Lamb Pockets with Cucumber Topping

Yield: 8 servings (serving size: 1 pita half)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 0.0%
  • Fat: 4.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 16.8g
  • Carbohydrate: 20g
  • Fiber: 1.3g
  • Cholesterol: 41mg
  • Iron: 0.0mg
  • Sodium: 346mg
  • Calcium: 0.0mg


  • 1 cup grated cucumber
  • 1/2 cup plain low-fat yogurt
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon dried dillweed
  • 1 pound ground lamb or ground round
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup chopped tomato
  • 1/4 cup sliced green onions
  • 4 (6-inch) whole wheat pita bread rounds, cut in half crosswise
  • 8 green leaf lettuce leaves


  1. Press cucumber between layers of paper towels to remove excess moisture. Combine cucumber, yogurt, seasoned salt, and dillweed; cover and chill.
  2. Cook meat, chopped onion, and garlic in a large nonstick skillet over medium-high heat until meat is browned, stirring until it crumbles. Drain, if necessary. Stir in 1/4 teaspoon salt and pepper.
  3. Combine tomato and green onions. Line each pita half with a lettuce leaf; top evenly with meat mixture, cucumber mixture, and tomato mixture.
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