Randy Mayor; Melanie J. Clarke
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.
Yield:
4 servings (serving size: about 3 ounces lamb, 1 pita, and 2/3 cup sauce)
Nutritional Information
Calories
391
Caloriesfromfat
26 %
Fat
11.5 g
Satfat
3.5 g
Monofat
4.8 g
Polyfat
1.5 g
Protein
32.7 g
Carbohydrate
40.8 g
Fiber
5.3 g
Cholesterol
77 mg
Iron
4.4 mg
Sodium
742 mg
Calcium
117 mg
Ingredients
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
Preparation
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.
January 2004
