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.

Yield: 5 servings (serving size: 2 stuffed pita halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 400
  • Calories from fat: 32%
  • Fat: 14.3g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 2.1g
  • Protein: 26.1g
  • Carbohydrate: 45.8g
  • Fiber: 7.2g
  • Cholesterol: 54mg
  • Iron: 4.2mg
  • Sodium: 774mg
  • Calcium: 87mg


  • 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


  1. Preheat broiler.
  2. 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.
  3. Combine cheese and yogurt in a small bowl; set aside.
  4. 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.
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