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Lamb and Red Pepper Pita Sandwiches

Photo: Jason Wallis; Styling: Cindy Barr
Yield Serves 6 (serving size: 1 filled pita half)
Folding feta into the lamb mixture adds a salty tang to the patties in these Lamb and Red Pepper Pita Sandwiches.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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