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Greek Gyros

Yield 2 servings.

Ingredients

  • 6 ounces lamb leg cutlets (1/2 inch thick), cut into strips
  • 1/4 cup red wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup plain nonfat yogurt
  • 3 tablespoons grated peeled cucumber, drained
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon dried dillweed
  • Vegetable cooking spray
  • 2 green leaf lettuce leaves
  • 2 (8-inch) pita bread rounds
  • 1/4 cup seeded, chopped tomato
  • 1 tablespoon chopped green onion

Nutrition Information

  • calories 377
  • caloriesfromfat 17 %
  • fat 7 g
  • satfat 1.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 24.1 g
  • carbohydrate 48.9 g
  • fiber 0.0 g
  • cholesterol 55 mg
  • iron 0.0 mg
  • sodium 357 mg
  • calcium 0.0 mg

How to Make It

  1. Place lamb strips in a heavy-duty, zip-top plastic bag. Combine vinegar and next 6 ingredients, stirring well. Pour vinegar mixture over lamb; seal bag, and shake until meat is well coated. Marinate in refrigerator at least 8 hours.

  2. Combine yogurt and next 3 ingredients. Cover and chill. Remove lamb from bag; discard marinade. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add lamb; cook 2 to 3 minutes or until browned, stirring frequently. Drain and pat dry with paper towels.

  3. Place 1 lettuce leaf on each pita round; place half of lamb on each. Top each with 2 tablespoons tomato and half of yogurt mixture. Sprinkle with green onions. Roll up pita rounds and serve.

Cooking Light Light Cooking for Two