cucumber between layers of paper towels to remove excess moisture. Combine cucumber, yogurt, seasoned salt, and dillweed; cover and chill.

Cook meat, chopped onion, and garlic in a large nonstick skillet over medium-high heat until meat is browned, stirring until it crumbles. Drain, if necessary. Stir in 1/4 teaspoon salt and pepper.

Combine tomato and green onions. Line each pita half with a lettuce leaf; top evenly with meat mixture, cucumber mixture, and tomato mixture.

Created date

April 2008

Nutritional Information

Calories 195
Caloriesfromfat 0.0 %
Fat 4.9 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 16.8 g
Carbohydrate 20 g
Fiber 1.3 g
Cholesterol 41 mg
Iron 0.0 mg
Sodium 346 mg
Calcium 0.0 mg