Load pita pockets with roasted red peppers, ground lamb, and a vibrant three-ingredient sauce for a quick-cooking dinner that's sure to satisfy.
2/3 cup plain low-fat yogurt
2 tablespoons chopped fresh mint
2 teaspoons grated lemon rind
1/4 teaspoon black pepper
1/8 teaspoon salt
6 ounces ground lamb
6 ounces ground sirloin
1/2 cup finely chopped red onion
1 teaspoon minced fresh thyme
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup minced fresh parsley
4 (6-inch) pitas, cut in half
1 cup peeled seeded thinly sliced cucumber
2 bottled roasted red bell peppers, cut into 1/4-inch strips (about 1/2 cup)
How to Make It
To prepare sauce, combine the first 5 ingredients in a small bowl; cover and chill until ready to serve.
To prepare sandwiches, heat a large nonstick skillet over medium-high heat. Add lamb and beef to pan; cook 5 minutes or until browned, stirring to crumble. Drain well, and set aside. Wipe pan with a paper towel.
Lightly coat the pan with cooking spray; return to heat. Add onion; sauté 3 minutes or until tender. Stir in meat mixture, thyme, ground cumin, 1/4 teaspoon salt, crushed red pepper, and garlic. Reduce heat to low; cook for 2 minutes, stirring occasionally. Remove from heat; stir in parsley. Fill each pita half with 1/4 cup lamb mixture, 2 tablespoons cucumbers, about 1 tablespoon roasted peppers, and about 1 tablespoon sauce.
I really enjoyed the flavor of the meat but I did add more seasonings than what it called for. However the sauce was a little bland for my taste. It just felt like it was missing something. I'll have to play with it a little because otherwise I liked everything else.
Good weeknight dinner--made with all lamb (love the strong flavor), used cilantro instead of parsley, and doubled the roasted red bell peppers. Served with homemade oven fries sprinkled with greek seasoning and a romaine salad with artichokes and kalmata olives. Very tasty!
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