Stuff whole wheat pitas with savory strips of lamb and a cool cucumber and yogurt tzatziki sauce for a fresh and flavorful meal from the Mediterranean. Try the recipe with chicken, too.
2 teaspoons olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon bottled minced garlic
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 pound boneless leg of lamb, cut into (3/4-inch) cubes
1 1/2 cups finely chopped seeded cucumber
1 tablespoon fresh lemon juice
1/8 teaspoon black pepper
1 (6-ounce) container plain low-fat yogurt
4 (6-inch) whole wheat pitas
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Combine rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lamb, tossing to coat. Add lamb mixture to pan; sauté 4 minutes or until done.
While lamb cooks, combine 1/4 teaspoon salt, cucumber, lemon juice, 1/8 teaspoon pepper, and yogurt. Divide lamb mixture evenly among each of 4 pitas, and drizzle with sauce.
I love tzatziki, so anything with that on it is going in my belly! This is a great base recipe to add things to--hummus, roasted red pepper, thinly sliced red onion, baby greens, and sliced cherry tomatoes spruce it up and add some crunch!
We loved this recipe! I substituted lamb with chicken breast which I sliced into thin pieces (like gyro meat) and then seasoned with recipe ingredients and sauteed. I served on warm whole wheat pita with store bought tzatziki sauce (since the reviews on the sauce stated it wasn't so great) and sliced tomato. I served them with Cooking Light's Rosemary Split Peas soup (my all time favorite!!)Made a quick, healthy, delicious dinner that tasted like I got take out from our favorite Mediterranean restaurant. Will try with lamb next time and will make again and again!
Very good and very authentic!!! Tastes just like I was at a restaurant!!! I did slice the meat a little bit thinner before putting in my pita bread. We made our own homemade tzatziki, that is just heavenly!!!