Lamb and Red Pepper Pita Sandwiches

Lamb and Red Pepper Pita Sandwiches Recipe
Photo: Jason Wallis; Styling: Cindy Barr
Folding feta into the lamb mixture adds a salty tang to the patties in these Lamb and Red Pepper Pita Sandwiches.

Yield:

Serves 6 (serving size: 1 filled pita half)

Recipe from

Cooking Light

Nutritional Information

Calories 307
Fat 12.4 g
Satfat 5.4 g
Monofat 4.3 g
Polyfat 1 g
Protein 21.6 g
Carbohydrate 28 g
Fiber 3.6 g
Cholesterol 60 mg
Iron 3 mg
Sodium 599 mg
Calcium 85 mg

Ingredients

1/2 cup plain dry breadcrumbs
1/2 cup fresh flat-leaf parsley leaves
1/2 cup chopped red onion
1/2 cup chopped bottled roasted red bell peppers
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 egg white
6 ounces ground lamb
6 ounces 90% lean ground sirloin
2 ounces feta cheese, crumbled
6 green leaf lettuce leaves
1/2 cup thinly sliced cucumber
3 (6-inch) whole-wheat pitas, halved

Preparation

1. Place first 10 ingredients in a food processor; process until smooth. Place breadcrumb mixture in a bowl; add lamb, beef, and feta, stirring gently to combine. Shape mixture into 12 (2-ounce) patties. Refrigerate 10 minutes to set.

2. Heat a large nonstick skillet over medium-high heat. Add 6 patties to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; repeat procedure with remaining patties.

3. Place 1 lettuce leaf, about 4 cucumber slices, and 2 lamb patties in each pita half.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.