Lamb and Red Pepper Pita Sandwiches

Photo: Jason Wallis; Styling: Cindy Barr

Yield: Serves 6 (serving size: 1 filled pita half)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 307
  • Fat: 12.4g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1g
  • Protein: 21.6g
  • Carbohydrate: 28g
  • Fiber: 3.6g
  • Cholesterol: 60mg
  • Iron: 3mg
  • Sodium: 599mg
  • Calcium: 85mg

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. 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. 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. 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.

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