Greek Pocket Bread Sandwiches with Lamb

Norman A. Plate

Notes: To slice cucumbers quickly, use a food processor.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 471
  • Calories from fat: 27%
  • Protein: 42g
  • Fat: 14g
  • Saturated fat: 5.2g
  • Carbohydrate: 41g
  • Fiber: 1.8g
  • Sodium: 729mg
  • Cholesterol: 118mg


  • 1 1/2 pounds ground lean lamb
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh or 3/4 teaspoon dried oregano leaves
  • About 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cucumbers (each 3/4 lb.)
  • 1/2 cup plain low-fat yogurt
  • 3 tablespoons minced fresh mint leaves
  • 2 tablespoons lemon juice
  • 4 pocket breads (about 6 in.), cut in half crosswise


  1. 1. In a bowl, mix lamb with garlic, oregano, 1/2 teaspoon salt, and pepper. Shape mixture into 8 equal oblong patties, each about 1/4 inch thick.
  2. 2. Place patties on a rack in a broiler pan. Broil 4 to 6 inches from heat until meat is browned on each side and just barely pink in center (cut to test), 7 to 10 minutes total.
  3. 3. While lamb patties cook, peel cucumbers and thinly slice. Mix slices with yogurt, mint, and lemon juice to make a cucumber salad.
  4. 4. On each of 4 plates, place 2 lamb patties, 1/4 of the cucumber salad, and 2 pocket bread halves. Tuck meat into bread, adding cucumber salad and salt to taste.
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