Lamb Pitas with Lemon-Mint Sauce

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

1. To prepare sauce, combine the first 5 ingredients in a small bowl; cover and chill until ready to serve.
2. 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.
3. 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.