Lamb Pitas with Lemon-Mint Sauce

Randy Mayor
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.

Yield:

4 servings (serving size: 2 stuffed pita halves)

Recipe from

Nutritional Information

Calories 381
Caloriesfromfat 28 %
Fat 11.8 g
Satfat 4.7 g
Monofat 4.5 g
Polyfat 1.2 g
Protein 27.1 g
Carbohydrate 40.9 g
Fiber 2.4 g
Cholesterol 66 mg
Iron 3.8 mg
Sodium 680 mg
Calcium 163 mg

Ingredients

Sauce:
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
Sandwiches:
6 ounces ground lamb
6 ounces ground sirloin
Cooking spray
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)

Preparation

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.

Note:

Lisa Bell,

December 2006