Lamb Pitas with Feta Sauce

Herbed lamb patties are topped with zingy feta-yogurt sauce in this Greek-inspired sandwich. For tender lamb, avoid overworking the meat mixture.


5 servings (serving size: 2 stuffed pita halves)

Recipe from

Cooking Light

Nutritional Information

Calories 400
Caloriesfromfat 32 %
Fat 14.3 g
Satfat 5.4 g
Monofat 4.6 g
Polyfat 2.1 g
Protein 26.1 g
Carbohydrate 45.8 g
Fiber 7.2 g
Cholesterol 54 mg
Iron 4.2 mg
Sodium 774 mg
Calcium 87 mg


1/2 cup toasted wheat germ
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh oregano
1 tablespoon sherry vinegar
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon ground allspice
3 garlic cloves, minced
3/4 pound lean ground lamb
Cooking spray
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/4 cup plain fat-free yogurt
20 (1/4-inch-thick) slices cucumber
10 romaine lettuce leaves
10 (1/4-inch-thick) slices tomato
5 (6-inch) whole wheat pitas, cut in half


Preheat broiler.

Combine first 10 ingredients in a large bowl. Add lamb; stir just until combined. Divide mixture into 10 equal portions, shaping each into a 1/4-inch-thick oval patty. Place patties on a broiler pan coated with cooking spray. Broil 2 minutes on each side or until done.

Combine cheese and yogurt in a small bowl; set aside.

Arrange 1 patty, 2 cucumber slices, 1 lettuce leaf, and 1 tomato slice in each pita half. Drizzle each pita half with about 1 1/2 teaspoons cheese mixture. Serve immediately.

Jaime Harder,

Cooking Light

July 2007
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