Lamb Pitas with Lemon-Mint Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 381
  • Calories from fat: 28%
  • Fat: 11.8g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 27.1g
  • Carbohydrate: 40.9g
  • Fiber: 2.4g
  • Cholesterol: 66mg
  • Iron: 3.8mg
  • Sodium: 680mg
  • Calcium: 163mg

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.
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